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Sunday, 18 March 2018

Vegetable Soup : Low Carb


When temperatures get quite chilly what could be better then a nice bowl of vegetable soup. Lisa at Low Carb Yum came up with this simple low carb vegetable soup made in the Instant Pot, but the recipe can also be cooked on the stove top or a slow cooker.

Ingredients
Serves 12
1 large turnip cubed
1 small onion chopped
6 stalks celery chopped
1 medium carrot chopped (optional)
15 ounces pumpkin puree
1 pound green beans frozen or fresh
64 ounces chicken broth
2 cups water
1 tablespoon fresh basil chopped (or 1.5 teaspoons dried)
1/4 teaspoon thyme leaves
1/8 teaspoon rubbed sage
salt to taste
1 pound spinach leaves chopped (fresh or frozen)


Instructions

Instant Pot:
Place all ingredients except spinach into pot. Cover and set for 10 minutes at high pressure.
When time is up, allow a 10 minute natural pressure release. Open cover and stir in spinach. Cover for 5 minutes to wilt spinach leaves.

Stove Top:
Place all ingredients except spinach into pot. Bring to a boil. Reduce heat to low and cover. Simmer for 75-90 minutes or until vegetables are tender.
Remove from heat. Stir in spinach. Cover for 5 minutes to wilt spinach leaves.

Recipe Notes
Each serving is approximately 2 cups
You can see more of Lisa's guide to making this soup here

If you should need help with measurement/weight conversion see here


Basil is a versatile and widely used aromatic herb. Basil is an annual plant that is easy to grow from seed but is very sensitive to cold. The plant grows well in warm climates and is widely used throughout southern Europe, particularly the Mediterranean, and in many parts of Asia. There are numerous species of basil; some have scents reminiscent of pineapple, lemon, cinnamon or cloves; others have beautiful purple leaves. The variety called holy basil (tulsi) is an essential part of an authentic Thai curry. In Mediterranean regions, basil and tomato is a classic combination. Pesto, made from basil leaves and pine nuts, with parmesan or pecorino cheese and olive oil (traditionally pounded together in a mortar and pestle – the latter lends pesto its name) is another classic dish

Bon Appetit !

All the best Jan

18 comments:

William Kendall said...

Quite nourishing for a cold day.

laurie said...

a beautiful soup!

Carla from The River said...

Thank you..yummy! We like soup all year around. This one looks and sounds good.
Carla

Carol Blackburn said...

Soups are always welcome during the cold weather and sometimes in the summer for that rare summer bug that hits. A comfort food around here. Have a great new week.

Valerie-Jael said...

Sounds wonderful! Hugs, Valerie

Christine said...

The soup looks comforting and I love basil.

Jan/JFM said...

Another tasty posting...comfort food and healthy, too! Hugs 💮❤💮

Sandra Cox said...

This soup looks delish. And great info on basil. Thanks, Jan.

Tom said...

...pumpkin puree is a nice addition.

Anonymous said...

Looks delicious.

Tina

Bob Bushell said...

Fantastic soup, absolutely stunning. I am in love!!!!!!!!!!

Iris Flavia said...

That soup looks warming! We´re still in minus temps over here.
Basil, hmmmm, hopefully soon tomatoes are in season again!

Anonymous said...

Looks very healthy.

carol l mckenna said...

Love soup! thanks for recipe!

Happy Day to you,
A ShutterBug Explores,
aka (A Creative Harbor)

Martha said...

A lovely soup. So much goodness in it!

Stephanie said...

Sounds like a delicious soup, my friend. I just love the ingredients in it.

Hugs to you!

Magic Love Crow said...

Yummy! Thank you Jan!

Kezzie said...

Veg soup is always a great choice!!