Keto Chicken and Spinach Soup
This vegan "chicken" and spinach soup brings bold flavor, rich texture, and leafy goodness in one hearty, guilt-free low-carb bowl.
Ingredients
- 1 tbsp olive oil
- ½ cup chopped onion
- 3 cloves garlic minced
- 1 ½ cups chopped oyster mushrooms aka “vegan chicken vibes”
- 4 cups vegetable broth
- 1 ½ cups unsweetened almond milk
- 2 cups fresh spinach leaves
- ½ cup coconut cream or soaked cashew cream
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- Salt to taste
- 1 tbsp nutritional yeast for that umami “chickeny” punch
Instructions
- Heat olive oil in a large pot. Toss in onions and garlic. Sauté until your kitchen smells like a five-star restaurant.
- Add mushrooms. Cook for 5–6 minutes until tender and slightly golden—don’t rush her, she’s developing flavor.
- Pour in the vegetable broth and almond milk. Stir gently like you’re stirring drama into a group chat.
- Add spinach. Let it wilt like your willpower at a bake sale.
- Stir in coconut cream, Italian seasoning, salt, pepper, and nutritional yeast. Simmer on low for 10–12 minutes.
- For extra creaminess, blend half the soup and return to the pot. Or don’t. You're the boss of this pot.
- Taste, adjust seasoning, and serve hot. Bonus points if you garnish with smugness and chopped parsley.