Hearty Low Carb Vegetable Soup
Low carb vegetable soup packed with fresh veggies and bold flavor. A light, comforting recipe that’s nourishing, satisfying, and easy to make.
Equipment
- 1 large pot
Ingredients
- Olive oil (or avocado oil)
- 1 medium Yellow onion
- 2 ribs Celery
- 2 small Carrots, optional if very strict low carb
- 3 cloves Garlic
- 2 small Zucchinis
- 3 cups Cauliflower florets
- 1 cup Green beans, trimmed and cut
- 1 can Diced tomatoes (no-sugar-added preferred)
- 6 cups Low-sodium vegetable broth or chicken broth
- 1 Bay leaf
- 1 tsp Dried thyme
- ½ tsp Smoked paprika
- 2 cups Fresh spinach or kale (chopped)
- 1 Lemon (juice and zest)
- Red pepper flakes (pinch; optional)
- Fresh parsley or dill (a small handful)
- Salt and black pepper to taste
- Parmesan rind (optional, for umami depth)
Instructions
- Prep your vegetables. Dice the onion and celery. Slice the carrots thin. Mince the garlic. Cut zucchini into half-moons, chop cauliflower into small florets, and cut green beans into bite-size pieces.1 medium Yellow onion, 2 ribs Celery, 2 small Carrots, optional if very strict low carb, 3 cloves Garlic, 2 small Zucchinis, 3 cups Cauliflower florets, 1 cup Green beans, trimmed and cut
- Warm the pot. Heat 2 tablespoons of olive oil in a large soup pot over medium heat until shimmering.Olive oil (or avocado oil)
- Sweat the aromatics. Add onion and celery with a pinch of salt. Cook 4–5 minutes, stirring, until softened and lightly translucent.Salt and black pepper to taste
- Add carrots and garlic. Stir in carrots and cook 2 minutes. Add garlic and cook 30 seconds until fragrant, not browned.
- Bloom the spices. Sprinkle in thyme, smoked paprika, and red pepper flakes. Stir for 30 seconds to wake up the flavors.1 tsp Dried thyme, ½ tsp Smoked paprika, Red pepper flakes (pinch; optional)
- Build the base. Add diced tomatoes (with juices), broth, bay leaf, and the optional Parmesan rind. Stir and bring to a gentle simmer.1 can Diced tomatoes (no-sugar-added preferred), 6 cups Low-sodium vegetable broth or chicken broth, 1 Bay leaf, Parmesan rind (optional, for umami depth)
- Add sturdier vegetables. Stir in cauliflower and green beans. Simmer 10 minutes until they start to tenderize.
- Add quick-cooking vegetables. Add zucchini and cook another 5–7 minutes, until all vegetables are tender but not mushy.
- Finish with greens. Stir in spinach or kale and simmer 1–2 minutes until wilted. Remove the bay leaf and Parmesan rind.2 cups Fresh spinach or kale (chopped)
- Brighten and season. Add lemon zest and a squeeze of lemon juice. Taste and adjust with salt and black pepper. If you want more heat, add a pinch of red pepper flakes.1 Lemon (juice and zest)
- Rest and serve. Let the soup sit off heat for 5 minutes so the flavors meld. Ladle into bowls and top with chopped parsley or dill.Fresh parsley or dill (a small handful)
