Keto Chicken Zucchini Soup
A silky vegan take on Keto Chicken Zucchini Soup—no poultry, just pure plant-fueled power in every spoonful of comfort and sass.
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 medium zucchinis chopped
- 1 cup cauliflower florets
- 1½ cups unsweetened almond milk
- 2 cups vegetable broth
- ½ cup soaked raw cashews
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 tbsp soy sauce or tamari
- Salt & pepper to taste
- Lemon juice for brightness
- Fresh parsley optional garnish
Instructions
- Heat olive oil in your saucepan. Add onions and garlic, and sauté until you smell success.
- Toss in zucchini, cauliflower, thyme, paprika, and garlic powder. Stir like you're on a cooking show.
- Pour in broth and bring it all to a light boil. Simmer for 15 minutes until veggies are basically begging.
- While that’s working, blend cashews and almond milk until smooth and silky—like your skincare goals.
- Add the cashew cream and tamari into the pot. Stir and watch it all come together like a Netflix plot twist.
- Optional: Blend part of the soup for a creamier texture. Keep some chunks if you’re feeling rebellious.
- Add lemon juice and season to taste. Toss in fresh parsley because you’re classy like that.
- Serve hot and feel superior to your old canned soup days.
Notes
🧾 Nutritional Info (Per Serving)
- Calories: 290
- Total Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 9g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 30%
- Calcium: 25%
- Iron: 18%
- Vitamin C: 35%
- Magnesium: 20%
💁♀️ Tips & Tricks
- Add a dash of liquid smoke for that “was this made by a grill master?” vibe.
- Don’t skip the lemon—it’s the fresh slap this soup needs.
- Blend half, not all, if you want both creaminess and bite.
- Use zucchini noodles for bonus texture.
- Leftovers freeze like a dream—so future you says thanks in advance.