Low-fodomising veggies are a staple of modern food, but if you’re still not sure what to do with your unused vegetable broth, you can’t go wrong with this low-fiber soup recipe.
It’s rich in fiber, rich in vitamins, and packed with goodness, so it’s perfect for any low-fat or keto-friendly diet.
It can also be a great source of protein if you can find some that you like.
It also makes a delicious, comforting dinner, so if you’ve been searching for something that’s low-carb, low-sugar, low calorie, and high in fiber then this is the recipe for you.
Ingredients: 3 cups of your favorite low- or moderate-fat vegetable broth 1 onion, diced 2 cloves of garlic, minced 1 green pepper, diced 1 small red onion, sliced 1 cup of fresh chopped carrots 1 cup chopped celery 1/4 cup fresh chopped parsley, chopped 1/2 cup chopped fresh basil 1/8 cup chopped dried oregano 1 cup cooked chickpeas 1/3 cup fresh, raw, low carb or low-calorie brown rice noodles (optional) 1/1 cup shredded carrots (optional, but highly recommended) 1 cup dried basil leaves Directions: Add your favorite vegetable broth to a small pot and bring to a boil.
Add the onions, garlic, and green pepper and cook for 1 minute or until the onion is soft and translucent.
Add in the green pepper.
Add a few more teaspoons of the broth and cook the rest of the time.
Add some of the parsley and basil and cook until the herbs are fragrant.
Add all of the remaining ingredients and stir well.
Taste the broth, and if you like, add a little more vegetable broth if needed.
Taste and adjust the seasonings.
Recipe Notes: *If you want to make a low- fodomizing vegetable broth that will keep in the fridge, you will need to add a lot of liquid (approximately 1 cup) for each bowl.
*To make a high-fibre soup, place 1/5 of a cup of the vegetable broth into a large pot and add 1 cup or more water, bring to boil, and reduce the heat to low.
Simmer for 15-20 minutes, or until liquid is absorbed.
Nutrition Information Serving Size: 1/6 of recipe Amount Per Serving: