- Try these low-carb soups: Comforting Cabbage Soup with Ginger, Slow-Cooker Curried Butternut Squash, and Slow-Cooker Curried Butternut Squash Soup!
- These soups are perfect for chilly fall evenings and relaxing weekends spent at home.
- They make great leftovers too!
all is upon us, which means it's soup season!
There are so many delicious low-carb soups out there, and we've rounded up some of our favorites in this list. Enjoy them with a warm blanket, some cozy socks, and a good book...or maybe even with a friend or family member!
Comforting Cabbage Soup with Ginger
We start with our favorite—Cabbage Soup with Ginger! This soup is simple to prepare and full of great flavors, so it's easy to make in bulk so you'll have leftovers on hand whenever you need them. It also features a ton of fiber, so you'll feel full and satisfied after eating it, too.
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2 medium carrots, halved and sliced
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- ½ teaspoon ground turmeric
- ½ teaspoon crushed red pepper
- 4 cups low-sodium vegetable or chicken broth
- 1 14-ounce can no-salt-added diced tomatoes or 2 cups chopped fresh tomatoes
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 5 cups coarsely chopped green cabbage
- 1 medium zucchini, diced
- Chopped parsley for garnish
- Heat oil in a large pot over medium heat.
- Add onion and carrots and cook, stirring, until starting to soften, about 3 minutes.
- Add garlic, ginger, turmeric and crushed red pepper.
- Cook, stirring, until fragrant, about 1 minute.
- Add broth, tomatoes and their juices, salt and pepper; bring to a boil.
- Stir in cabbage and zucchini; return to a boil, then reduce heat to maintain a simmer.
- Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Serve sprinkled with parsley, if desired (Source: Eating Well).
Slow-Cooker Curried Butternut Squash Soup
If you're looking for a new way to enjoy the fall season, try this slow-cooker curried butternut squash soup! It's a great way to warm up on those chilly days.
- 1 medium butternut squash (2-2 1/2 pounds), peeled, seeded and cubed (about 5 cups)
- 3 cups "no-chicken" broth or vegetable broth
- 1 medium onion, chopped
- 4 teaspoons curry powder
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- 1 (14 ounce) can coconut milk
- 1-2 tablespoons lime juice, plus wedges for serving
- Chopped fresh cilantro for garnish
- Stir squash, broth, onion, curry powder, garlic powder and salt together in a 5-quart slow cooker.
- Cover and cook until the vegetables are very tender, 7 hours on Low or 3 1/2 hours on High.
- Turn off heat and stir in coconut milk and lime juice to taste.
- Puree with an immersion blender until smooth.
- Garnish with cilantro (Source: Eating Well).
One-Pot Turkey Vegetable Soup
With the cooler weather settling in, it's time to start thinking about soup. And we've got the perfect one for you: One-Pot Turkey Vegetable Soup! It's a delicious, healthy way to warm up and stay cozy all fall long.
- 2 tablespoons olive oil
- 1 medium leek, white and light green parts only, sliced
- 2 large stalks celery, sliced 1/8-inch thick
- 2 cloves garlic, minced
- 4 cups lower-sodium chicken broth or turkey broth
- 2 (4-inch) thyme sprigs, plus thyme leaves for garnish
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 cups shredded or diced leftover roasted turkey or thick-cut deli turkey
- 2 medium carrots, diagonally sliced 1/2-inch thick
- 1 cup frozen peas
- Grated lemon zest & lemon wedges for garnish
- Heat oil in a large Dutch oven or other heavy pot over medium heat. Add leek and celery; cook, stirring often, until the vegetables have softened, 5 to 8 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
- Add broth, thyme sprigs, salt and pepper; bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the flavors meld, about 5 minutes. Stir in turkey and carrots; cook, undisturbed, until the carrots are tender, 10 to 15 minutes. Remove and discard the thyme sprigs. Stir in peas; cook, undisturbed, for 30 seconds.
- Divide the soup evenly among 4 bowls. Garnish with thyme leaves and lemon zest, if desired, and serve with lemon wedges, if desired (Source: Eating Well).
These low-carb soups are healthy, filling, and easy to make.
I hope that you’re inspired to make one of these soups for yourself. They’re perfect for chilly fall evenings and relaxing weekends spent at home, and they make great leftovers too!