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.
How to Make It
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.
Ingredients
- 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