Keto Taco Soup
A bold, spicy, and creamy keto taco soup made with wholesome vegan ingredients that’ll satisfy taco cravings without a single carb-bomb.
Ingredients
- 2 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 bell pepper chopped
- 1 zucchini chopped
- 1 cup cauliflower florets
- 1½ tbsp taco seasoning
- 1 tsp smoked paprika
- ½ tsp cumin
- 1 can 14 oz diced tomatoes
- 2 tbsp tomato paste
- 3 cups vegetable broth
- 1 cup coconut cream
- 1 can 15 oz black soybeans, rinsed
- Salt and pepper to taste
- Optional: avocado slices cilantro, lime juice for garnish
Instructions
- Heat olive oil in a large pot over medium heat until it shimmers like your favorite lip gloss.
- Toss in diced onion and garlic. Sauté for 2–3 minutes until everything smells dangerously delicious.
- Add bell pepper, zucchini, and cauliflower. Cook for 5 minutes until slightly tender but not sad.
- Stir in taco seasoning, smoked paprika, and cumin. Let it coat the veggies like drama coats your group chat.
- Add diced tomatoes, tomato paste, and broth. Stir well and bring to a simmer.
- Add black soybeans and coconut cream. Simmer for 10 minutes until thick, dreamy, and Instagrammable.
- Season with salt and pepper. Serve hot with avocado, fresh cilantro, and lime if you’re feeling fancy.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 215
- Total Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 7g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 18%
- Vitamin C: 30%
- Iron: 15%
- Magnesium: 10%
- Potassium: 12%
💁♀️ Additional Tips to Enhance Flavor
- Squeeze fresh lime juice just before serving—it brightens the whole bowl like a ring light.
- Want extra heat? Add a dash of cayenne or hot sauce and channel your inner fire.
- Sub in roasted mushrooms or tempeh for more texture drama.
- Blend half the soup for a thicker texture and creamier vibe.
- Don’t skip the toppings—avocado slices and cilantro turn this from basic to bomb.