Warm, Creamy Low Carb Vegetable Soup
Overflowing with all the vegetables your heart desires, this creamy low carb vegetable soup is a cozy meal loaded with tender vegetables, buttery broth, and a splash of cream. It’s simple, hearty, and ready in about 35 minutes!
Servings: 5 Bowls
Ingredients
- 40 ounces of chicken broth
- 1 cup heavy cream
- 1 large chopped onion or frozen onion seasoning blend 10 oz
- 1/4 cup butter
- 26 ounces frozen mixed vegetables of your choice
- 1 tablespoon parsley fresh or dried
- salt and pepper to taste
- Glucomannan to thicken or use 1/2 cup almond flour and water
Instructions
- Melt butter in a Dutch oven or soup pot over medium-high heat. Add the onion blend (or just onion) and sauté until the onion is tender (about 5 minutes).
- Pour in the chicken broth and frozen veggies. Bring this just to a boil and then reduce the heat to a simmer until the veggies are tender (about 10 minutes). Add in the heavy cream, parsley, salt, and pepper. Stir well and continue to simmer.
- To thicken with Glucomannan: In a measuring cup, stir 1 teaspoon of Glucomannan into a cup of cold water until dissolved. Stir this into the soup and continue to simmer for about 10 minutes more, stirring from time to time.
- To thicken with flour: Stir one tablespoon of flour into one cup of water and then stir it into the soup. Continue to simmer for about 10 minutes, stirring from time to time.