Tasty Low-Carb Vegetable Soup
If you’re craving a cozy bowl that fits your low-carb goals but still tastes luxurious, this Easy low carb vegetable soup is a perfect pick. The creamy coconut milk brings indulgence without the heaviness, while Thai red curry paste adds depth and warmth.
It’s the kind of soup I reach for during busy days or when I want something soothing after a workout. The recipe is naturally dairy-free if you choose light coconut milk, and you can amp it up with chicken or tofu for a high-protein low-carb vegetable soup option.
Whether you’re counting carbs for weight loss or simply chasing comfort in a bowl, this soup proves that healthy can also be deeply satisfying.
Why you’ll love this recipe
- Nutrient-dense and weight-friendly: This Easy low carb vegetable soup leverages fiber-rich vegetables like cauliflower, zucchini, and green beans, which support fullness and steady energy. The coconut milk adds healthy fats that help you feel satisfied without spiking blood sugar, making it a smart choice for weight loss goals while preserving flavor.
- Protein-boosting options: If you want a High protein low carb vegetable soup, you can add chicken, tofu, or shrimp to increase protein content without sacrificing the carb-conscious approach.
- Flavor-forward and comforting: The Thai red curry paste delivers warmth and depth, while lime juice and cilantro brighten the finish for a balanced, crave-worthy taste. It tastes like a hug in a bowl, perfect for cozy weeknights or nourishing weekend lunches.
- Gluten-free, dairy-free-friendly: Use full-fat coconut milk for creaminess or lighter coconut milk to reduce fat. This recipe remains naturally gluten-free and easily adaptable for dairy-free eaters.
- Quick and versatile: Ready in about 20 minutes, it’s a reliable option that scales up for meal prep. It’s one of those soups you’ll reach for again and again when you want something comforting that also supports your nutrition goals.
Ingredients (serves 8)
- 2 tablespoons canola oil
- 1 (5 ounce) package sliced fresh shiitake mushrooms
- 1/2 cup chopped scallions, plus more for garnish
- 2 tablespoons Thai red curry paste, plus more to taste
- 1½ tablespoons grated fresh ginger
- 4 cloves garlic, minced
- 8 cups reduced-sodium vegetable broth
- 3 cups cauliflower florets (3/4-inch)
- 1 large zucchini, sliced into 1/4-inch-thick half-moons
- 1 cup frozen cut green beans
- 1 (14-ounce) can coconut milk, well shaken
- 2 cups baby spinach
- 3 tablespoons lime juice
- Torn fresh cilantro leaves for garnish
- Sriracha for serving
Timing
- Prep time: 15 minutes
- Cook time: 6 minutes
- Inactive time: 0 minutes
- Total time: 21 minutes
Step-by-Step Instructions
Step 1
Heat oil in a large saucepan over medium-high heat. Add mushrooms; cook, stirring often, until starting to soften, about 2 minutes. Add scallions, curry paste, ginger and garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth; bring to a boil over medium-high heat.
Step 2
Add cauliflower to the pot; return to a boil over medium-high heat. Reduce heat to medium; simmer, undisturbed, for 5 minutes. Add zucchini and green beans; return to a simmer over medium heat. Simmer, undisturbed, until all the vegetables are tender, about 5 minutes. Remove from heat; stir in coconut milk, spinach, and, if desired, additional curry paste. Stir the mixture until the spinach wilts, about 1 minute.
Step 3
Stir lime juice into the soup. Garnish with cilantro and additional scallions and serve with Sriracha, if desired.
Nutritional Information
- Calories: 190 per serving
- Total fat: 14 g
- Saturated fat: 10 g
- Carbohydrates: 14 g
- Dietary fiber: 4 g
- Sugars: 5 g
- Protein: 5 g
- Sodium: 244 mg
Healthier Alternatives for the Recipe
- Dairy-free: Use light or full-fat coconut milk; omit any dairy additions.
- Higher protein: Add shredded chicken, tofu, or edamame to boost protein content.
- Spice level: Increase Thai red curry paste or add a pinch of red pepper flakes for more heat.
- Gluten-free: This recipe is naturally gluten-free.
Serving Suggestions
- Ladle into bowls and top with extra cilantro and a squeeze of lime for a fresh finish.
- Pair with a side of greens or a small portion of cauliflower rice for a heartier meal.
Common Mistakes to Avoid
- Overcooking the vegetables: Keep them tender-crisp to retain texture and color.
- Skipping seasoning: Taste and adjust lime, salt, and curry paste to balance brightness and heat.
- Not stirring in spinach at the end: That final stir ensures the greens wilt perfectly and keep their vibrant color.
Storing Tips for the Recipe
This soup keeps well in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring often to prevent coconut milk from separating. For longer storage, freeze in portions and rewarm slowly to preserve creaminess.
Conclusion
This low-carb vegetable soup with coconut milk is a cozy, nutritious option that proves you can have a hearty, flavorful soup without the carbs. The Thai-inspired heat, silky coconut base, and bright finishing notes make it a satisfying choice for weight loss goals and everyday meals alike. It’s a versatile staple you’ll reach for again and again.
FAQ’s
What soup is lowest in carbs?
A vegetable-forward soup like this Easy low carb vegetable soup tends to be low in carbs, especially when using cauliflower, zucchini, and green beans with coconut milk.
Can you eat vegetable soup on a keto diet?
Yes. Choose full-fat coconut milk, lean proteins, and watch portion sizes to stay within keto macros.
Does vegetable soup have a lot of carbs?
Carb counts vary by ingredients; this recipe keeps carbs moderate by relying on non-starchy vegetables and coconut milk.
Is vegetable soup good for you if you’re trying to lose weight?
Yes. It’s nutrient-dense, high in fiber from vegetables, and can be filling when paired with lean protein.
