Yield 6 Bowls
Step #1: Preheat oven to 350 and bake spaghetti squash for 45 minutes or until you can easily stick a fork in it.
Step #2: While oven is healing, get a large pot and on low heat, sauté olive or coconut oil and onion until onions are translucent.
Step #3: Add chopped peppers and kale and stir for 5-7 minutes until vegetables have softened.
Step #4: Add vegetable broth and turn heat to med-high.
Step #5: Bring soup to near boil and simmer for 1 hour. After 30 minutes, add the sprig of rosemary and stir. Serve hot!
It seems like there was a lot of broth put into the recipe, but when you boil it down, much of it evaporates and leaves and the essence is concentrated into the soup.
***The nutrition info for this recipe is based on the linked ingredients above**
**Nutritional info does not include optional ingredients.
Courses Side Dish
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 10 g
Total Carbohydrates 24 g
Dietary Fiber 13 g
Sugars 3 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/keto-spaghetti-vegetable-soup/