Low-Carb Vegetable Soup

Ingredients

• 2 carrots
• 400 g Green Beans
• 400 g cauliflower florets
• 1 chicory
• 1 onion
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 800 ml vegetable broth
• 200 ml heavy cream
• 2 tbsp chives

Instructions

1. 1.

   Peel the carrots and cut them into 3–4 cm long sticks. Trim, wash, and halve the green beans diagonally. Rinse the cauliflower florets and drain them. Clean the chicory, wash it, trim off the tough core, and slice the leaves into wide strips. Peel and dice the onion.

2. 2.

   Sauté the prepared vegetables in hot oil for about 2 minutes. Season with salt and pepper, then pour in the broth. Simmer gently for about 10 minutes.

3. 3.

   Add the cream to the soup, continue simmering for another 2–3 minutes, and finally stir in the chives. Taste and adjust seasoning with salt and pepper before serving.