Low Carb Hearty Mushroom Barley Soup
Indulge in the rich and savory flavors of this **Low Carb Hearty Mushroom Barley Soup**, a wholesome twist on the classic comfort food! Bursting with earthy cremini mushrooms, fresh vegetables, and fragrant herbs like thyme and rosemary, this soup delivers incredible taste while keeping it light with the use of low-carb cauliflower rice in place of traditional barley. With just 50 minutes from prep to table, it’s perfect for a cozy weeknight dinner or a meal-prep staple. Simmered in low-sodium vegetable broth and finished with a sprinkle of fresh parsley, this hearty and nourishing soup is both vegan and gluten-free, making it an approachable option for anyone seeking a healthier, flavor-packed dish. Perfect for cold evenings or as a satisfying starter, it’s a guilt-free indulgence you’ll want to make again and again!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 16 ounces cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 8 cups low-sodium vegetable broth
- 2 cups cauliflower rice
- 1 bay leaf
- salt (to taste)
- black pepper (to taste)
- 2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for about 5 minutes, until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced carrots and celery. Cook for 5 minutes, stirring occasionally.
Add the sliced mushrooms and cook until they have released their moisture and begin to brown, about 7 minutes.
Stir in the thyme and rosemary, cooking for an additional minute to release their flavors.
Pour in the vegetable broth and bring to a boil.
Add the cauliflower rice and bay leaf, then reduce the heat to low and let simmer for 15 minutes, or until vegetables are tender.
Season with salt and black pepper to taste.
Remove the bay leaf, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1777 mg | 77% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 36.0 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 334 mg | 26% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 4544 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
