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The finished soup is served in a bowl placed on the white marble cooktop. A drizzle of olive oil and lemon juice enhance the presentation, and fresh parsley garnishes the top

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!
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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.
    The soup pot on the white marble cooktop contains finely diced yellow onion, carrots, leek, and celery sautéing together. A spatula stirs the mixture, and gentle steam rises from the pot
  • Stir in garlic, zucchini, green beans, thyme, and ⅔ of the parsley. Cook for 3 more minutes.
    The soup pot on the white marble cooktop has garlic, zucchini, green beans, thyme, and parsley being added to the sautéed vegetables. Fresh herbs and chopped vegetables are arranged in bowls on the side.
  • Add cauliflower, broth, bay leaves, salt, and pepper. Bring to a boil, then reduce to a simmer for 15 minutes with the lid on.
    Cauliflower florets, broth, bay leaves, salt, and pepper are added to the soup pot on the white marble cooktop. Broth is being poured in, and bay leaves rest on the mixture
  • Remove half of the soup mixture (discard bay leaves) and blend until smooth using a stick blender or high-speed blender.
    The soup pot on the white marble cooktop simmers gently with the lid on. Bubbles rise from the surface, and a timer sits in the background.
  • Return the blended mixture to the pot and add kale. Simmer for 1 minute until greens are tender.
    A stick blender is immersed in the soup pot on the white marble cooktop, blending the soup to a smooth, creamy consistency. The mixture appears thick and velvety.
  • Serve hot with a drizzle of olive oil and lemon juice. Garnish with remaining parsley. Adjust seasoning to taste.