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Low Carb Vegetable Soup Recipe
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Low Carb Vegetable Soup Recipe

When it comes to maintaining a balanced, healthy diet while keeping your carbs in check, a low carb vegetable soup recipe is a must-have. Whether you’re following a keto diet, cutting carbs, or simply trying to make healthier food choices, this soup is the perfect solution. Packed with nutritious vegetables, it’s a delightful option that won’t just fill you up but will also help nourish your body. But what makes this low carb vegetable soup recipe so special, and how can you tweak it to make it your own?
Course tovetop
Cuisine Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 216kcal

Ingredients

  • 1  large onion, diced
  • 1  large carrot, diced
  • 4-5 celery  stalks, diced
  • 1 small  leek, sliced (white and light green parts)
  • 2  large garlic cloves, minced
  • 1  tablespoon fresh rosemary, finely chopped
  • 1  tablespoon  fresh thyme, finely chopped
  • ¼ teaspoon red chili flakes (optional)
  • 3.5 oz (100g) green beans, trimmed
  • 1 medium zucchini, diced
  • 2 cups (200g) broccoli florets
  • 2 cups (200g) cauliflower florets
  • 6 cups low-sodium vegetable stock
  • 2 cups  (100g) white cabbage, shredded
  • 2 cups (100g) kale, roughly chopped
  • Salt and freshly ground black pepper to taste

Instructions

  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add diced onion, carrot, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
  • Add the sliced leek and minced garlic to the pot, cooking for an additional 2-3 minutes until fragrant.
  • Stir in fresh rosemary, thyme, and red chili flakes (if using).
  • Add the green beans, zucchini, broccoli, cauliflower, vegetable stock, and shredded cabbage. Stir well to combine.
  • Bring the soup to a boil, then reduce the heat to medium-low. Simmer for about 15 minutes until vegetables are tender.
  • For a creamier texture, blend 2-3 ladles of soup in a blender and return it to the pot.
  • Add the chopped kale and simmer for another 2-3 minutes until the kale is wilted.
  • Season with salt and black pepper to taste, and serve.

Notes

  • If you prefer a smoother soup, blend the entire batch instead of just a portion.
  • For extra protein, consider adding cooked chickpeas, lentils, or tofu. Keep in mind that this will increase the carb count.
  • To reduce calories, sauté the vegetables in vegetable broth instead of olive oil.
  • This soup freezes well. Store in an airtight container for up to 3 months.