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keto vegetable soup served in a white bowl

Keto Vegetable Soup Recipe

A hearty Mediterranean vegetable soup brimming with fresh flavors, perfect for a cozy meal. Blended for a creamy texture, it’s packed with vibrant veggies and aromatic herbs.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Soup
Cuisine: Mediterranean
Calories: 151
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoon butter or extra virgin olive oil
  • 1 small yellow onion finely diced ½ 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
  • ½ cup / 50g green beans chopped into 1 cm pieces
  • 3 cups / 300g cauliflower chopped into small florets
  • 1 cup kale chopped 50g
  • 1 tablespoon thyme leaves chopped
  • 1 tablespoon rosemary chopped
  • 3 tablespoon fresh parsley chopped
  • 3 garlic clove minced
  • 7 cup / 1.7l chicken broth Or vegetable broth if vegetarian.
  • 2 bay leaves
  • ¾ teaspoon salt or to taste dependent on how salty your stock is
  • ½ teaspoon cracked black pepper or to taste

Equipment

  • Non-stick soup pot
  • Knife and chopping board
  • Stick blender or high-speed blender
  • Measuring cups and spoons
  • Jug or bowl for blending

Method
 

  1. Heat butter or olive oil in a soup pot over medium heat. Sauté onion, carrots, leek, and celery for 5 minutes.
    A shiny stainless steel soup pot on the white marble cooktop, with butter melting and diced yellow onion, carrots, leek, and celery sautéing over medium heat. The vegetables glisten as they soften, releasing fragrant steam, while a wooden spoon stirs them gently
  2. Add garlic, zucchini, green beans, thyme, and ⅔ parsley; sauté for 3 more minutes.
    A stainless steel soup pot on the white marble cooktop, with minced garlic, diced zucchini, chopped green beans, thyme leaves, and two-thirds of the chopped parsley being stirred into the softened vegetable base. The vibrant greens and aromatic herbs brighten the mixture as steam rises.
  3. Stir in cauliflower, broth, bay leaves, salt, and pepper. Bring to a boil, then simmer for 15 minutes with the lid on.
    A soup pot on the white marble cooktop, filled with cauliflower florets, golden chicken broth, bay leaves, salt, and cracked black pepper. The mixture comes to a gentle boil, with small bubbles forming on the surface as a lid rests partially ajar on the side
  4. Remove half the soup and bay leaves. Blend until smooth and return it to the pot.
    A high-speed blender next to the soup pot on the white marble cooktop, with half the soup being poured carefully into the blender. The smooth, creamy blended soup contrasts with the remaining chunky mixture in the pot.
  5. Add kale and simmer for 1 minute until softened.
    A stainless steel soup pot on the white marble cooktop, with freshly chopped kale being added to the hot soup. The deep green leaves begin to soften in the steaming broth, releasing a vibrant pop of color.
  6. Stir in a lemon juice and olive oil mixture before serving. Garnish with parsley and adjust seasoning to taste.
    A soup pot on the white marble cooktop, with a drizzle of olive oil and a squeeze of fresh lemon juice being stirred in. Garnished with the remaining parsley, the soup looks rich and inviting, ready to be served.