Vegan Vegetable Soup

About

This simple vegetable soup is deliciously smooth, packed with flavor and free from dairy. This easy Keto soup is simple to prepare and quick to cook before being blended until smooth. This is a great low carb soup option for those following a vegan or Paleo diet. Perfect served as a warming lunch or light dinner option with your preferred Keto sides.

How to Make Keto Vegetable Soup

Our creamy vegetable soup is prepared with a base of low carb vegetables and the addition of heart-healthy olive oil to provide a helping of Keto friendly fats. Once blended, the cauliflower provides a velvety smooth and creamy consistency to the soup without the need to add any dairy products. This simple soup can be blended by hand with a stick blender or transferred to the jug of a free-standing blender to mix.

Serving Suggestions

Keto soup is a great go-to option when you are short on time and looking for fuss-free meals. It is also an excellent option for batch cooking and meal prep to provide multiple meals throughout the week. We love our Keto vegan soup served with sliced or toasted low carb bread for dipping. To add an extra boost of fats to your meal, try drizzling the soup with an additional spoonful of olive oil or top with a sprinkling of seeds to serve.

Ingredients

4 cup vegetable broth, bouillon or consomme
2 medium – stalk – 7 1/2" to 8" long celery stalks
2 cup cauliflower florets by flavorite
2 tablespoon olive oil
1 clove garlic
1 cup cabbage
½ medium – 2 1/2" diameter onion

Instructions

Heat the olive oil in a large saucepan or Dutch oven over a low/medium heat. While the oil is heating, thinly slice the onion and garlic and roughly chop the celery. Add the onion, celery and garlic to the saucepan. Sweat the vegetables gently for 3-4 minutes until softened and fragrant.
While the vegetables soften, roughly chop the cabbage. Add the chopped cabbage and cauliflower florets to the saucepan/Dutch oven. Stir everything together well to combine. Cook gently for 2-3 minutes more just to soften the cabbage and cauliflower a little.
Add the vegetable stock to the saucepan. Stir to combine and bring up to a gentle boil. Reduce the soup to a simmer and continue to cook for a further 7-8 minutes, until the vegetables have softened. You may wish to add a little salt or pepper to the soup. This will depend on the level of seasoning already in your stock.
Remove the saucepan from the heat. Carefully use a handheld stick blender to process the soup until completely smooth. Alternatively, let the soup cool a little then transfer to a free-standing blender to process. Do not put boiling hot soup directly into a free-standing blender. Serve the soup hot. If you would like to add a further boost of fats, drizzle with extra virgin olive oil. Be sure to adjust your macros to account for these changes.