Low Carb Classic Vegetable Broth Soup
Warm, comforting, and bursting with vibrant flavors, this Low Carb Classic Vegetable Broth Soup is a health-conscious twist on a beloved favorite. Packed with nutrient-rich vegetables like zucchini, cauliflower, kale, and green beans, this hearty soup is perfect for those who crave a light yet satisfying meal that aligns with low-carb diets. The infusion of fresh thyme and a bay leaf adds an aromatic depth to the rich vegetable broth, while olive oil enhances the natural earthiness of the sautéed onions, carrots, and celery. Ready in just over an hour and simple enough for beginners, this recipe is ideal for meal prepping or serving to family and friends on a cold day. Whether you're looking for a keto-friendly option, a warming winter recipe, or a delicious way to enjoy seasonal produce, this vegetable-packed soup is guaranteed to please!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 2 chopped celery stalks
- 1 medium, chopped carrot
- 4 cloves, minced garlic
- 1 medium, chopped zucchini
- 1 medium, chopped bell pepper
- 100 grams, trimmed and chopped green beans
- 200 grams, chopped into florets cauliflower
- 150 grams, chopped kale
- 3 sprigs fresh thyme
- 1 bay leaf
- 8 cups vegetable broth
- 1 teaspoon or to taste salt
- 0.5 teaspoon black pepper
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion, celery, and carrot to the pot. Sauté for about 5 minutes or until the vegetables start to soften.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the chopped zucchini, bell pepper, green beans, and cauliflower to the pot, stirring well to combine all the vegetables.
Add the kale and continue to sauté for an additional 3-4 minutes until the kale begins to wilt.
Pour in the vegetable broth. Add the fresh thyme sprigs and bay leaf. Stir to combine.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 30 minutes.
Season the soup with salt and black pepper to taste.
Carefully remove the thyme sprigs and bay leaf from the pot before serving.
Ladle the soup into bowls and serve hot. Enjoy your low carb delight!
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9635 mg | 419% | |
| Total Carbohydrate | 200.2 g | 73% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 71.1 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1054 mg | 81% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 7085 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
