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Low Carb Kitchen Sink Soup Recipe
Prep Time
30 minutes
Total Time
35 minutes
Yield
8
servings
Ingredients
- 1 pound cauliflower (about 1 medium cauliflower), chopped into bite sized pieces)
- ⅛ cup olive oil
- 4 garlic cloves (minced)
- ½ pound leeks (cut into half moon slices)
- 1 bay leaf
- ⅓ pound red bell pepper (about 1 pepper), diced)
- ⅓ pound radish (cut into bite sized pieces)
- ¼ pound mushroom
- 2 teaspoons paprika (optional)
- 8 cups chicken stock
- 6 oz sausage (cooked and sliced)
- ¼ cup chopped kale
- ¼ cup fresh basil, chopped
Nutrition Info Per Serving
Serving Size
2½ cup
Carbohydrates
12
g
Protein
6
g
Fat
10
g
Calories
163
Kitchen Sink Soup brings together a wonderful assortment of vegetables and flavors that makes it a great choice for a weeknight dinner. With hearty ingredients like cauliflower, leeks, and fresh basil, this soup is both nourishing and low in carbohydrates, clocking in at just 12 grams per serving. It’s perfect for meal prep, allowing you to enjoy a warm, comforting bowl throughout the week while supporting a low-carb lifestyle.
Instructions
- Bring a pot of water to boil and cut up the cauliflower while you wait. Once boiling, add the cauliflower and cut up the garlic and leeks while it parboils. After about 5 minutes, drain the cauliflower and set aside.
- Return the pot to the stove and add ⅛ cup of olive oil. Add the garlic and leeks and cook them down. Stir for the first 3 minutes, then let it sit and brown for the next 3 minutes. Cut the red pepper and radishes while you wait.
- Add the bay leaf, radishes, and red pepper. Stir and let cook for another 3 minutes. Slice the mushrooms, add to the pot with the optional paprika, and cook for 2 more minutes before adding the chicken stock.
- Bring up the heat to help the soup boil, once it starts to simmer, add the cooked sausage and kale. Stir them in and cook for another 3 minutes so the sausage heats up and the kale wilts. Chop up the basil while you’re waiting and then add it to the pot.
- Stir, turn off the stove, let it cool for 5 minutes, and then serve.
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