This delicious soup is packed with nutritious, low carb vegetables and spicy chorizo sausage. A satisfying and warming meal for a cold winter’s day.
In this incredibly chilly, snowy winter we’re having, I crave soup on a daily basis. It fills me up, warms me up and comforts my soul. And vegetable soup is a great way to get several servings of veggies in one go. The problem is that most “vegetable” soups are rather light on the vegetables and heavy on the fillers like pasta, rice or potatoes. Yes, all those starches fill you up. And the soup warms you up. It may even comfort your soul for a bit, but you’re going to regret all the starchy fillers that raise your blood sugar and pad your bottom!
This Roasted Vegetable and Chorizo Soup is jam-packed with some of my favourite vegetables and there is nary a piece of pasta, a grain of rice or a chunk of potato in it. I enlisted cubed roasted rutabaga to play the role of the starchy filler, without actually being starchy. I’ve completely fallen for this lower carb root vegetable and I’ve been using it in a lot of dishes lately. It really makes a great potato replacement, even better than daikon radish in my opinion. Do be warned, however, that eaten in large quantities (which you might be tempted to do if you made yummy chipotle fries with it, as I have), it’s still going to add carbs to your count. 1 cup of cubed rutabaga has 15 g of carbs and only 3 g of fiber.
This soup is simple but oh-so-flavourful. Roasting the veggies first brings out the best in all of them, and adding chorizo gives you a spicy broth. You barely need to add anything else but chicken stock (I made my own), some salt and some pepper. If you like things less spicy, go with a different sausage like sweet Italian. No matter what, this soup is a winner.
For the recipe, please check out Roasted Vegetable and Chorizo Soup on A Sweet Life Diabetes Magazine.
Serves 10. Each serving has 7 g of carbs and 2 g of fiber. Total NET CARBS = 5 g.