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Keto Vegetable Soup

Keto Vegetable Soup

Keto Vegetable Soup is a comforting low-carb nutrient-packed soup that is ideal to consume when on a ketogenic diet. This soup is full of non-starchy vegetables, herbs, and healthy fats, and it is also very satisfying and beveraging. It is an excellent choice to plan your meal or have a light lunch or a filling dinner without having to compromise on the keto plan.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 145
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons olive oil or avocado oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 cups chopped zucchini
  • 1 cup chopped celery
  • 1 cup chopped green beans
  • 1 cup chopped cauliflower florets
  • 1 cup spinach leaves
  • 4 cups low-sodium vegetable broth or chicken broth for extra flavor
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon lemon juice optional, for brightness

Equipment

  • Large soup pot or Dutch oven
  • Sharp knife and cutting board
  • Wooden spoon
  • Ladle

Method
 

  1. Prepare the heat: Heat the oil in a large pot and boil olive oil on medium heat.
  2. Saute aromatics: Add onion and garlic, and cook until they are aromatic and slightly see-through (approximately 3 minutes).
  3. Add vegetables: Zucchini, celery, green beans, and cauliflower are added. Bake 5 minutes turning every now and then.
  4. Add broth and spices: Add in vegetable broth, and then at this stage, add thyme, oregano, smoked paprika, salt, and pepper. Stir well.
  5. Directions: To cook the soup, bring to a boil, turn the burner down to simmer and cook the soup 15-20 minutes until vegetables are tender.
  6. Add spinach: Stir in spinach and simmer 2-3 minutes then take out of the heat.
  7. Prepare and serve: Add additional seasoning as desired, add lemon juice and allow to rest 5 minutes before serving.
  8. Tips:
  9. You may include cooked chicken or tofu which is diced.
  10. Finish with some grated Parmesan or shredded cheese.
  11. Keep the leftovers in the fridge until a maximum of 4 days or freeze until a maximum of 2 months.