Thick low-carb vegetarian soup
Vegetarian dishes need not necessarily be boring. I’m a vegetarian and I can assure you that my diet is not monotonous at all. Any time I open the fridge, I experiment with what I have in it, and the result always varies (though I hope not in quality). As a vegetarian I think that I experiment a lot with ingredients and when I talk to people it often turns out that I’ve tried vegetables whose names they have ever heard of.
A recent craze has made more and more people watch what they eat, even turn to being vegetarians. You don’t have to be a representative of this group to enjoy more balanced food, that’s why I’ll offer you a couple of versions of a low-carb vegetarian soup which can vary from season to season to suit your taste.
What you need is:
- 2 carrots
- 1 beetroot
- 1 potato
- 2-3 sprigs of celery
- 7 oz (200 g) green beans
- 3-4 courgettes
- 4 sprigs of leek
- 16 oz (450 g) spinach
- 1/2 cauliflower
- 1 cup kidney beans
What you have to do first is steam the carrots. Chop up or mince all the other vegetables and mix them with 1 teacup of boiled kidney beans. Depending on how thick soup you want to get, pour in some of the water you boiled the beans in.
Season the soup with Ѕ teaspoon of fresh marjoram, which combines perfectly with rosemary and thyme (1 teaspoon of each). Leave to cook over a low heat. Before you serve it, add 2-3 cloves of mashed garlic mixed with the juice of half a lemon and 2 tablespoons of olive oil.
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