Low Carb Soup

Low Carb Soup is a warm, satisfying bowl of comfort that’s packed with flavor while keeping the carbs low. It’s full of nutrient-dense vegetables, hearty protein, and rich broth—perfect for keeping energy steady and cravings at bay. I love how it fits into my low-carb lifestyle without sacrificing taste or comfort.

Why You’ll Love This Recipe

I love this soup because it’s simple to make, endlessly customizable, and incredibly filling without relying on pasta, rice, or starchy vegetables. It’s the kind of recipe I reach for when I want a quick, healthy meal that leaves me feeling satisfied. It works well for lunch, dinner, or even a light meal prep option throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Onion, chopped

• Garlic, minced

• Celery, sliced

• Zucchini, chopped

• Cauliflower florets

• Green beans, chopped

• Spinach or kale

• Ground beef, ground turkey, or shredded chicken (optional)

• Low-sodium chicken or vegetable broth

• Dried Italian seasoning

• Paprika

• Salt and black pepper

• Optional: red pepper flakes, lemon juice, or fresh herbs for garnish

Directions

1. I heat olive oil in a large soup pot over medium heat. I sauté the onion, garlic, and celery until soft and fragrant.

2. I stir in the cauliflower, zucchini, green beans, and any other low-carb veggies I like. I season with salt, pepper, Italian seasoning, and paprika.

3. I pour in the broth and bring everything to a simmer.

4. If I’m using ground meat, I brown it in a separate skillet and add it to the soup. If using pre-cooked shredded chicken, I stir it in now.

5. I simmer the soup for about 20–25 minutes, until the vegetables are tender.

6. I stir in spinach or kale at the end and let it wilt for 2–3 minutes.

7. I taste and adjust seasoning, then serve hot with a squeeze of lemon or sprinkle of fresh herbs if I like.

Servings and timing

This recipe serves 6 and takes about 40 minutes total—15 minutes of prep and 25 minutes of cooking.

Variations

• I add mushrooms or cabbage for more bulk and texture.

• Coconut milk and curry powder give it a creamy, Thai-inspired twist.

• I use Italian sausage instead of ground beef for added flavor and spice.

• I make it vegetarian by skipping the meat and using extra veggies or tofu.

• A spoonful of pesto stirred in before serving adds richness and depth.

storage/reheating

I store this soup in the fridge in an airtight container for up to 4 days. It reheats well in the microwave or on the stovetop. It also freezes beautifully—perfect for stocking up on healthy meals. I just cool it completely, freeze in individual portions, and thaw overnight before reheating.

FAQs

What vegetables are best for low-carb soup?

I stick to non-starchy veggies like zucchini, cauliflower, spinach, kale, cabbage, mushrooms, and green beans.

Can I add cream or cheese?

Yes, I stir in a splash of heavy cream or top with shredded cheese for a richer, keto-friendly version.

Is this soup good for meal prep?

Absolutely. It stores well, freezes well, and the flavor improves after a day or two in the fridge.

How can I add more protein?

I include ground beef, shredded chicken, sausage, or even a scoop of collagen powder for a protein boost.

Can I use frozen vegetables?

Yes, frozen low-carb vegetables like cauliflower rice, green beans, or spinach work great and save time.

Conclusion

Low Carb Soup is the perfect blend of comfort and nutrition. I love how versatile and satisfying it is while keeping carbs in check. Whether I need a quick weeknight dinner, a healthy lunch, or something to warm me up on a chilly day, this soup always delivers the flavor and balance I’m looking for.

Low Carb Soup

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Healthy

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Description

Low Carb Soup is a hearty, comforting dish packed with low-carb vegetables, protein, and savory broth. Perfect for a low-carb lifestyle, it’s filling, flavorful, and easy to customize for any taste or dietary need.

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Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 celery stalks, sliced
• 1 zucchini, chopped
• 1 1/2 cups cauliflower florets
• 1 cup green beans, chopped
• 2 cups spinach or kale
• 1 lb ground beef, turkey, or 2 cups shredded chicken (optional)
• 6 cups low-sodium chicken or vegetable broth
• 1 tsp dried Italian seasoning
• 1/2 tsp paprika
• Salt and black pepper, to taste
• Optional: red pepper flakes, lemon juice, fresh herbs for garnish

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Instructions

1. In a large soup pot, heat olive oil over medium heat. Sauté onion, garlic, and celery until soft and fragrant, about 5 minutes.
2. Add zucchini, cauliflower, green beans, Italian seasoning, paprika, salt, and pepper. Stir to coat.
3. Pour in broth and bring to a simmer.
4. If using ground meat, brown it in a separate skillet and add it to the soup. If using cooked shredded chicken, stir it in now.
5. Simmer for 20–25 minutes until vegetables are tender.
6. Stir in spinach or kale and cook until wilted, about 2–3 minutes.
7. Adjust seasoning to taste. Serve hot with lemon juice or herbs if desired.

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Notes

• Add mushrooms or cabbage for more bulk.
• Stir in coconut milk and curry powder for a creamy Thai-inspired version.
• Use Italian sausage for added flavor and spice.
• Skip meat and add tofu for a vegetarian option.
• Swirl in pesto for depth and richness before serving.

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Nutrition

• Serving Size: 1 bowl
• Calories: 210
• Sugar: 4g
• Sodium: 480mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 17g
• Cholesterol: 45mg