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low carb vegetable soup
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5 from 3 votes

Low Carb Vegetable Soup

This Low Carb Vegetable Soup is absolutely packed with flavor and nutrients. Never again will you dread eating a bowl full of vegetables. In fact, you'll crave this super comforting plant based soup, so make a big batch of this to use all of your fridge veggies, and eat it all week!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish, Soup
Cuisine: American
Keyword: gluten free, keto, low carb, vegan, vegetables, vegetarian
Servings: 12 servings
Calories: 107kcal
Author: Briana


  • 3 tablespoons olive oil
  • 1 medium leek, thinly sliced (light green and white parts only, dark green tops discarded)
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 1 large carrot, peeled and cut into rounds
  • 1 medium bell pepper, diced
  • 2 whole jalapeños, diced (seeds removed if you prefer less spice)
  • 1 tablespoon kosher salt (to taste)
  • 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 head cabbage, chopped (small)
  • 16 ounces mushrooms, thinly sliced
  • 1 medium zucchini, cut into half moons
  • 4 cups vegetable broth
  • 4 tablespoons lemon juice (juice of 2 lemons)
  • 28 ounces crushed tomatoes
  • 3 whole bay leaves
  • 8 ounces fresh spinach
  • 1 bunch fresh cilantro, chopped and divided (about 2 cups)
  • 1 bunch fresh parsley, chopped and divided (about 2 cups)
  • 5 whole green onions, sliced into rounds and divided (about half a cup)


  • In a large dutch oven or stock pot over medium heat, add your olive oil and then sauté your leeks, onions, carrots, celery, jalapeños, and bell peppers with a good pinch of salt until softened. This should take around 7-10 minutes. Once softened, add in garlic and dried seasonings and cook until garlic is fragrant - about 30 seconds.
  • Add in cabbage, zucchini, and mushrooms with a big pinch of salt until the vegetables soften slightly, about 2-3 minutes.
  • Now, add in your vegetable broth, crushed tomatoes, lemon juice, and bay leaves. Bring to a boil, then reduce to a simmer and cover for 15-20 minutes, until vegetables are cooked to your liking.
  • Once your veggies are nice and soft, remove bay leaves and discard them. Stir in some cilantro, parsley, green onions, and fresh spinach to wilt. This should only take a few minutes. Taste, adjust seasonings and dig in, and top with more fresh green onions, cilantro, and parsley to taste. Serve and enjoy!
  • Store in the fridge in an airtight container for up to 6 days. Freeze for up to 3 months.


  • All seasonings are to taste. Add slowly and to suit your preference. This soup is seasoned to be quite spicy (which is generally our personal preference) so please keep this in mind! 
  • All vegetables are interchangeable to suit your personal preference. Add more of what you like and less of what you don't like. Please note that for the exact amounts added, there are 12 net carbs per serving.  We'd like to add that the serving sizes are VERY large, so you can easily turn this into 20 servings! 
  • Other ideas for low carb vegetables to add are: various peppers, cauliflower, broccoli, turnips, eggplant, pumpkin or kabocha squash, green beans, and butternut squash (in small amounts), kale, and more.


Sodium: 1030mg | Calcium: 108mg | Vitamin C: 67mg | Vitamin A: 4307IU | Sugar: 8g | Fiber: 5g | Potassium: 621mg | Calories: 107kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 4g | Protein: 4g | Carbohydrates: 17g | Iron: 3mg