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perfect bowl of veggie soup with a white and blue napkin
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5 from 1 vote

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: 98kcal
Author: Briana


Dry seasoning blend (add these seasonings to taste, ours has a bit of a kick as usual):

  • 1 tsp red pepper flakes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp smoked Paprika
  • 1 tsp dried basil
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

For the rest of the soup:

  • 3 tbsp olive oil
  • 1/2 large onion, diced
  • 1 medium leek, thinly sliced (light green and white parts only, dark green tops discarded)
  • 1 large carrot, peeled and cut into rounds
  • 1 medium bell pepper, diced
  • 2 whole jalapeños, diced
  • 6 cloves garlic, minced
  • 1 head cabbage, chopped (small)
  • 8 oz baby bella mushrooms, thinly sliced
  • 1 medium zucchini, cut into half moons
  • 4 cups vegetable broth
  • 2 whole lemons, juiced
  • 14 oz crushed tomatoes
  • 3 whole bay leaves
  • fresh rosemary and thyme, to taste
  • 1 tbsp kosher salt, added gradually and to taste
  • 8 oz fresh spinach
  • 1 cup fresh cilantro, chopped
  • 1 cup fresh parsley, chopped
  • 1/2 cup green onions, sliced into rounds


  • In a large dutch oven or stock pot over medium heat, add your olive oil and then sauté your leeks, onions, carrots, jalapeños and green 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, bay leaves, and fresh herbs if using. Cook stirring frequently until vegetables are cooked to your liking.
  • Once your veggies are nice and soft, 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.


Store in the fridge for up to 7 days, or in the freezer for up to 3 months.


Calories: 98kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 983mg | Potassium: 593mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4276IU | Vitamin C: 62mg | Calcium: 98mg | Iron: 2mg