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Keto Vegetable Soup

Keto Vegetable Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 4 cups (1 L) vegetable broth
  • 1 medium head cauliflower, cut into small florets (about 3 cups)
  • 1 medium zucchini, diced
  • 8 oz (225 g) cremini mushrooms, sliced
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp fresh lemon juice
  • Handful fresh parsley, chopped

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add onion and celery, cook 5 minutes until softened. Stir in garlic and cook 30 seconds.
  2. Add cauliflower, zucchini, mushrooms, oregano, thyme, salt, and pepper. Pour in the broth and bring to a boil.
  3. Reduce heat, cover, and simmer 15 minutes, until the cauliflower is tender.
  4. Remove from heat, stir in lemon juice. Ladle into bowls, garnish with parsley and a drizzle of olive oil.

Notes

For a thicker soup, use an immersion blender to partially purée the vegetables before adding the lemon juice. If you plan to freeze, leave out the zucchini and stir in fresh diced zucchini after reheating for the best texture.