Keto Vegetable Soup (with cauliflower rice)
A cozy, keto, vegan veggie-packed soup with cauliflower rice, designed to warm your soul — and slap your cravings into submission.
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 2 celery stalks diced
- 1 carrot sliced
- 1 zucchini chopped
- 1 bell pepper diced
- 1 cup cauliflower rice
- 1 can 14.5 oz diced tomatoes
- 4 cups vegetable broth
- 1 tsp Italian seasoning
- ½ tsp turmeric for that glow
- ½ tsp salt
- ¼ tsp black pepper
- Juice of ½ lemon
- Fresh parsley optional, but makes you look fancy
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic. Sauté until your kitchen smells amazing, about 3 minutes.
- Add celery, carrot, zucchini, and bell pepper. Cook for 5 minutes, stirring occasionally.
- Toss in diced tomatoes, broth, cauliflower rice, Italian seasoning, turmeric, salt, and pepper.
- Bring to a boil like a boss.
- Reduce heat and let it simmer for 15 minutes.
- Add lemon juice and adjust seasoning if you’re feeling extra.
- Garnish with parsley and serve hot — like your attitude.
Notes
🔍 Nutritional Info (Per Serving)
- Calories: 120
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 3g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 45%
- Vitamin A: 30%
- Folate: 18%
- Iron: 12%
- Potassium: 10%
💁♀️ Notes & Tips
- Feeling wild? Add chopped kale for a leafy upgrade.
- Spice it up with red pepper flakes — go full drama.
- Use frozen veggies if you’re lazy or over life (we get it).
- Meal prep like a queen — this soup keeps fabulously for days.
- Craving creamy? Stir in unsweetened coconut milk for extra bougie vibes.