Keto Veggie Soup (Low Carb & Nourishing)

Ingredients:

• 2 tbsp olive oil or butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 zucchini, chopped
• 1 cup cauliflower florets
• 1 cup spinach or kale
• 1/2 cup chopped bell peppers (green or red)
• 1 small tomato, chopped (optional – for slight tang)
• 4 cups vegetable broth (or chicken broth for extra flavor)
• Salt & pepper to taste
• 1/2 tsp paprika
• 1/2 tsp Italian seasoning or mixed herbs
• Fresh parsley or coriander for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion and garlic until soft and fragrant.
3. Add zucchini, cauliflower, bell peppers, and tomato. Cook for 5–7 mins.
4. Pour in the broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until veggies are tender.
5. Add spinach/kale in the last 5 mins. Season with salt, pepper, paprika, and herbs.
6. Optional: Blend half the soup for a creamy texture, or leave it chunky.
7. Garnish with fresh parsley and serve hot!

Tips:

• Add shredded chicken or tofu for extra protein.
• Top with grated cheese or a dollop of cream for richness.
• Store leftovers in the fridge for up to 3 days.