Keto Taco Soup
A plant-based, keto-friendly taco soup packed with smoky flavor, low in carbs, high in attitude, and ready in under 30 minutes.
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 bell pepper diced
- 1 zucchini chopped
- 1 can 15 oz diced tomatoes
- 1 can 15 oz black soybeans, drained
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
- 3 cups vegetable broth
- 1 tbsp nutritional yeast
- Juice of ½ lime
- 1 avocado sliced (for topping)
- Fresh cilantro optional garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and bell pepper. Sauté until soft, about 5 minutes.
- Toss in zucchini and stir for another 2 minutes.
- Add diced tomatoes, black soybeans, chili powder, cumin, paprika, oregano, salt, and pepper. Stir with flair.
- Pour in the broth and bring to a gentle boil.
- Reduce heat and simmer for 15 minutes.
- Stir in nutritional yeast and lime juice just before serving.
- Top with avocado slices and cilantro because you're fancy like that.
- Serve hot and let everyone worship your soup goddess skills.
Notes
🔍 Nutritional Info (Per Serving)
- Calories: 190
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 17g
- Fiber: 7g
- Protein: 8g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 30%
- Iron: 15%
- Vitamin A: 18%
- Folate: 20%
- Magnesium: 12%
💁 Tips to Slay the Flavor Game
- Add jalapeños if you like your soup with extra attitude.
- Want creamy texture? Blend half the soup, then stir it back in.
- No avocado? Try a spoonful of vegan sour cream or cashew cream.
- Meal prep it. This soup gets sassier the next day.
- Serve with low-carb tortilla chips and strut with confidence.