This hearty low carb soup uses chayote instead of potatoes. Chayote is a thin skinned squash that is a low carb, high fiber vegetable that is high in nutrients. Stove top directions included.
We like our soups to be full of nutritious vegetables. I add frozen green beans or frozen peas before serving to help cool the soup to an edible temperature!
Makes 10-12 servings
Prep Time: 30 minutes
Cooking TIme: 40 minutes
1 leek rinsed, sliced thin (or a medium onion, diced)
3 large stalks of celery, rough chopped
4 large carrots, peeled and rough chopped
3 cloves garlic, minced
½ teaspoon dried thyme leaves
2 tsp dried sage
2 cups tomatoes, diced
5 cups cabbage, chopped
2 chayote, diced
2 cups mushrooms, rough chopped
8 cups broth
1 tsp. turmeric
½ tsp black pepper
3 Tbsp lemon juice
1 bay leaf
2 cups frozen green beans (or frozen peas)
1 tsp. sea salt, to taste
2 tablespoons apple cider vinegar
Garnish with chopped parsley or cilantro
Serve and top with an herb garnish.
Stove top directions: follow instructions above to sauté then adding the rest in step 3. Bring to a boil, reduce heat to medium low, cover pot and simmer for 20-25 minutes, then do the rest of step 4.
Dear children, let us not love with words or speech but with actions and in truth. 1 John 3:18