Go Back
–+ servings
healthy low carb soup

Low Carb Vegetable Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle
  • 1 measuring cup
  • 1 Stirring spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 medium carrots sliced
  • 2 stalks celery sliced
  • 1 whole zucchini diced
  • 1 cup broccoli florets
  • 4 cups vegetable broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups spinach leaves

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and minced garlic, sauté until onions are translucent.
  • Stir in sliced carrots and celery, cook for 5 minutes.
  • Add diced zucchini and broccoli florets, stirring occasionally.
  • Pour in vegetable broth and diced tomatoes, bringing to a simmer.
  • Add dried thyme, dried basil, salt, and black pepper.
  • Simmer the soup for 15-20 minutes until all vegetables are tender.
  • Stir in spinach leaves and cook for 2 more minutes.
  • Remove from heat and let the soup rest for 5 minutes before serving.

Notes

For added flavor, consider adding a splash of lemon juice or a sprinkle of Parmesan cheese before serving. Feel free to adjust the seasoning to your taste, and remember that the longer the soup simmers, the more the flavors will develop. You can also add other low-carb vegetables like bell peppers or cauliflower for variety.
Tried this recipe?Let us know how it was!