Zucchini Broccoli Soup - 4g Carbs, 1g Fiber, 2g Sugar
From: lowcarb-vegan.net
I love a nice creamy soup when it's cold outside. Serve it with some high protein bread or crispbread spread with tofu-cream cheese and you've got yourself a meal. All you have to do is sauté the veggies in some oil, add water and some flavorings, let it cook and puree with your blender. Super easy!
Prep Time 10 min
Cooking Time 20 min
Total Time 30 min
Serves: 3-4 bowls
1 Tbsp vegetable oil
1 small onion, diced (can be omitted for lower carb count)
1 zucchini, in chunks
1 large head of broccoli, in florets (you can also peel and cube the stem)
3 cups (750 ml) water
1 Tbsp vegetable broth powder
1 clove garlic
1/4 tsp dried thyme
1/4 tsp dried oregano
Salt, to taste
Pepper, to taste
1/3 cup vegan cream or yogurt (optional)
In a soup pot, sauté the onion and zucchini in the oil until the onion starts to brown. Add the broccoli, water, and flavorings. Bring the soup to a boil and cook for 10 minutes until the vegetables are soft. Take the pot off the heat and puree the soup with an immersion blender or regular blender. Taste the soup and add salt and pepper if you want. Divide the soup over 3 to 4 bowls and top with vegan cream or yogurt.
Omitting salt and cream or yogurt!
Nutrition From: https://happyforks.com/analyzer
Servings: 4
Serving Size: 22.2oz (630g)
Nutrition per Serving: 83 Calories, 65 Calories From Fat, 7.4g Total Fat, 2.9g Saturated Fat, 0g Trans Fat, 13mg Cholesterol, 35mg Sodium, 4g Total Carbs, 1g Dietary Fiber, 2g Sugars, 2g Protein – Vitamin A: 13% - Vitamin C: 11% - Calcium: 11% - Iron: 3%
Posted by: chefgloria1030@yahoo.com
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