Keto Zucchini Soup
The creamy keto zucchini soup is such a “yummy” vegetable soup that keto eaters should add to their diet.
Using vegetable broth as a substitute for chicken broth, this soup is perfect for light meals of vegetarians, vegans and even paleo eaters. Wanna get the recipe? Here we go!
Keto Zucchini Soup
Course: Appetizers, Soups, SidesCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
108
kcalThe creamy keto zucchini soup is such a “yummy” vegetable soup that keto eaters should add to their diet.
Ingredients
2 tbsp (30 ml) of coconut oil
1 medium onion (110 g), peeled and chopped
3 zucchinis (360 g), cut into chunks
2 cups (480 ml) of chicken broth
1 tbsp (8 g) of nutritional yeast
Dash of freshly ground black pepper
1 tbsp (15 ml) of coconut cream, for garnish
1 tbsp parsley, chopped, for garnish
Directions
- Melt the coconut oil in a large pan over medium heat. Add onions and cook until soft and fragrant.
- Add zucchini and broth and reduce the heat to simmer. Partially cover with a lid and cook until the zucchini is thoroughly cooked.
- Stir in the nutritional yeast and remove the pan from the heat.
- Pour the soup into a food processor and blend until smooth and creamy.
- Season with freshly ground black pepper and garnish with a decorative drizzle of coconut cream and chopped parsley. Serve.