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Keto Vegetable Soup Recipe

This hearty vegetable soup is packed with vibrant flavors and wholesome ingredients. A blend of fresh veggies, fragrant herbs, and creamy texture makes it a perfect, comforting meal for any season!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine British
Servings 6
Calories 151 kcal

Equipment

  • Large soup pot
  • Stick blender or high-speed blender
  • Measuring cups and spoons
  • Cutting board and Knife
  • Ladle

Ingredients
  

  • 2 tablespoon butter or extra virgin olive oil
  • 1 small yellow onion finely diced ½ cup / 60g
  • 2 medium carrots peeled and diced 1 cup / 140g
  • 1 small leek diced 1 cup / 75g
  • 3 medium stalks celery diced 1 cup / 120g
  • 1 zucchini diced 1.5 cup / 170g
  • ½ cup /50g green beans chopped into 1 cm pieces
  • 3 cups /300g cauliflower chopped into small florets
  • 1 cup kale chopped 50g
  • 1 tablespoon thyme leaves chopped
  • 1 tablespoon rosemary chopped
  • 3 tablespoon fresh parsley chopped
  • 3 garlic clove minced
  • 7 cup / 1.7l chicken broth Or vegetable broth if vegetarian. Increase to 2 litres / 8 cup depending on vegetable amount
  • 2 bay leaves
  • ¾ teaspoon salt or to taste dependent on how salty your stock is
  • ½ teaspoon cracked black pepper or to taste

Instructions
 

  • Heat butter or olive oil in a large soup pot over medium heat. Sauté onion, carrots, leek, and celery for 5 minutes until softened.
  • Stir in garlic, zucchini, green beans, thyme, and ⅔ of the parsley. Cook for 3 more minutes.
  • Add cauliflower, broth, bay leaves, salt, and pepper. Bring to a boil, then reduce to a simmer for 15 minutes with the lid on.
  • Remove half of the soup mixture (discard bay leaves) and blend until smooth using a stick blender or high-speed blender.
  • Return the blended mixture to the pot and add kale. Simmer for 1 minute until greens are tender.
  • Serve hot with a drizzle of olive oil and lemon juice. Garnish with remaining parsley. Adjust seasoning to taste.