In a quaint town nestled between rolling hills and sprawling fields, there lived a chef named Mia. Known for her dedication to clean, healthful eating, Mia aimed to create a soup that would embody the essence of simplicity and nutrition. As autumn painted the landscape in golden hues, Mia was inspired by the harvest’s bounty to craft a Keto Simple Vegetable Soup.
She began with a base of rich olive oil, adding a touch of turmeric for its vibrant color and health benefits. Into the pot went onions, carrots, turnips, and a generous helping of cabbage, along with chunks of pumpkin for a seasonal twist. A sprinkle of Himalayan salt and a handful of fresh coriander added the finishing touches.
Mia’s soup became a staple in her community, a warm embrace on chilly days, embodying the spirit of simplicity and the joy of keto-friendly cooking.
Keto Simple Vegetable Soup
- 4 Tbs olive oil
- 1/4 tsp turmeric
- 6 smalls onions peeled and cut in halves
- 1 carrot peeled and cut into chunks
- 2 turnip peeled and cut into chunks
- 1/2 cabbage shredded
- Whole medium pumpkin cut into chunks (remove skin)
- 1/2 bunch of fresh coriander chopped
- 2 tsp Himalayan salt
- Saute onions in olive oil and turmeric for 5 minutes.
- Add carrots and saute for another 5 minutes.
- Add 3 quarts of water, then vegetables and salt.
- Cook for 1/2 an hour, then at the end add the fresh coriander and cook 5 more minutes.
These pots will “bake” the flavor into your soup or stews.
