Keto Chicken Zucchini Soup
A warm, plant-powered soup with all the comfort of chicken noodle—minus the actual chicken. Low-carb, satisfying, herby, and 100% vegan-approved.
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 cup mushrooms chopped (for that meaty texture)
- 1 cup peeled diced celeriac or turnip (hello, fake chicken bites)
- 2 cups zucchini noodles or thinly sliced zucchini
- 2 ½ cups vegetable broth
- 1 tsp dried thyme
- 1 tsp rosemary
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp nutritional yeast for flavor and drama
- 1 tbsp lemon juice brightens it up like a filter
- Optional: parsley red chili flakes, vegan chicken-style seasoning
Instructions
- Heat olive oil in a soup pot. Add diced onion and garlic. Sauté 3–4 minutes until translucent and full of secrets.
- Add mushrooms and celeriac. Cook 5 minutes while you pretend they’re chicken and your life is together.
- Pour in broth. Stir in thyme, rosemary, salt, pepper, and nutritional yeast. Bring everything to a gentle simmer.
- Simmer for 10 minutes until veggies soften and flavors make friends.
- Stir in zucchini noodles and lemon juice. Cook 3–4 minutes until the noodles are tender, not soggy.
- Taste, adjust seasoning, and serve hot with optional toppings. Add sass if necessary.
Notes
🧪 Nutritional Values (Per Serving):
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 6g
💊 Vitamins & Minerals (Per Serving):
- Vitamin C: 60%
- Vitamin A: 40%
- Vitamin K: 70%
- Iron: 18%
- Magnesium: 15%
💡 Tips to Soup Like a Pro:
- Add a splash of tamari or coconut aminos for umami drama.
- Use spiralized daikon if you're anti-zucchini (no judgment).
- Want creamier vibes? Blend half the soup, then stir it back in.
- Garnish with crushed nuts or crispy tofu cubes for crunch.
- Meal prep it—this one gets better by the bowl.