Submitted by Emily Furlong
Low Carb Vegetable Soup
Serving: 6
Ingredients
- 5 carrots
- 1 red capsicum
- 1 small head of broccoli (including stem)
- 1 onion
- 1 pkt celery stalks (approx 1/4 celery)
- 1 tblsp dried chilli flakes
- 2-3 garlic cloves finely chopped
- 2 tins of tomatoes with basil
- 2 ltrs chicken stock
Instructions
- Chop all vegetables into a small dice. Combine in Slow Cooker with stock, chilli, tomatoes and garlic. Cook on low for 6hrs. Taste and season with salt and pepper as required.
- Can be served with some sour cream and a bread roll if so inclined 🙂
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Easy to make, I added cauliflower and omitted the chicken stock to vegetable stock. Nice hearty soup on cold days.
Lovely flavour.
Left out the celery.
Had the soup with some simple toast. (Low carb bread)
Thanks for your review Nadine! 🙂