Low Carb ‘I’m Dying for Spaghetti!’ Soup
Zucchini can be a great low-carb substitute for pasta in many dishes, including this soup!
This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2 medium-sized Zucchini
- 2 cup Cauliflower
- 1 cup Tomato Sauce
- 4 cup Vegetable Broth
- 2 clove Garlic
- 2 tablespoon Olive Oil
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 4 tablespoon Parmesan Cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant.
- Add zucchini and cauliflower to the pot and cook until slightly tender.
- Pour in tomato sauce and vegetable broth. Stir in Italian seasoning, salt, and black pepper.
- Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
- Serve hot, garnished with grated Parmesan cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.