Preparation time15 minutes minutes
Elaboration time20 minutes minutes
Total time35 minutes minutes
Dish: soup
Kitchen: Brazilian
Key words: see the kitchen, how to make low carb vegetable soup, low carb vegetable soup recipe, low carb vegetable soup
The amount: 4 people
Calories: 55.9kcal
- 1 zucchini;
- 1 raw carrot;
- 1 clove of garlic;
- 1 big tomato;
- 1 bay leaf;
- 1 handful of celery;
- 1/2 liter of water;
- Olive oil or oil;
- Salt to taste.
First cut into very small pieces the carrot, the zucchini, and the tomato;
In a pan, add a dash of olive oil and the garlic;
Let it cook until golden;
Add the water, tomatoes and salt and mix well;
After the water boils, let it cook for a minute and add the chopped carrot and zucchini;
Then add the celery and bay leaves;
Stir well and let cook until the vegetables are soft;
If the water dries up, add more, until the vegetables are completely covered;
Before serving, remove the bay leaf.
Serving: 133g | Calories: 55.9kcal | Protein: 2.6g | Fat: 1.61g