Keto Vibrant Green Soup

Creamy, nourishing, and packed with flavor, this Keto Vibrant Green Soup is a perfect blend of wholesome ingredients and bold, fresh herbs. Combining low-carb zucchini, broccoli, and spinach with the velvety richness of avocado and a hint of zesty lemon, this recipe creates a guilt-free bowl of comfort perfect for those on a ketogenic diet. Its vibrant green hue is not only visually stunning but also a testament to its nutrient density. With a smooth, creamy texture achieved by blending and a boost of freshness from parsley and basil, this soup delivers on taste and health. Quick and easy to prepare in just 30 minutes, it’s ideal for a nutritious weeknight meal or a make-ahead lunch. Serve it warm with a drizzle of olive oil or a sprinkle of fresh herbs for a deliciously satisfying dish that’s sure to impress.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Peel and mince the garlic cloves. Dice the onion and zucchini into small pieces.

Step 2

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.

Step 3

Add the diced zucchini and broccoli florets to the pot. Cook for 4-5 minutes, stirring occasionally, until slightly softened.

Step 4

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.

Step 5

Remove from heat and stir in the spinach, fresh parsley, and fresh basil. Let the residual heat wilt the spinach and soften the herbs.

Step 6

Using an immersion blender (or transferring the mixture to a countertop blender in batches), blend the soup until smooth and creamy.

Step 7

Stir in the unsweetened almond milk and return the soup to low heat. Season with sea salt and black pepper to taste.

Step 8

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.

Step 9

Taste and adjust seasoning if necessary. Serve warm and garnish with additional parsley or a drizzle of olive oil, if desired.

Nutrition Facts

Serving size	(1767.2g)

Amount per serving	% Daily Value*
Calories	764.1

Total Fat 54.8g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 6.4g
Cholesterol 0mg	0%
Sodium 4952.9mg	0%
Total Carbohydrate 59.9g	0%
Dietary Fiber 20.7g	0%
Total Sugars 24.2g
Protein 18.3g	0%

Vitamin D 87.8IU	0%
Calcium 735.1mg	0%
Iron 7.7mg	0%
Potassium 2411.3mg	0%

*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.

Source of Calories

Fat: 61.2%

Protein: 9.1%

Carbs: 29.7%