Looking for an easy plant-based meal that’s low in carbs? This one-pot keto vegetable soup is packed with flavor and can be ready in less than 30 minutes!
Who says eating low-carb, plant-based meals has to be complicated? One-pot keto vegetable soup is gluten-free, vegan, and packed with delicious flavor!
This hearty bowl of comfort includes onion, garlic, celery, green beans, and broccoli for a burst of green in every bite. Best of all, it can be ready in less than 30 minutes for a quick and healthy meal any time.
How to make keto vegetable soup
This tasty vegan recipe comes together in just seven steps. And you only need one pot to bring it all together!
Step 1: In a large pot, heat the olive oil over medium heat.
Step 2: Once the oil is hot, add the onion, garlic, and celery, then cook, stirring frequently, until the onion starts to soften, about 2-3 minutes.
Step 3: Stir in the tomato paste and Italian seasoning, then cook an additional 1-2 minutes.
Step 4: Add the green beans, broccoli, and vegetable stock.
Step 5: Bring everything to a light boil, then allow to simmer for 10-15 minutes or until the beans are soft.
Step 6: Stir in the spinach.
Step 7: Remove from heat and serve warm.
That’s it! Your hearty, low-carb bowl of veggies and comfort is ready to enjoy.
Variations for this recipe
I often enjoy this soup exactly as it’s written. But if you’re in the mood to shake things up, feel free to get creative!
Want to include even more vegetables? Throw in some diced bell peppers with the onions and celery, or add cauliflower florets with the broccoli. If you’re not worried about keto, you can also add peas or carrots.
Want to add a little more protein? Tofu would be a perfect addition to your soup. Or, if you’re not following a vegan diet, shredded chicken would be a good option as well.
Looking for a little more bulk? Try adding your favorite low-carb noodles! Just prepare them according to the directions on the package, then add them to the soup right before the spinach.
Tips for making your vegetable soup
If you’re following a keto or low-carb way of eating, one of the most important steps of this recipe starts at the grocery store. When you’re buying vegetable stock, be sure to check your labels!
Many brands add sugar to their stock, which we want to avoid. Whenever possible, I recommend using organic, no-sugar-added vegetable stock.
So, how about tomatoes? You may know that this fruit should be enjoyed only in moderation on a keto diet. I find that using a little tomato paste doesn’t add very many carbs, but goes a long way in adding texture and flavor to the soup.
Finally, you’re welcome to use either fresh or frozen vegetables. Just keep in mind that if you start with frozen, you will need to double the cooking time to make sure they cook through completely.
Veggie soup leftovers make a great lunch or dinner later in the week! Just store any extra in an airtight container in the refrigerator for up to five days. You can reheat in the microwave or over medium heat on the stove until the soup is steaming.
Looking for longer storage? This soup can also be frozen for up to three months! To reheat, place the frozen soup in a pot over medium-low and stir frequently until completely thawed.
Other keto plant-based recipes
Do you enjoy adding low-carb and meat-free dishes to your menu? It’s such a great way to include more veggies in your diet! Here are a few of my favorite vegan keto recipes I think you’ll enjoy:
And make sure to check out my roundup of 10 Keto-Friendly Dessert Recipes for my favorite low-carb ways to satisfy a sweet tooth!
When you’ve made this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Keto Vegetable Soup
- 2 tablespoons olive oil
- ½ small onion (diced)
- 1 clove garlic (minced)
- 2 stalks celery (diced)
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1 cup green beans (chopped)
- 1 cup broccoli (chopped)
- 3 cups vegetable stock
- 2 cups baby spinach
- In a large pot, heat the olive oil over medium heat.
- Once the oil is hot, add the onion, garlic, and celery, then cook, stirring frequently, until the onion starts to soften, about 2-3 minutes.
- Stir in the tomato paste and Italian seasoning, then cook an additional 1-2 minutes.
- Add the green beans, broccoli, and vegetable stock.
- Bring everything to a light boil, then allow to simmer for 10-15 minutes or until the beans are soft.
- Stir in the spinach.
- Remove from heat and serve warm.