Keto Vegetable Soup from Margaret, R.D.N.
“I always adapt soup recipes, adding whatever leftover veggies I have, along with any kind of rinsed, canned beans. I substitute meat broth with low sodium vegetable broth, and top with fresh parsley when serving.” – Margaret, R.D.N.
Prep 15 minutes minutes
Cook 30 minutes minutes
Total 45 minutes minutes
Serves 10 servings
Ingredients:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 stalks celery chopped
- 2 carrots peeled and chopped
- 4 cloves garlic minced
- 2 cups chopped cauliflower florets
- 1 ½ cups fresh green beans trimmed and cut into 1 inch pieces
- 30 ounces canned diced tomatoes
- 8 cups low sodium veggie or beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 2 cups fresh spinach
Directions:
- Add the butter and olive to a large stock pot over medium heat until butter has melted.
- Add the onions, celery, carrots, and garlic and cook for 5 minutes, stirring often.
- Add the cauliflower, green beans, tomatoes, beef broth, Worcestershire sauce, and Italian seasoning. Stir to combine.
- Bring to a boil, reduce to a simmer, and cook for 25 minutes or until vegetable are tender.
- Season with the salt and pepper and add the spinach to the pot. Stir well and continue cooking for 1-2 minutes until the spinach has wilted.
- Taste and add additional salt and pepper, if needed. Serve immediately.
Tips & Notes:
You may swap out any low carb veggies that you like. Chopped turnips make a great sub for potatoes!
Use veggie broth to make this vegetarian.
Use low sodium broth to reduce the sodium content.
Nutrition Information:
Serving: 11/4 cup| Calories: 75kcal (4%)| Carbohydrates: 9g (3%)| Protein: 4g (8%)| Fat: 3g (5%)| Saturated Fat: 1g (6%)| Polyunsaturated Fat: 2g| Cholesterol: 3mg (1%)| Sodium: 960mg (42%)| Fiber: 4g (17%)| Sugar: 4g (4%)| Net Carbs: 5g (10%)
Adapted by Margaret, R.D.N. from here.
