Low carb cabbage soup is a creamy winter vegetable soup recipe using only low carb vegetables. It’s one of the healthy comfort foods you can eat all year long with no guilt. This creamy hearty winter vegetable soup with roasted macadamia nuts on top is ready in 30 minutes and perfect to freeze.
Low carb winter Vegetable Soup
This low carb cabbage soup contains lots of fulfilling vegetables, celery, pumpkin plus some cabbage. Since cabbage is packed with many beneficial vitamins, nutrients and fiber this soup will bring you all the necessary vitamins this winter. Plus, one bowl only contains 7.6 g net carbs, perfect for a light low carb dinner.
How to make low carb cabbage soup?
Low carb cabbage soup on its own is very light and runny. The trick to make a thick, creamy low-carb cabbage soup is to combine cabbage with pumpkin, heavy cream. In fact, pumpkin is a very low carb vegetable with only 9g net carb per 100g – very similar to broccoli. Pumpkin and heavy cream add lovely creamy texture to this low carb winter soup without adding much carbs. Let’s see what you need to make this delicious low carb soup:
Cabbage – white, roughly chopped
Pumpkin – peeled, fine cubes are easier to fit in the pan
Heavy cream or coconut cream
Vegetable stock or chicken stock if not vegetarian
Olive oil or butter
What are the best keto soup toppings?
The best low carb soup toppings are toasted nuts and seeds. Simply put your nuts and seeds in a frying pan and toast them with salt and garlic powder. The best low-carb seeds nuts are:
Other delicious keto soup toppings are grated cheese like parmesan or cheddar, fresh herbs like italian parsley or cubed soft cream cheese or a drizzle of olive oil. For kids, you can add some popcorn (not keto but healthy option to make them love soup!)