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!
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
- 1½ 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.