Low Carb Low Calorie Keto Vegetable Soup Recipes

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LOW CARB LOW CALORIE KETO VEGETABLE SOUP



Low Carb Low Calorie Keto Vegetable Soup image

If you want to try the best ever and super easy vegetable soup recipe, I recommend this. You can make this Low Carb Low-Calorie Keto Vegetable Soup within 30-35 minutes.

Provided by Abhijit Dey

Categories     Soup     Vegetarian

Time 35m

Number Of Ingredients 12

2 tbsp Olive Oil
2 nos. Bay Leaf
1 tbsp Black pepper
1 nos. Onion (large (diced))
4 cloves Garlic (minced)
1 nos. Capsicum (large (diced))
1 nos. Cauliflower (cut into 1 inch florets)
2 cup French Beans (cut into 1 inch pieces)
500 grams Tomato (diced)
8 cups Vegetable Broth
1 tbsp Italian Seasoning
Salt (as per taste)

Steps:

  • Take a large saucepan and heat with 2 tbsp of Olive oil.
  • When the oil is heated enough, add bay leaves and black peppercorns and temper for a few seconds.
  • Then add diced onion along with minced garlic.
  • You can also add diced capsicum or bell pepper at this time. Saute for about 8-10 minutes until the onions become golden brown. Also, you can get a nice fragrant at this time.
  • Now add the rest of the vegetables like green beans, cauliflower, and diced tomatoes.
  • Add the required amount of salt at this time and saute for 2-3 minutes.
  • Add the vegetable broth and Italian seasoning into the saucepan and give a little mix.
  • Cover with a lid and wait for the soup to bring a boil. After a boil, reduce the heat to medium-low and cook it for about 15-20 minutes until all the vegetables are soft.
  • You can give some gentle stir occasionally.
  • Lastly, take a spoon and taste it; if you think it needs a little bit of salt, go ahead to add. Also, you can add 1 tsp of sugar to balance the taste of this soup, but it's optional.
  • Serve hot.

LOW-CARB CHICKEN-VEGETABLE SOUP



Low-Carb Chicken-Vegetable Soup image

I wanted to make a simple chicken soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.

Provided by Vanessa Punnett Lucas

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

6 cups water
2 cups chicken stock
4 medium celery stalks, sliced
3 medium carrots, sliced
½ cup chopped yellow onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon ground thyme
½ teaspoon paprika
salt and ground black pepper to taste
1 bay leaf
1 pound chopped cooked chicken
4 cups sliced yellow squash

Steps:

  • Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes.
  • Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 9.5 g, Cholesterol 57 mg, Fat 6.2 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 1.7 g, Sodium 350.2 mg, Sugar 2.7 g

KETO LOW CARB VEGETABLE SOUP RECIPE



Keto Low Carb Vegetable Soup Recipe image

A soup that's rich and low carb is possible with this keto vegetable soup recipe. This is a dish brimming with deliciously healthy ingredients.

Provided by Suzanne

Categories     Soup

Time 35m

Yield 12

Number Of Ingredients 12

2 tbsp. olive oil
1 (diced) large onion
2 (diced, the same size as onions) large bell peppers
4 (minced) garlic cloves
1 (cut into 1-inch florets) medium cauliflower head
2 cup (trimmed, cut into 1-inch pieces_ green beans
14 1⁄2 fl oz diced, (2 cans) tomatoes
8 cup (or vegetable broth for vegetarian/vegan) chicken broth
1 tbsp italian seasoning
2 (optional) dried bay leaves
(optional, to taste) sea salt
(optional, to taste) black pepper

Steps:

  • Heat olive oil in a pot or dutch oven over medium heat.
  • Add the onions and bell peppers. Saute for 7 to 10 minutes, until onions are translucent and browned.
  • Add the minced garlic. Saute for about a minute, until fragrant.
  • Add the cauliflower, green beans, diced tomatoes, broth, and Italian seasoning. Adjust sea salt and black pepper to taste. Add the bay leaves, if using.
  • Bring the soup to a boil. Cover, reduce heat to medium low, and cook for about 10 to 20 minutes, until veggies are soft.

Nutrition Facts : Calories 53.00kcal, Carbohydrate 6.00g, Fat 3.00g, Fiber 2.00g, Protein 2.00g, SaturatedFat 1.00g, ServingSize 12.00 people, Sodium 578.00mg, Sugar 3.00g, UnsaturatedFat 2.00g

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