Keto Beef and Cabbage Soup
A rich, savory vegan soup with cabbage and plant-based “beef,” simmered in a flavorful low-carb broth that tastes way fancier than it is.
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 cup vegan ground “beef” crumbles
- 3 cups chopped cabbage
- 1 medium carrot diced
- 2 cups low-sodium vegetable broth
- 1 tbsp tomato paste
- ½ tsp smoked paprika
- ½ tsp oregano
- ½ tsp black pepper
- ¼ tsp salt optional
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos for extra umami
Instructions
- Heat olive oil in a pot and sauté onion and garlic for 3–4 minutes until the drama (and aroma) kicks in.
- Toss in vegan ground crumbles and cook for 5 minutes until they look suspiciously like real beef.
- Add cabbage and carrot, stir like you’ve got flair, then pour in vegetable broth and tomato paste.
- Sprinkle paprika, oregano, pepper, and salt. Let it simmer for 20 minutes while you scroll guilt-free.
- Stir in apple cider vinegar and coconut aminos. Taste, adjust seasoning, and prepare to be impressed.
- Serve hot, with zero side-eye from cows.
Notes
🧪 Nutritional Values (Per Serving):
- Calories: 190
- Total Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 9g
💊 Vitamins & Minerals (Per Serving):
- Iron: 20%
- Vitamin C: 30%
- Vitamin K: 28%
- Folate: 22%
- Magnesium: 12%
💡 Extra Tips to Make Her Shine:
- Add chili flakes if you want spice with that sass.
- Garnish with fresh parsley for a classy fake-out.
- Store leftovers in the fridge—flavors deepen like plot twists.
- Try it over cauliflower rice for next-level comfort.
- Drizzle a bit of tahini on top if you’re feeling extra.