This Low Carb Vegetable Soup is absolutely packed with flavor and nutrients. Never again will you dread eating a bowl full of vegetables. In fact, you'll crave this super comforting plant based soup, so make a big batch of this to use all of your fridge veggies, and eat it all week!
Dry seasoning blend (add these seasonings to taste, ours has a bit of a kick as usual):
1tspred pepper flakes
For the rest of the soup:
1/2large onion, diced
1medium leek, thinly sliced(light green and white parts only, dark green tops discarded)
1largecarrot, peeled and cut into rounds
1mediumbell pepper, diced
1headcabbage, chopped (small)
8ozbaby bella mushrooms, thinly sliced
1mediumzucchini, cut into half moons
fresh rosemary and thyme, to taste
1tbspkosher salt, added gradually and to taste
1cupfresh cilantro, chopped
1cupfresh parsley, chopped
1/2cupgreen onions, sliced into rounds
In a large dutch oven or stock pot over medium heat, add your olive oil and then sauté your leeks, onions, carrots, jalapeños and green bell peppers with a good pinch of salt until softened. This should take around 7-10 minutes. Once softened, add in garlic and dried seasonings and cook until garlic is fragrant, about 30 seconds.
Add in cabbage, zucchini and mushrooms with a big pinch of salt until the vegetables soften slightly, about 2-3 minutes.
Now, add in your vegetable broth, crushed tomatoes, lemon juice, bay leaves, and fresh herbs if using. Cook stirring frequently until vegetables are cooked to your liking.
Once your veggies are nice and soft, stir in some cilantro, parsley, green onions and fresh spinach to wilt. This should only take a few minutes. Taste, adjust seasonings and dig in, and top with more fresh green onions, cilantro and parsley to taste.
Store in the fridge for up to 7 days, or in the freezer for up to 3 months.