Yield: 6 servings

My kids laugh at me when I eat this soup, because they say it looks like baby food, but it's actually a very satisfying meal accompaniment. You can eat as much as you want of it – it's so low in everything! If you choose not to use the chicken soup powder, you can experiment with other herbs and spices to make it more flavorful to suit your taste.

  • 3 cups cauliflower and/or broccoli
  • 1 (6-ounce) piece of pumpkin (1 cup, peeled and cubed) (optional)
  • 4 large zucchini, peeled
  • 1 medium onion, peeled
  • 2 cloves garlic, peeled and finely minced
  • 1 small carrot, peeled
  • 1-2 tablespoons pareve (non-dairy/ non-meat) chicken soup powder (optional)
  • salt and pepper to taste
  • water to cover plus 2 cups

Place vegetables into a medium-sized soup pot. Cover with water and bring to a boil. Reduce heat and allow to simmer for at least 30 minutes, or until vegetables are soft. Add seasoning and stir until dissolved. Blend right in the pot with an immersion blender, or let cool and blend in an electric blender.

Variation:
Feel free to experiment with the ingredients in this soup. Try varying the amounts of the vegetables and substituting different low-carb vegetables, such as kohlrabi, turnip or cabbage. The amount of water you use will obviously affect the thickness of the soup. Those who are watching their carb intake can increase/decrease the carrots, pumpkin and onions accordingly.

Nutrition Facts: Serving size (cup) 1 (oz) 8⅓ (g) 250 Calories 64 Protein (g) 3 Carbs (g) 7.3 Fat (g) 0.6 Sat. Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 36 Calcium (mg) 70 Fiber (g) 2 Exchanges: Starch/vegetable 1