Hearty Low Carb Vegetable Soup Recipe

About this recipe

A diabetic-friendly, hearty vegetable soup perfect for dinner. Packed with fresh vegetables and plant-based protein, this dish is both nutritious and satisfying.

Ingredients

• 50G Picard Chopped Flat Parsley
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500G Mixed Wild Mushrooms, 500G
• 1Pc White Cabbage 1pc
• 1.5 kg Green Fine Beans 1X1.5Kg
• - Sunita Lemon Juice Organic
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 225G The Tofoo Co. Original Seitan
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Place 200 g of diced smoked tofu in a large stockpot.
2. 2. Add 2 diced tomatoes, 3 cups of water, 2 stalks of chopped celery, 1/2 cup of diced onion, and 2 tablespoons of chopped parsley to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. 3. Remove the tofu from the pot and set aside. Add 3 sliced mushrooms, 8 cups of shredded cabbage, and 2 cups of trimmed green beans to the pot. Season with salt and pepper to taste.
4. 4. Cook the vegetables over medium heat until tender, about 15 minutes. Return the tofu to the pot and stir to combine.
5. 5. Add 3 tablespoons of lemon juice, stir well, and adjust seasoning if needed. Serve hot and enjoy.