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Keto Vegetable Soup

Keto Vegetable Soup

Keto vegetable soup is a hearty, low-carb meal packed with flavour and nutrients. It’s easy to make, full of fresh veggies, and perfect for any time of the day.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1 small onion (chopped)
  • 2 stalks celery (chopped)
  • 1 cup zucchini (chopped)
  • 1 cup cauliflower florets
  • 1 cup green beans (chopped)
  • 2 cups spinach (fresh or frozen)
  • 4 cups vegetable or chicken broth (low sodium)
  • 1 dried oregano
  • ½ dried thyme
  • Salt and Pepper to taste
  • 1 tbsp Fresh Parsley (for garnish)

Equipment

  • 1 Large Soup Pot or Dutch Oven
  • 1 Cutting Board
  • 1 Sharp Knife
  • 1 Wooden spoon
  • 1 Ladle
  • 1 Measuring cups and spoons

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Sauté garlic and onion for 2–3 minutes until fragrant.
  3. Add celery, zucchini, cauliflower, and green beans. Cook for 5 minutes, stirring occasionally.
  4. Pour in the broth and bring the mixture to a boil.
  5. Add oregano, thyme, salt, and pepper. Reduce the heat and let it simmer for 20 minutes.
  6. Stir in spinach during the last 5 minutes of cooking.
  7. Taste and adjust seasoning if needed.
  8. Garnish with fresh parsley before serving.
  9. 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.