This keto vegetable soup recipe is loaded with vegetables, comforting, filling, and super easy to make. Just chop all the vegetables, simmer for a few minutes, and enjoy a big bowl of warm homemade low carb vegetable soup.
Ingredients
• 2 tbsp olive oil
• 1 medium Onion diced
• 1 red bell pepper diced
• 1 medium carrot peeled and diced
• 1 medium zucchini chopped
• 4 cloves garlic minced
• 2 stalks celery diced
• 10 oz. cauliflower florets
• 1 cup green beans fresh or frozen
• 1 cup canned diced tomatoes
• 8 cups low sodium broth chicken or vegetable for Vegan Soup
• 1 tbsp Italian seasoning
•2 bay leaves optional
• 3 tbsp fresh parsley chopped to garnish
sea salt optional, to taste
• 1/2 tsp black pepper or more to taste
• 1/8 tsp crushed red pepper flakes optional for heat
Instructions
1. In a large pot over medium heat, add olive oil.
2. Add the onions and bell pepper. Cook for 8-10 minutes until onions are softened and translucent.
3. Add the minced garlic and cook for 30 seconds.
4. To the pot, add the cauliflower, carrots, celery, zucchini, green beans, and diced tomatoes.
5. Pour the broth, and add Italian seasoning and bay leaves.
6. Cover with a lid and simmer at medium-low heat for about 15-20 minutes or until the cauliflower and carrots are tender.
7. Once the vegetables are tender, season the soup with salt, pepper, and red pepper flakes if desired.
8. Serve the soup warm, garnished with freshly chopped parsley.