Keto Chicken and Broccoli Soup
A cozy, keto-friendly vegan soup packed with flavor, healthy fats, greens, and absolutely zero poultry drama.
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 3 cups broccoli florets fresh or frozen
- 1 cup unsweetened almond milk
- 2 cups vegetable broth
- ½ cup canned coconut milk
- 1 cup chopped vegan chicken like tofu, tempeh, or store-bought
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of smoked paprika optional
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion until soft and slightly translucent, about 3–4 minutes.
- Stir in garlic. Let it cook for 1 minute—don’t burn it unless you want bitter drama.
- Add broccoli, broth, and almond milk. Bring to a simmer and cook until broccoli softens—around 10 minutes.
- Add coconut milk, vegan chicken, nutritional yeast, lemon juice, salt, and pepper.
- Blend half the soup for creaminess, or all of it if you're into silky textures.
- Return to heat and let it simmer for 5 minutes.
- Taste, adjust seasoning, and sprinkle smoked paprika if you’re feeling fancy.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 7g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 62%
- Vitamin A: 22%
- Iron: 18%
- Vitamin K: 45%
- Calcium: 14%
💁♀️ Flavor Tips & Notes
- Roast your broccoli first for that caramelized depth if you're showing off.
- Add a pinch of turmeric for golden goddess vibes and anti-inflammatory sass.
- Store leftovers for 4 days in the fridge or freeze them for lazy Wednesdays.
- Add chili flakes if your love life—and your soup—need more heat.
- Serve with keto crackers or a smug smile.