This Keto Vegetable Soup is my go-to for a satisfying, low-carb meal. It’s quick, packed with fresh flavors, and perfect for busy weeks.
With hearty zucchini, cauliflower, and kale simmered in a rich broth, it’s full of nutrients and keeps carbs in check. A dash of smoked paprika and apple cider vinegar give it an unbeatable flavor.
Pair it with roasted carrots for a sweet, savory side that complements the soup perfectly. For a heartier option, serve it alongside deviled egg potato salad, balancing the soup’s warmth with creamy texture.
Why You’ll Be Hooked?
- Meal-prep goldmine: I’ve saved countless weeknight dinners by pulling this soup from the freezer—it reheats like a dream.
- Endless versatility: Toss in your favorite low-carb veggies or add a protein like shredded chicken or sausage.
- Perfect for weight loss: With its high-fiber, low-calorie ingredients, this soup keeps you full and energized.
- Comfort in every bite: The rich, smoky broth is pure cozy-in-a-bowl vibes.
- Always impresses guests: I’ve had friends rave about this soup and ask for the recipe—it’s a crowd-pleaser every time.
Keto Vegetable Soup Recipe
This Keto Vegetable Soup is packed with low-carb veggies like cauliflower, spinach, and green beans in a flavorful beef broth seasoned with Italian herbs. It's a hearty, satisfying, and healthy option for a comforting meal. Perfect for meal prep or a quick weeknight dinner!
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Calories: 75kcal
Servings: 10
Equipment
- Large Stock Pot
- Cutting Board
- Wooden Spoon
- Measuring Cups
- Ladle for serving
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 stalks celery chopped
- 2 carrots peeled and chopped
- 4 cloves garlic minced
- 2 cups chopped cauliflower florets
- 1 ½ cups fresh green beans trimmed and cut into 1 inch pieces
- 30 ounces canned diced tomatoes
- 8 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 2 cups fresh spinach
Instructions
- Heat butter and olive oil in a large stock pot over medium heat until the butter melts.
- Add onions, celery, carrots, and garlic. Cook for 5 minutes, stirring often.
- Add cauliflower, green beans, tomatoes, beef broth, Worcestershire sauce, and Italian seasoning. Stir to mix.
- Bring to a boil, then reduce to a simmer. Cook for 25 minutes, or until vegetables are tender.
- Add salt, pepper, and spinach. Stir and cook for 1-2 minutes until the spinach wilts.
- Taste, adjust seasoning if needed, and serve immediately.
Nutrition
Calories: 75kcal | Carbohydrates: 9g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 960mg | Fiber: 4g | Sugar: 4g
