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.
This sounds really good! I’ve gotten tired of all my usual winter foods already. I think this will be good way to switch things up but still be warm and satisfying.
Hey Lynn! Long time no see!
This soup looks absolutely phenom! I want I want!!
Hi! Sorry, which is the higher carb count? Daikon or rutabaga? I’m not sure.
FYI, in some places Daikon is called “Lo Bak”.
Thanks!
Rutabaga has a higher carb count. But far better than, say, potatoes!
I love the flavor Chorizo adds to dishes. I’ve never used it in soup before, but I’m going to try this one soon!
At the end of the second paragraph, you say, “1 cup of cubed daikon has 15 g of carbs and only 3 g of fiber.” Did you mean rutabaga?
Yup, I did. Thanks for the catch…
This sounds so comforting Carolyn – I have been eating lots of chili and soups this winter.
Carolyn, I’d like to work with more chorizo and this recipe may just be the vehicle to do it. Healthy? Low-carb? All the better!
Thanks, Brooks!
Yummy!
This looks absolutely perfect!!
Thank goodness for your blog! I am just starting low carb in support of my boy friend who swears by the Atkins diet except he thinks he can eat ALL the meat he wants! I on the other hand need vegetables and especially soups this time of year. On the recipe above, how do you think it would do in a crockpot? Just curious. I hope to make this tomorrow. We are expecting a huge winter storm and this sounds like just the ticket for a warm night watching the snow fall. Thank you again! Love love love your recipes!
I think it would fare well in a crockpot. I don’t really use mine so I can’t be sure of the timing, though.
I just made this and I’m keeping the recipe! Delicious. I love how the rutabaga acts very much like potato. We found it to be quite spicy, so next time, to change things up, I might do as you suggest and go with a sweet italian sausage. Thank you for the recipe.
So glad you liked it! It’s the perfect weather for it, these days!
This is a perfect night meal for Patrick and I. Thank you so much for sharing!