Hearty Keto Soup
A creamy, comforting soup packed with wholesome vegetables, perfect for keto enthusiasts and busy weeknights.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 2 cups cauliflower, chopped Can substitute with broccoli.
- 1 cup zucchini, chopped
- 6 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt to taste
- 1 teaspoon pepper to taste
- 1 cup heavy cream Can substitute with coconut cream or full-fat coconut milk.
- 1 cup cooked shredded chicken Optional.
- Fresh parsley for garnish
Instructions
Cooking Steps
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing until soft and fragrant.
- Toss in the chopped cauliflower and zucchini, stirring occasionally for about three minutes.
- Pour in chicken or vegetable broth and sprinkle with dried thyme. Bring the mixture to a boil.
- Lower the heat and let it simmer for 15-20 minutes until the vegetables are tender.
- Using an immersion blender, blend the soup until smooth. You can also blend it in batches if you don’t have an immersion blender.
- Stir in the heavy cream and shredded chicken if you’re using it. Season with salt and pepper to taste.
- Let it simmer for an additional five minutes before serving.
- Serve hot, garnished with fresh parsley.
Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat to 165°F.
Per serving: 6g net carbs, 11g protein, 20g fat, 248 calories. Calculated from the ingredient list.