Keto Chicken and Broccoli Soup
A creamy, protein-rich vegan soup with broccoli and faux chicken that’s warm, low-carb, comforting, and keto-friendly without sacrificing taste.
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1½ cups chopped broccoli florets
- 1½ cups shredded vegan chicken use soy or seitan-based
- 3 cups low-sodium vegetable broth
- ½ tsp thyme
- ½ tsp black pepper
- Salt to taste
- ½ cup canned coconut milk
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- Optional: 1 tsp Dijon mustard for a kick
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic. Cook for 3 minutes until soft and aromatic.
- Toss in broccoli and vegan chicken. Stir for 4 minutes to blend those flavors.
- Pour in broth, thyme, pepper, and salt. Simmer for 10 minutes until broccoli softens.
- Stir in coconut milk, nutritional yeast, and lemon juice. Let simmer 3 more minutes.
- For extra creaminess, blend half the soup and return it to the pot.
- Add Dijon if you like it bougie and bold.
- Serve warm with a side of “I told you so.”
Notes
🔍 Nutritional Info (Per Serving)
- Calories: 195
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 10g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 40%
- Vitamin A: 30%
- Iron: 15%
- Calcium: 12%
- Magnesium: 10%
💁 Tips to Elevate the Flavor
- Add a pinch of smoked paprika for a cozy twist.
- Stir in spinach or kale in the last few minutes for bonus nutrients.
- Want spice? Dash in cayenne or red chili flakes.
- Use cashew cream instead of coconut milk if you're feeling fancy.
- Leftovers? This soup gets sassier the next day.