Description
A hearty and nutritious vegetable soup that fits perfectly into a keto diet.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup green beans, chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 cup spinach, fresh
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until vegetables are softened.
- Stir in garlic, zucchini, bell pepper, and green beans; cook for another 5 minutes.
- Pour in vegetable broth and add thyme, salt, black pepper, and red pepper flakes.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add spinach and cook until wilted, about 2 minutes.
- Serve warm and enjoy!
Notes
- Feel free to add or replace vegetables based on personal preference.
- This soup can be stored in the refrigerator for up to 3 days.
- For a creamier consistency, blend part of the soup before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg