Description
A vibrant and nutritious low-carb vegetable soup that is easy to make in one pot, perfect for cozy dinners.
Ingredients
Scale
- 2 tbsp butter or extra virgin olive oil
- 1 small yellow onion, finely diced (1/2 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)
- 1/2 cup green beans, chopped into 1 cm pieces (50g)
- 3 cups cauliflower, chopped into small florets (300g)
- 1 cup kale, chopped (50g)
- 1 tbsp thyme leaves, chopped
- 1 tbsp rosemary, chopped
- 3 tbsp fresh parsley, chopped
- 3 garlic cloves, minced
- 7 cups chicken broth (or vegetable broth)
- 2 bay leaves
- 3/4 tsp salt or to taste
- 1/2 tsp cracked black pepper or to taste
Instructions
- Heat the butter or olive oil in a non-stick soup pot over medium heat. Sauté the onion, carrots, leek, and celery for about 5 minutes until softened.
- Stir in the garlic, zucchini, green beans, thyme, and about 2/3 of the parsley. Sauté for another 3 minutes until fragrant.
- Add the cauliflower and broth, along with the bay leaves, salt, and pepper. Bring to a boil.
- Reduce to a simmer, cover, and cook for about 15 minutes.
- Carefully remove half of the mixture and discard the bay leaves. Blend this portion until smooth.
- Return the pureed soup back to the pot and stir in the kale. Let it simmer for 1 minute until the greens wilt.
- To serve, mix a squeeze of lemon juice with olive oil and swirl it into the soup. Garnish with the remaining parsley. Adjust seasoning to taste.
Notes
Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 10mg