Vegetable Soup

Greek Orthodox Christian Yiayia who gardens, raises chickens, knits, crochets, spins & dyes yarn and enjoys cooking for a keto lifestyle.

2 tablespoons olive oil

2 onions, chopped

½ cup chopped celery

2 medium carrots peeled and chopped

6 cloves garlic finely chopped

2 zucchini chopped

10 oz (300 g) fresh green beans sliced into 1-inch pieces

10 oz (300 g) cauliflower florets

4 cups chopped cabbage leaves, washed (about ¼ of a head)

2 quarts (2 litres) low sodium beef stock (chicken or vegetable broth may be used)

2 teaspoons beef bouillon powder, (chicken or vegetable may be used)

1 teaspoon cayenne pepper (if desired -- adjust to your heat preference)

1 teaspoon salt to season

½ teaspoon freshly ground black pepper

4 cups loosely packed spinach leaves washed

¼ cup packed chopped fresh parsley leaves

2 teaspoons freshly squeezed lemon juice

Directions at cafedelites.com

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