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Keto vegetable soup in a white bowl on a wooden serving tray, as seen from above

Keto Vegetable Soup

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!
Course Soup
Cuisine American
Diet Diabetic, Gluten Free, Vegan
Keyword dairy-free, gluten-free, Keto Vegetable Soup, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 109kcal


  • 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.


This recipe is for 4 servings of soup.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or over medium heat on the stove until steaming.
For longer storage, you can freeze the soup for up to 3 months. Reheat in a pot over medium heat, stirring frequently, until thawed and warm.


Serving: 1bowl | Calories: 109kcal | Carbohydrates: 7.4g | Protein: 2.3g | Fat: 8.3g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 58mg | Potassium: 394.9mg | Fiber: 3.1g | Sugar: 2.9g | Net carbs: 4.3g