Low Carb Veggie Soup – Keto/Paleo/Vegan

Veggie Soup

  • Servings: 4
  • Difficulty: easy
  • Print


1 small red onion

1/4th of a cauli head – chopped in florets

1 jalapeno or as needed

1 small zucchini

1 small yellow squash

5 asparagus

10 black olives

handful of spinach

15 cranberries

2 inches of ginger, 4 garlic cloves

1 tsp of cumin and coriander powder

1 stalk of mint leaves

6 Brazil nuts

10 cherry tomatoes

1/2 red pepper

3 tbs unsweetened coconut shreds

4 stalks of cilantro

2 cups of veggie broth

Salt to taste

3 tbs Ghee/Extra Virgin Olive Oil/Coconut oil


  1. In a heavy bottom pan add ghee, once its hot add chopped onion, garlic, ginger let them saute for a 3 mins. Add all the Brazil nuts, chopped veggies to this and let them saute for a while and add the veggie broth and cook them and if needed add enough water.20160113_091437
  2. Cook for about 10-12 minutes and make sure the veggies are all well cooked. Add the cumin/coriander powder  and salt and cook for another few mins until well mixed.20160113_093955
  3. Allow it to cool, and use the immersion blender or regular blender and grind it to a smooth paste.20160113_09424020160113_095211
  4. Garnish it with some coriander and mint leaves


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