There’s something undeniably satisfying about a warm, hearty bowl of soup that nourishes both your body and soul. This Keto Vegetable Soup is my go-to for cozy evenings when I’m craving something flavorful yet healthy.
It’s packed with nutrient-dense vegetables like cauliflower, green beans, and spinach, all simmered in a savory broth kissed with Italian seasoning. The best part? It’s completely keto-friendly, so you can indulge guilt-free while sticking to your low-carb goals.
I first made this recipe during a busy week when I needed something quick, filling, and meal-prep-friendly. The magic lies in its versatility—you can easily swap in your favorite low-carb veggies or use a vegetarian broth for a plant-based twist.
With only a small amount of carbs per serving, this soup is a trending favorite among keto enthusiasts. It’s proof that healthy eating doesn’t have to sacrifice flavor.
Flavor Bomb Alert!
- Quick and Easy: Perfect for busy weeknights with minimal prep and cook time.
- Customizable: I love adding zucchini or mushrooms for variety—it never gets boring!
- Keto-Friendly: At just 7 grams of carbs, it’s a low-carb dream come true.
- Meal Prep Hero: A batch lasts me all week, making it a stress-free, healthy option.
Keto Vegetable Soup Recipe
Equipment
- Large stockpot
- Ladle
- Sharp knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 3 stalks celery chopped
- 1 tsp cracked pepper
- 1 tbsp Italian seasoning
- 1 medium onion chopped
- 1 tbsp butter
- 2 carrots peeled and chopped
- 1 tbsp olive oil
- 1 tsp salt
- 1 tbsp Worcestershire sauce
- 2 cups fresh spinach
- 8 cups vegetable broth
- 1½ cups fresh green beans trimmed and cut into 1-inch pieces
- 2 cups chopped cauliflower florets
- 4 cloves garlic minced
- 30 oz canned diced tomatoes
Instructions
- Heat butter and olive oil in a large stockpot over medium heat until the butter melts.
- Sauté onions, celery, carrots, and garlic for about 5 minutes, stirring frequently.
- Add cauliflower, green beans, tomatoes, vegetable broth, Worcestershire sauce, and Italian seasoning.
- Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Cook for 25 minutes or until the vegetables are tender.
- Add spinach, stirring until wilted, and season with salt and pepper to taste.
- Adjust seasoning if needed and serve immediately.
Notes
- Swap low-carb veggies to suit your taste; turnips make an excellent potato substitute.
- Use vegetable broth to make the soup vegetarian-friendly.
| Nutrition | Value |
| Calories | 75g |
| Carbohydrates | 9g |
| Fibre | 4g |
| Fat | 3g |
| Protein | 4g |
| Cholesterol | 3g |
Tips That Will Ease Your Job!
- Prep Ahead of Time: Chop all vegetables and measure your ingredients before starting the recipe to keep the cooking process smooth and stress-free.
- One-Pot Wonder: Use a large, heavy-bottomed pot to make cooking and cleanup a breeze. Fewer dishes mean more time to enjoy your soup!
- Customizable Base: Swap ingredients based on your preferences or what’s in your fridge—zucchini, mushrooms, or kale work beautifully in this recipe.
- Batch Cooking: Double the recipe and freeze individual portions for quick, healthy meals on busy days.
- Boost the Flavor: Sautéing the veggies in butter and olive oil first enhances their natural flavors, giving your soup a richer taste.
