Low Carb Vegetable Cream Soup
Indulge in the creamy, velvety goodness of this Low Carb Vegetable Cream Soup, a wholesome blend of nutrient-rich vegetables perfect for cozy evenings or energizing lunches. Featuring a medley of cauliflower, zucchini, broccoli, celery, and aromatic garlic and onion, this heartwarming soup is both flavorful and low in carbohydrates, making it ideal for those seeking healthier meals without compromising on taste. Simmered in unsalted vegetable broth and enriched with a dash of heavy cream, every spoonful delivers a luscious texture and comforting richness. This low-carb soup is ready in just 45 minutes, making it a quick and easy option for busy weeknights. Garnished with fresh parsley and a hint of optional nutmeg, it's a delightful dish to impress your family or guests while catering to dietary preferences.
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Recipe Information
Ingredients
- 1 medium head (about 600g) cauliflower
- 2 medium (about 300g total) zucchini
- 1 small head (about 300g) broccoli
- 2 stalks celery
- 3 cloves garlic
- 1 small (about 100g) yellow onion
- 2 tablespoons olive oil
- 4 cups unsalted vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
- 2 tablespoons, chopped fresh parsley (for garnish)
Instructions
Prepare the vegetables: Chop the cauliflower into small florets, slice the zucchini into thin rounds, cut the broccoli into small florets, dice the celery, mince the garlic, and finely chop the onion.
Heat the olive oil in a large pot over medium heat. Add the onion, celery, and garlic. Sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent.
Add the cauliflower, zucchini, and broccoli to the pot. Stir to combine the vegetables with the onion mixture, and cook for another 2 minutes.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, or until the vegetables are tender.
Once the vegetables are soft, remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup to a countertop blender in batches and blend until creamy.
Return the soup to the pot (if using a countertop blender) and stir in the heavy cream. Add salt, black pepper, and nutmeg (if using) to taste. Heat the soup over low heat for 2-3 minutes, stirring occasionally, to warm the cream through.
Serve the soup hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 9598 mg | 417% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 66.7 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4587 mg | 98% | |
*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.
