Homemade Vegetable Soup
Paleo, Low Carb Vegetable Soup, Easy
Servings: 8 Servings
Ingredients
- 2 tablespoons olive oil
- 2 quarts chicken broth
- 1 16 oz can San Marzano Whole Tomatoes or tomato puree
- 1 onion chopped
- 2 celery stalks diced
- 4 carrots diced
- 1 turnip
- 2 tablespoons olive oil
- 1 whole cauliflower head
- 1 cup chopped kale
- 1 teaspoon salt more to taste
- 1/2 teaspoon black pepper more to taste
- 1 cup frozen peas optional
- parsley
- 1/2 cup pecorino romano for serving
- 1 teaspoon red chili flakes to add extra heat
- 1 cup frozen peas or white beans optional
Instructions
- Put oil, broth, and tomatoes in dutch oven (or crock pot). Use your hands to break up the tomatoes out of the can and include all the juice.
- Add carrot coins, cauliflower cut into bite-sized pieces, diced celery and diced onion.
- Season with herbs, spices, salt and pepper.
- Cook low and slow for two hours or four hours on low in crock pot.
- Add peeled, cubed turnip in the last hour.
- Add frozen peas or canned white beans. Rinse beans before adding. Add peas in the last 30 minutes. You can add the beans anytime.
- Make sure kale is ripped into bite-sized pieces. If using Tuscan kale, remove the rib.
- Add kale in last hour also.
- Add in red chili flakes if you want to add heat. You can add a dash or up to a teaspoon.
- Serve with grated parmesan cheese or pecorino. If you use pecorino, consider its saltiness before adding more salt.
Notes
Regarding vegetables. You can delete something you don't have or like and add in other veggies such as broccoli, cabbage, or green beans. Make sure everything is bite-sized.