Keto vegetable soup is the low-carb and ketogenic dieter’s comforting dream food. Full of low-carb, fiber-rich vegetables and savoury herbs, the soup brings warmth, nutrition, and satisfaction without the carbs. It’s light enough to be a starter but thick enough to be a single course. This recipe allows you to have a full serving of vegetables staying ketosis.
Whether you want to lose weight or are simply eating healthier in general, keto vegetable soup is on your menu. It utilizes vegetables like zucchini, cauliflower, spinach, celery, and green beans that are perfect for low-carb eating. You can make it in one pot, and it’s ready in under an hour. This is not only delicious but also very easy to prepare.
The soup is also adaptable—you can make it with fresh, frozen, or out-of-season veggies. Mix in some olive oil, garlic, and herbs for depth of flavour. It’s gluten-free, dairy-free, and totally adjustable. Meal prep or in a rush and in need of something quick and healthy? Keto veggie soup is a satisfying option any time of the day.
Keto Vegetable Soup Recipe
If you’re craving something hot, healthy, and filling, keto vegetable soup is the answer. This low-carb soup takes a combination of colorful vegetables, cooked in a savoury broth seasoned with herbs and garlic. You’ll be using plain, keto-friendly ingredients like olive oil, sautéed vegetables, and vegetable or chicken broth. What’s great about this recipe is how versatile it is—use any vegetables you have and mix them as you like. From prep to plate, this one-pot meal doesn’t take much effort and packs big flavour. Whether made for tonight’s dinner or saved for tomorrow evening, it’s a reliable and satisfying meal that pairs well with a low-carb diet.
Keto Vegetable Soup
Ingredients
Equipment
Method
- Heat olive oil in a large soup pot over medium heat.
- Sauté garlic and onion for 2–3 minutes until fragrant.
- Add celery, zucchini, cauliflower, and green beans. Cook for 5 minutes, stirring occasionally.
- Pour in the broth and bring the mixture to a boil.
- Add oregano, thyme, salt, and pepper. Reduce the heat and let it simmer for 20 minutes.
- Stir in spinach during the last 5 minutes of cooking.
- Taste and adjust seasoning if needed.
- Garnish with fresh parsley before serving.
- Serve hot and enjoy immediately or store for later.
Notes
- Chop vegetables evenly so they cook at the same rate.
- Add spinach or leafy greens at the end to avoid overcooking.
- Use bone broth for extra protein and nutrients.
- Adjust seasoning to taste—herbs can enhance flavor dramatically.
- Store leftovers in an airtight container for up to 4 days.
Keto Vegetable Soup Recipe
| Nutrient | Amount |
| Calories | 110 kcal |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Total Carbohydrates | 7 g |
| Net Carbs | 4 g |
| Fiber | 3 g |
| Protein | 3 g |
| Sodium | 420 mg |
| Sugar | 2 g |
Frequently Asked Questions
Ques: Can I freeze keto vegetable soup?
Ans: Yes, it freezes well for up to 2 months.
Ques: Can I add meat?
Ans: Absolutely—add cooked chicken or ground beef for extra protein.
Ques: Is it dairy-free?
Ans: Yes, this recipe contains no dairy.
Ques: Can I use frozen vegetables?
Ans: Yes, frozen veggies work well in this soup.
Ques: How do I make it spicier?
Ans: Add chilli flakes or a dash of hot sauce.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.