One of the benefits of working with our medical weight loss clinics is the access to support and low carb recipes to help make the dieting process easier. This recipe for Low Carb Fall Vegetable Soup is the perfect example because it’s delicious and filling, yet low in carbs and fat—making it the perfect dish for those dieting or working with easy weight loss programs.
Soup is an excellent choice when you’re trying to lose weight, whether you eat it as an appetizer or your main dish. The members of our medical weight loss clinics like to consume soup because it will fill you up so you eat less at each sitting overall, and therefore, consume less calories.
The seasonal produce in this recipe is rich with antioxidants and other beneficial nutrients, yet also packed with taste. The sweetness of the apple takes the flavor of this soup to the next level—you’ll forget you’re eating a recipe approved for easy weight loss programs.
Try this sweet and savory recipe out and let us know what you think! Throw in other veggies that you like to mix it up and boost the nutrient content.
4 cups low sodium vegetable stock
1 cup peeled pumpkin, diced
1 large Fuji apple, chopped
1 large sweet potato, chopped
1 carrot, chopped
½ cup scallions, chopped
1 garlic clove, minced
1 tsp extra virgin olive oil
1 tsp ground coriander or cinnamon
Himalayan sea salt and freshly ground pepper to taste
Warm the extra virgin olive oil in a saucepan over medium heat. Add the scallions and saute for approximately four minutes. Add the apple, pumpkin, carrot, sweet potato and garlic and cook for five minutes, stirring regularly. Quickly put the vegetables in a food processor and puree.
Add the low sodium vegetable stock and vegetable puree to the saucepan and heat on high. Let it come to a boil and then reduce the heat to medium low and let it simmer for approximately 30 minutes, until all the vegetables are soft. Stir regularly. Season to your liking with the coriander or cinnamon, Himalayan sea salt and freshly ground pepper.