A Refreshing and Healthy Keto Soup

When it comes to keto-friendly soups, this Keto Spinach and Zucchini Soup stands out as a light yet nourishing option. Packed with fresh vegetables and blended to a creamy consistency, this soup is a delicious way to enjoy a bowl of greens. It’s quick to make, rich in flavor, and perfect for those keeping their carb count low.

Why Spinach and Zucchini?

Spinach and zucchini are a powerhouse duo in the world of low-carb vegetables. Spinach is packed with vitamins like A and C, while zucchini provides a subtle sweetness and a boost of fiber. Together, they create a beautifully balanced soup that’s both nutrient-dense and satisfying.

Creamy Without the Guilt

This soup gets its creamy texture from heavy cream, though you can easily substitute with coconut cream for a dairy-free alternative. The result is a silky, comforting soup that feels indulgent while still being light and healthy. A hint of nutmeg enhances the earthy flavors, adding warmth and depth.

Easy and Customizable

This recipe is as simple as it gets. With just a few ingredients and minimal cooking time, it’s perfect for busy weeknights. Plus, it’s incredibly versatile—you can add herbs like basil or parsley for extra freshness or top it with cheese or crispy bacon for a little indulgence.

Meal Prep Made Easy

This Keto Spinach and Zucchini Soup is also a fantastic option for meal prep. Store it in the fridge for quick lunches or freeze portions for a healthy meal on demand. Its vibrant flavor and color remain intact even after reheating.

Conclusion

Whether you’re looking for a quick keto lunch or a light dinner, this Keto Spinach and Zucchini Soup is a recipe you’ll keep coming back to. Its creamy texture, vibrant flavor, and low-carb profile make it an ideal addition to your meal rotation. Try it today and savor the goodness of greens in every spoonful!

Cooking Time: 20 minutes          Prepping Time: 10 minutes         Servings: 4

Nutritional Information (per serving):

  • Calories: 120
  • Fat: 9g
  • Protein: 3g
  • Total Carbs: 7g
  • Fiber: 2g
  • Net Carbs: 5g
  • Sugar: 3g

Recipe Block Summary

This Keto Spinach and Zucchini Soup is a light yet satisfying dish perfect for a low-carb diet. Blended into a creamy texture, it combines the earthy flavor of fresh spinach with the mild, slightly sweet taste of zucchini. Packed with nutrients and simple to prepare, it’s ideal for a quick lunch or dinner.

Ingredients:

  • 2 medium zucchinis, chopped
  • 4 cups fresh spinach leaves
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable or chicken broth
  • 1/2 cup heavy cream or coconut cream
  • Salt and pepper to taste
  • 1/4 teaspoon ground nutmeg (optional)
  • Fresh parsley or basil for garnish

Equipment:

  • Large pot or Dutch oven
  • Immersion blender or standard blender
  • Knife and cutting board
  • Ladle for serving

Instructions:

  1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 2-3 minutes until softened and fragrant.
  2. Cook the Zucchini: Add the chopped zucchini to the pot and sauté for 3-4 minutes. Season with salt and pepper.
  3. Simmer with Broth: Pour in the vegetable or chicken broth and bring to a simmer. Cook for 5-7 minutes, until the zucchini is tender.
  4. Add Spinach: Stir in the spinach and cook for 2-3 minutes until wilted.
  5. Blend the Soup: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup to a standard blender and blend in batches.
  6. Add Cream: Stir in the heavy cream and ground nutmeg (if using). Heat gently for another 2 minutes. Adjust seasoning if needed.
  7. Serve: Garnish with fresh parsley or basil and enjoy warm.

Notes:

  • For a vegan version, use coconut cream and vegetable broth.
  • Add a sprinkle of grated Parmesan cheese or crispy bacon bits for extra flavor.
  • The soup can be stored in the fridge for up to 4 days or frozen for up to a month.