Classic low carb Vegetable Soup is versatile and can be altered to suit your tastes. Perfect keto or a low carb recipe!
Whether you follow a Keto diet or a low carb diet, homemade vegetable soup is the perfect food to have in your refrigerator when you’re looking to enjoy a quick, healthy meal or snack.
Loaded with vibrant vegetables and a beef or chicken broth base, our Vegetable Soup soothes the soul. Make it low or high in fat depending on your dietary needs.
VEGETABLE SOUP
Vegetable soup is an easy to make go-to recipe when on a weight loss diet. Many dieters are forever looking for something to keep them satiated in between meals, and there’s nothing quite like a warm bowl of soup to fill you up.
You can serve it as a main with your favourite protein, like Roast Chicken, Garlic Butter Baked Salmon or a Cajun Butter Steak. Making this recipe even easier, most grocery stores will already have your vegetables chopped and bagged for you.
HOW TO MAKE VEGETABLE SOUP
You can follow our recipe or clean out your fridge and use whatever vegetables you have on hand.
We load our soup with cabbage, celery, green beans, zucchini, cauliflower and spinach. Carrots are optional, especially if you’re strict Keto. The greener your soup, the lower in carbs it will be. You can even make your own Bone Broth.
Substitute some of our veggies with broccoli florets, green peppers, peas, eggplant, asparagus, kale, brussels sprouts or mushrooms.
Don’t care about carbs? Feel free to add in corn, potatoes or butternut squash.
HOW DO YOU LOSE WEIGHT WITH VEGETABLE SOUP?
Vegetable soup is naturally low in carbs and calories, which makes it the perfect snack to heat up through the day and eat between meals. It helps keep you full until the next meal without adding too many calories or carbs to your daily intake.
Although it’s not a magic pill or will not slim you down on its own, this soup does help to keep you satisfied during the day before your next main meal. Healthier than reaching for a packet of chips.
If you need fats in your diet, feel free to add avocado, oil (like coconut oil), or animal fats to the soup.
SEASONINGS
Our recipe includes herbs like parsley, thyme or cilantro. We also add in cayenne for some heat. Vegetable soup is so versatile you can add any other seasonings you have on hand, like Italian herb blend/seasoning or Moroccan.
Other ingredients you can add for flavour:
- crushed or fire roasted tomatoes
- parmesan cheese (before serving)
- chili flakes
- a splash of heavy or thickened cream
- paprika
- ground cumin
- hot sauce
CAN YOU FREEZE VEGETABLE SOUP
The best part about vegetable soup is you can make it how you want and use it as inexpensive meal prep. Pour serving sizes into airtight freezer containers or ziplock bags, then simply thaw out and reheat when needed.
Reheat in a microwave safe bowl in the microwave or on the stove.
MORE SOUP RECIPES:
10-minute White Bean Soup with Parmesan
Skinny Slow Cooker Potato Soup
Vegetable Soup Low Carb Diet
Ingredients
- 2 tablespoons olive oil
- 2 onions chopped
- ½ cup celery chopped
- 2 medium carrots peeled and chopped
- 6 cloves garlic finely chopped
- 2 zucchini chopped
- 10 oz green beans sliced into 1-inch pieces
- 10 oz cauliflower florets
- 4 cups cabbage leaves chopped, washed
- 2 quarts low sodium beef stock chicken or vegetable broth may be used
- 2 teaspoons beef bouillon powder chicken or vegetable may be used
- 1 teaspoon cayenne pepper if desired - adjust to your heat preference
- 1 teaspoon salt to season
- ½ teaspoon ground pepper
- 4 cups spinach leaves washed
- ¼ cup fresh parsley
- 2 teaspoons lemon juice
Instructions
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, carrots and celery. Sauté until they begin to soften, about 8 minutes.
- Add the garlic and sauté until fragrant, about 30 seconds. Then add the zucchini and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Throw in the cauliflower and cabbage leaves. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, season with the buillion and cayenne. Taste test and season with salt and pepper.
- Reduce the heat to low, cover, and cook until the vegetables are fork tender, about 20 minutes. Add the spinach leaves and stir through until wilted.
- Remove from heat and add the parsley and lemon juice.
- Adjust seasonings. Serve immediately.
Edie says
I made this soup the first time with chicken broth and I loved it. The second time I made it with the beef stock. I was not a fan. I loved it with the chicken broth. I will make with that from now on.
MICHAEL HILL says
Very good , Wow I was amazed all week to be honest , I am on keto diet and added chicken , made my own shredded.
Added xtra keto veggies and also made enough to can. Yeah I made two batches.
Wonder next time if I’m able to make in instant pot , has anyone tried yet?
Thank you very much. I’m satisfied.
Kathryn vasquez says
I made this tonite…so delicious! My hubby loved it! Added so e chicken for him!