Per Serving: Calories:95 — Carbs:9g — Fat:4g — Protein:5g
This veggie-packed soup is seriously satisfying, cozy, and makes you feel great, never sluggish or bloated. I love making a big batch and taste it get better over a couple days.
It also happens to be naturally low-carb...but I bet your family won’t really notice over the sound of slurps.
Would also be delicious with some shredded chicken for added protein. Try coaxing your picky eaters with some cheesy crackers and hot sauce.
Did you know your Xyngular system's approved foods lists haver tons of ideas for this soup? Try something new!
3 tbsp. olive oil
Salt and pepper
Favorite herbs and spices (red pepper flakes, rosemary, thyme, fennel, bay leaves, etc.)
1 bunch of celery, trimmed and sliced about ½ inch thick
2 medium yellow onions, diced
3 carrots, peeled, chopped in half-moons
2-infinity cloves of garlic, minced
1 28 oz. can of diced tomatoes, undrained
1 head of green cabbage, cored and coarsely chopped
32 oz. stock (chicken, vegetable, or beef)
1-2 handfuls green beans, trimmed and chopped
1 diced bell pepper, any color
1-2 zucchini sliced in half-moons
1 handful chopped asparagus, woody ends removed
1 smallish head of broccoli or cauliflower, trimmed into florets
2-3 inch knob of ginger, peeled and minced
1 bunch of kale or collard greens
In a big, big stock pot, warm up a generous pour of olive oil over medium heat.
Add celery, onions, and carrots, with some salt and pepper. Stir occasionally until softened, then add garlic and toss a few more times until onions start to turn golden.
Add tomatoes and chopped cabbage, along with your herbs and spices, then cover with stock. You may also need some water to top everything off.
Stir, cover and bring to a simmer for about 20-30 minutes, tasting regularly until vegetables are tender. Add your other veggies during this time, tougher ones earlier, and leafy/softer veggies towards the end.
Add more salt and pepper to taste, serve with cheese crisps, hot sauce, lemon slices, or other toppings you like.