Best Slow Cooker Keto Vegetable Soup

Following a vegan Keto diet doesn’t mean that you’ll be missing out on big flavors. Getting creative with your vegetables and flavor combinations can make a huge difference in taste. This Keto soup slow cooker recipe is colorful, toasty, umami, and delicious. It is proof that you can prepare easy Keto recipes that are also healthy and hearty.

Can you add more vegetables?

Of course, the more variety you add, the healthier your Keto diet is. Some great low-carb vegetable options include broccoli, brussel sprouts, and mushrooms. You can also add more aromatics and herbs to enrich this soup’s flavors.

Is this recipe budget-friendly?

This soup is one of the most affordable Keto lunch recipes. Since this recipe is versatile, you can use seasonal vegetables because they are the cheapest.

How can you increase the protein in this Keto soup?

If you want to boost the protein but keep this recipe vegan, you can add protein-rich vegetables like mushrooms or soy products like tofu or soy granules. If you don’t mind meat, add shredded chicken, cooked ground beef, or cooked shrimp.

Can you make this soup without a slow cooker?

Absolutely! Keto slow cooker recipes are ideal for busy people. This recipe needs 10 minutes of active prepping and cooking, and then you just let the slow cooker do its thing. While the vegetables are cooking, you can run errands, finish some home chores, or create more meals for your Keto meal prep. If you don’t own a slow cooker, you can use an instant pot or cook it in a Dutch oven or a heavy pot on low for 1-2 hours.

Net Carbs

5.3 g
Fiber

1.7 g
Total Carbs

7.2 g
Protein

2.4 g
Fats

8.1 g

106 cals

Quantity

Serving Size

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Olive oil

2 tbsp
Onion

0.25 small
Celery

1 medium - stalk - 7 1/2" to 8" long
Sesame seeds

1 tbsp
Garlic

2 clove
Cauliflower, raw

0.33 small - head - 4" diameter
Red pepper

0.5 small
Zucchini

0.5 medium
Tomato

0.5 small - 2 2/5" diameter
Vegetable broth, bouillon or consomme

4 cup
Soy sauce, low sodium

1 tbsp
Lemon juice

1 tbsp
Fresh thyme

2 Sprig
Salt

0.5 tsp
Crushed Red Pepper Flakes

0.5 tsp
Parsley

0.25 cup

Step 1

Finely dice the onion and celery. Mince the garlic. Add the olive oil to a pan and place it over medium heat.
Step 2

Add the onion, celery, and sesame seeds to the pan and sauté for 2-3 minutes. Add the minced garlic and cook for 1 minute or until fragrant. Take the pan off the heat, and transfer the vegetables to the slow cooker.
Step 3

Cut the cauliflower into small florets. Cut the bell pepper, zucchini, and tomato into 1 cm cubes. Add them to the slow cooker. Add the veggie stock, soy sauce, lemon juice, bay leaf, thyme, salt, and crushed red pepper.
Step 4

Mix the soup ingredients. Put the lid on the pot and cook for 3 hours on high or 6 hours on low. The soup is ready when all the vegetables are tender.
Step 5

Taste the soup and adjust seasoning if needed. Finely chop the parsley and mix it in. Ladle the soup into 4 bowls and serve immediately.