Keto Hearty Vegetable Soup with Rustic Bread
Warm up with this Keto Hearty Vegetable Soup with Rustic Bread, a comforting, low-carb dish packed with wholesome ingredients and big on flavor. This delicious soup combines vibrant zucchini, nutrient-rich kale, and sweet tomatoes, all simmered in a fragrant broth enhanced with thyme and oregano. Paired with a golden, gluten-free almond and coconut flour bread, this recipe is perfect for keto enthusiasts looking for a satisfying meal. Ready in just over an hour, this hearty combo offers a nourishing and cozy option for dinner, complete with a touch of freshly grated Parmesan for an irresistible finish. Whether you're on a ketogenic journey or simply craving something wholesome, this recipe will exceed your expectations.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 Medium onion, chopped
- 3 Celery stalks, chopped
- 2 Medium zucchini, diced
- 3 Large tomatoes, diced
- 6 cups Vegetable broth
- 4 cups Kale leaves, chopped
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated
- 1.5 cups Almond flour
- 0.5 cup Coconut flour
- 1 teaspoon Baking powder
- 4 Eggs
- 0.5 cup Butter, melted
- 1 tablespoon Psyllium husk powder
- 1 tablespoon Apple cider vinegar
Instructions
Heat olive oil in a large pot over medium heat.
Add minced garlic and chopped onion, and sauté until onion is translucent, about 5 minutes.
Stir in celery, zucchini, and tomatoes, and cook for another 5 minutes.
Pour in the vegetable broth and bring to a boil.
Reduce heat to low, add kale, thyme, oregano, salt, and pepper, and simmer for 20 minutes.
Meanwhile, preheat your oven to 375°F (190°C) for the bread.
In a large mixing bowl, combine almond flour, coconut flour, and baking powder.
In another bowl, whisk together eggs, melted butter, psyllium husk powder, and apple cider vinegar.
Mix the wet ingredients into the dry ingredients until a dough forms.
Shape the dough into a small loaf, place on a baking sheet lined with parchment paper, and bake for 25-30 minutes or until golden brown.
Once the soup is ready, taste and adjust seasoning if necessary.
Serve the soup hot, sprinkled with parmesan cheese, alongside slices of the rustic bread.
Nutrition Facts
Calories |
3642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.1 g | 326% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 1042 mg | 347% | |
| Sodium | 7650 mg | 333% | |
| Total Carbohydrate | 256.2 g | 93% | |
| Dietary Fiber | 89.8 g | 321% | |
| Total Sugars | 68.6 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1919 mg | 148% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 8270 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
