Keto Vibrant Green Soup
Elevate your keto meal plan with this Keto Vibrant Green Soup, a powerhouse of nutrients and flavor in a single bowl. Bursting with fresh, verdant ingredients like spinach, zucchini, broccoli, and aromatic herbs, this creamy soup is blended to silky perfection with avocado and a splash of unsweetened almond milk. Seasoned with garlic, lemon juice, and a touch of sea salt, every spoonful delivers satisfying richness without compromising on wholesome, low-carb goodness. Ready in just 30 minutes, this recipe is a go-to for busy weeknights or leisurely lunches, offering four hearty servings that are as nourishing as they are flavorful. Keto-friendly, gluten-free, and dairy-free, this vibrant green soup is perfect for those embracing healthy eating without sacrificing indulgence.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 small yellow onion
- 1 medium zucchini
- 2 cups broccoli florets
- 4 cups spinach
- 1 cup unsweetened almond milk
- 3 cups vegetable broth (low sodium)
- 0.5 cup fresh parsley
- 0.5 cup fresh basil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 medium avocado
- 2 tablespoons lemon juice
Instructions
Peel and mince the garlic cloves. Dice the onion and zucchini into small pieces.
Heat the olive oil in a large pot over medium heat. Add the minced garlic and diced onion. Sauté for 3-4 minutes until the onion is translucent and fragrant.
Add the diced zucchini and broccoli florets to the pot. Cook for 4-5 minutes, stirring occasionally, until slightly softened.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes until the vegetables are tender.
Remove from heat and stir in the spinach, fresh parsley, and fresh basil. Let the residual heat wilt the spinach and soften the herbs.
Using an immersion blender (or transferring the mixture to a countertop blender in batches), blend the soup until smooth and creamy.
Stir in the unsweetened almond milk and return the soup to low heat. Season with sea salt and black pepper to taste.
Halve the avocado, remove the pit, and scoop the flesh into the soup. Add the lemon juice and blend again until silky and well incorporated.
Taste and adjust seasoning if necessary. Serve warm and garnish with additional parsley or a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4953 mg | 215% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 24.2 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 735 mg | 57% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2411 mg | 51% | |
*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.
