Name: Low Carb Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 1 large carrot, diced; 4-5 celery stalks, diced; 1 small leek, sliced; 2 large garlic cloves, minced; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon fresh thyme, finely chopped; 1/4 teaspoon red chili flakes; 3.5 oz (100 g) green beans; 1 medium zucchini, diced; 2 cups (200 g) broccoli florets; 2 cups (200 g) cauliflower florets; 6 cups low-sodium vegetable stock; 2 cups (100 g) white cabbage, shredded; 2 cups (100 g) kale, roughly chopped; Salt and freshly ground black pepper to taste

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Low carb vegetable soup is hearty, healthy and just perfect if you're looking to keep your carb intake in check. The soup is brimming with low-carb veggies such as broccoli, cauliflower and zucchini, and it couldn't be easier to make.

Whether you're looking to maintain a low carbohydrate diet or simply crave a light yet delicious soup, this is the recipe for you.

This low carb vegetable soup is packed with a variety of low-carb vegetables and it's also incredibly easy to make.

I make it with a mix of green beans, broccoli, cauliflower, zucchini and white cabbage, but you can easily customize it to your liking by adding in your favorite vegetables.

This vegetable soup is also perfect for meal prepping as it can be made ahead of time and stored in the fridge for a quick and easy meal later in the week.

Why you'll love this low carb vegetable soup

Healthy and satisfying - Besides being low in carbohydrates, this soup is packed with nutritious vegetables that provide a good source of vitamins and minerals. It's also low in carbohydrates, making it a great option for those following a low-carb diet.
Easy to customize - It's super easy to make this soup your own. You can add more or less of certain vegetables and adapt it to suit a gluten-free or oil-free diet.
Super easy to make - All it takes to make this keto veggie soup is a large pot and 10 minutes to prep the vegetables. It's just the perfect choice for busy weeknights or for meal prepping.

Ingredients and substitutions

Olive oil - Sautéing the vegetables in a bit of olive oil sets up an excellent flavor base for the soup. You can substitute it with canola oil or avocado oil.

Onion, carrot and celery - The basis of any good soup! I like to dice these quite small so they soften quickly.

Leek - This adds some extra flavor and texture to the soup. You'll only need the white and light green parts of the leek here.

Garlic - Feel free to adjust the quantity of garlic to your liking. Freshly minced is always best!

Fresh herbs - I used a mix of fresh rosemary and thyme to add a subtle herb flavor and aroma to the soup. You can substitute this with 1 tablespoon of Italian herbs mix.

Red chili flakes - Chili flakes add a spicy kick to the soup so you can skip them if you like.

Vegetables - I used a mix of green beans for a slight crunch, zucchini for texture, plus broccoli and cauliflower florets. You can also use other low carb veggies such as bell peppers, asparagus, mushrooms and artichokes.

Cabbage - Cabbage adds a nice texture to the soup and bulks it up.

Kale - This adds some brightness to the soup and can be substituted with baby spinach or Swiss chard.

How to make keto vegetable soup

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.

Add the onion, carrot and celery and cook until the vegetables are softened about 5-7 minutes.

Stir in the leek and continue to cook for 2-3 minutes.

Next, stir in the garlic, red chili flakes, fresh rosemary and fresh thyme.

low carb vegetable soup making instructions

Add the green beans, zucchini, broccoli florets, cauliflower florets, vegetable stock and white cabbage and stir to combine.

Bring to a boil, then lower the heat to medium-low and simmer for 15 minutes or until the vegetables are tender.

Take 2-3 ladles of soup and transfer to a blender. Blitz until smooth, then return the liquid to the pot and stir to combine.

Stir in the kale and continue to simmer for 2-3 minutes until wilted.

Adjust the seasoning to taste and serve.

Leftovers and storage

Leftovers taste amazing, and they'll keep well in the fridge for up to 5 days in an airtight container.
To reheat the soup, transfer it to a pot or a microwave-safe bowl. Heat it over medium heat or in the microwave until it reaches the desired temperature.
To freeze the soup, allow it to cool completely and transfer it to an airtight container or a freezer bag. You can freeze the soup for up to 3 months. To thaw it, transfer it to the refrigerator overnight or let it thaw at room temperature before reheating it.

Recipe notes and tips

This low carb vegan soup is perfect as a main dish or as a side dish, and it's delicious both hot and cold.
Use a gluten-free vegetable stock to make this soup gluten-free. For an oil-free soup, skip the olive oil and sauté the veggies in some vegetable stock instead.
To add more protein to this soup, you can add some cooked chickpeas or lentils. Keep in mind that this will increase the amount of carbs.
If you like smooth soups, you can blend it all instead of just a couple of ladles.

If you liked this low carb vegetable soup, you might also like some of my other easy vegan soup recipes:

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Yield: 4