Keto Spaghetti Vegetable Soup

Yield 6 Bowls




Step #1:  Preheat oven to 350 and bake spaghetti squash for 45 minutes or until you can easily stick a fork in it.

Step #2:  While oven is healing, get a large pot and on low heat, sauté olive or coconut oil and onion until onions are translucent.

Step #3:  Add chopped peppers and kale and stir for 5-7 minutes until vegetables have softened.

Step #4:  Add vegetable broth and turn heat to med-high.

Step #5:  Bring soup to near boil and simmer for 1 hour.  After 30 minutes, add the sprig of rosemary and stir.  Serve hot!

It seems like there was a lot of broth put into the recipe, but when you boil it down, much of it evaporates and leaves and the essence is concentrated into the soup.


***The nutrition info for this recipe is based on the linked ingredients above**  

**Nutritional info does not include optional ingredients.

Courses Side Dish

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 200

% Daily Value

Total Fat 10 g


Total Carbohydrates 24 g


Dietary Fiber 13 g


Sugars 3 g

Protein 2 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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