Low Carb Vegetable Cream Soup

Creamy, comforting, and loaded with nutritious vegetables, this Low Carb Vegetable Cream Soup is the perfect guilt-free indulgence for any meal. Featuring a hearty blend of cauliflower, zucchini, and broccoli simmered in a rich unsalted vegetable broth, this keto-friendly soup is pureed to velvety perfection for a luxurious texture without the carbs. A dash of heavy cream adds a luscious creaminess, while hints of garlic, nutmeg, and freshly chopped parsley elevate the flavor profile. Ready in just 45 minutes, this wholesome soup is ideal for cozy dinners or as an impressive starter. Whether you're following a low-carb diet or just craving a warming bowl of healthy goodness, this recipe is guaranteed to satisfy.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium head (about 600g) cauliflower
• 2 medium (about 300g total) zucchini
• 1 small head (about 300g) broccoli
• 2 stalks celery
• 3 cloves garlic
• 1 small (about 100g) yellow onion
• 2 tablespoons olive oil
• 4 cups unsalted vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon nutmeg (optional)
• 2 tablespoons, chopped fresh parsley (for garnish)

Directions

Step 1

Prepare the vegetables: Chop the cauliflower into small florets, slice the zucchini into thin rounds, cut the broccoli into small florets, dice the celery, mince the garlic, and finely chop the onion.

Step 2

Heat the olive oil in a large pot over medium heat. Add the onion, celery, and garlic. Sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent.

Step 3

Add the cauliflower, zucchini, and broccoli to the pot. Stir to combine the vegetables with the onion mixture, and cook for another 2 minutes.

Step 4

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, or until the vegetables are tender.

Step 5

Once the vegetables are soft, remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup to a countertop blender in batches and blend until creamy.

Step 6

Return the soup to the pot (if using a countertop blender) and stir in the heavy cream. Add salt, black pepper, and nutmeg (if using) to taste. Heat the soup over low heat for 2-3 minutes, stirring occasionally, to warm the cream through.

Step 7

Serve the soup hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(2871.7g)

Amount per serving	% Daily Value*
Calories	1644.3

Total Fat 112.9g	0%
Saturated Fat 53.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 240mg	0%
Sodium 9597.9mg	0%
Total Carbohydrate 117.1g	0%
Dietary Fiber 27.8g	0%
Total Sugars 66.7g
Protein 28.1g	0%

Vitamin D 0IU	0%
Calcium 471.2mg	0%
Iron 8.1mg	0%
Potassium 4587.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 7.0%

Carbs: 29.3%