Low Carb Vegetable Soup – Flavor-Packed & Nourishing

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Created on September 22nd, 2025 at 05:23 pm

🥣 Crave-Worthy Comfort Without the Carbs

This Low Carb Vegetable Soup is a vibrant, flavor-loaded bowl of goodness that transforms everyday veggies into a comforting, hearty meal. It’s not just another bland veggie soup—this one bursts with warming spices, fresh herbs, and satisfying texture. Whether you’re diving into a week of clean eating or looking for a cozy weeknight dinner, this plant-based soup is a powerful way to nourish your body without sacrificing taste. 🍲 Make a big batch and enjoy the feel-good flavors all week long—your fridge (and future self) will thank you!

🌟 Why You’ll Love This Recipe

You’ll fall in love with this soup because it’s simple, budget-friendly, and uses ingredients you probably already have on hand. With zero fuss and maximum flavor, it’s perfect for meal prep or feeding a crowd. Whether you’re following a low-carb, vegan, or keto-friendly lifestyle, this recipe fits right in. The spicy kick from jalapeños, combined with smoky paprika and fresh herbs, creates a bowl so satisfying, you’ll forget it’s 100% plant-based. Plus, it’s gluten-free, dairy-free, and packed with nutrients to keep you feeling energized and happy.

⏱️ Time Breakdown

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12

📝 Ingredients List

3 tablespoons olive oil
1 medium leek, thinly sliced (light green and white parts only)
1 medium yellow onion, diced
2 stalks celery, diced
1 large carrot, peeled and cut into rounds
1 medium bell pepper, diced
2 jalapeños, diced (remove seeds for less heat)
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon dried basil
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
1 tablespoon fresh rosemary (optional)
1 tablespoon fresh thyme (optional)
6 cloves garlic, minced
1 small head cabbage, chopped
16 oz mushrooms, thinly sliced
1 medium zucchini, cut into half moons
4 cups vegetable broth
4 tablespoons lemon juice (juice of 2 lemons)
28 oz crushed tomatoes
3 bay leaves
8 oz fresh spinach
1 bunch fresh cilantro, chopped (divided)
1 bunch fresh parsley, chopped (divided)
5 green onions, sliced (divided)

✨ Kitchen Tools You’ll Need

“This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.”

Large skillet or frying pan
Sharp knife
Cutting board
Measuring cups & spoons
Mixing bowls
Wooden spoon or spatula
Large stock pot or Dutch oven

👩‍🍳 Step-by-Step Instructions

Sauté the Base: In a large pot, heat olive oil over medium. Sauté leeks, onions, carrots, celery, jalapeños, and bell pepper until soft (7–10 minutes). 🧅🌶️
Add Garlic + Spices: Stir in minced garlic and all dried seasonings. Cook for about 30 seconds until fragrant.
Toss in Veggies: Add cabbage, zucchini, and mushrooms. Cook 2–3 minutes until slightly softened.
Simmer the Soup: Add broth, crushed tomatoes, lemon juice, and bay leaves. Bring to a boil, then reduce to a simmer and cover for 15–20 minutes. 🍅🥬
Finish with Fresh Herbs: Remove bay leaves. Stir in spinach, parsley, cilantro, and green onions. Let wilt for a few minutes.
Serve + Enjoy: Taste, adjust seasoning as desired, and garnish with more fresh herbs. Serve hot!

💡 Pro Tips

Storage: Keeps 6 days in the fridge or 3 months in the freezer.
Spice Control: Skip cayenne or remove jalapeño seeds for a milder flavor.
Meal Prep: Perfect for batch cooking—just freeze in individual containers!
Serving Idea: Pair with almond flour flatbread or enjoy as a starter for a veggie-loaded dinner.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bowl	107	4g	17g	4g	5g	8g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.