Keto Keto Clam Chowder
This vegan keto "clam" chowder skips the clams and dives straight into creamy, hearty flavor using cauliflower, mushrooms, and smoky plant-based goodness.
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 ½ cups cauliflower florets chopped
- 1 cup cremini mushrooms chopped
- ½ cup celery sliced
- 1 ½ cups full-fat coconut milk
- 1 ½ cups vegetable broth
- 1 tbsp nutritional yeast
- ½ tsp liquid smoke or smoked paprika
- 1 tbsp lemon juice
- ½ tsp sea salt
- ¼ tsp ground pepper
- 1 tbsp chopped fresh parsley optional
Instructions
- Heat olive oil in your soup pot on medium heat. Add onion and garlic, sauté for 3 minutes until fragrant.
- Toss in cauliflower, mushrooms, and celery. Stir for 5 minutes until veggies soften and start looking like they know what’s up.
- Add coconut milk, broth, nutritional yeast, liquid smoke, salt, and pepper. Stir well like you mean it.
- Bring to a boil, then reduce heat. Let it simmer for 20 minutes—enough time to clean one drawer, maybe.
- Optional: Use a blender to pulse half the soup for that thick, chowder-like texture.
- Finish with lemon juice and fresh parsley. Serve warm with sass.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 35%
- Iron: 14%
- Vitamin A: 9%
- Calcium: 10%
- Potassium: 12%
💁♀️ Flavor Tips
- Add kelp granules for a hint of ocean flavor without scaring the fish.
- Craving crunch? Sprinkle toasted pumpkin seeds on top.
- Want it extra thick? Use an immersion blender on half the batch.
- Smoked paprika gives depth—don't skip unless you're into bland relationships.
- Serve with almond flour biscuits and smug satisfaction.