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Keto Vegetable Soup Recipe

This hearty Keto Vegetable Soup is a low-carb comfort dish loaded with tender cauliflower, green beans, and spinach, all simmered in a flavorful broth with Italian seasoning. Quick to prepare, it’s a nourishing, satisfying option perfect for cozy meals or meal prep!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 10 people
Calories 75 kcal

Equipment

  • Large stockpot
  • Ladle
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula

Ingredients
  

  • 3 stalks celery chopped
  • 1 tsp cracked pepper
  • 1 tbsp Italian seasoning
  • 1 medium onion chopped
  • 1 tbsp butter
  • 2 carrots peeled and chopped
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp Worcestershire sauce
  • 2 cups fresh spinach
  • 8 cups vegetable broth
  • cups fresh green beans trimmed and cut into 1-inch pieces
  • 2 cups chopped cauliflower florets
  • 4 cloves garlic minced
  • 30 oz canned diced tomatoes

Instructions
 

  • Heat butter and olive oil in a large stockpot over medium heat until the butter melts.
  • Sauté onions, celery, carrots, and garlic for about 5 minutes, stirring frequently.
  • Add cauliflower, green beans, tomatoes, vegetable broth, Worcestershire sauce, and Italian seasoning.
  • Stir well to combine all ingredients.
  • Bring the mixture to a boil, then reduce heat to a simmer.
  • Cook for 25 minutes or until the vegetables are tender.
  • Add spinach, stirring until wilted, and season with salt and pepper to taste.
  • Adjust seasoning if needed and serve immediately.

Notes

  • Swap low-carb veggies to suit your taste; turnips make an excellent potato substitute.
  • Use vegetable broth to make the soup vegetarian-friendly.