Keto Broccoli Spinach Soup Recipe
This vibrant, creamy, and incredibly satisfying Keto Broccoli Spinach Soup Recipe offers comforting warmth. Packed with nutrient-dense greens, it delivers a rich flavor and velvety texture that will truly delight.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 3-4 cloves garlic, minced
- 4 cups fresh broccoli florets
- 5-6 cups fresh spinach
- 4 cups vegetable broth
- 1 cup heavy cream
- 4 ounces cream cheese, cut into cubes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1-2 tablespoons nutritional yeast (optional)
- 1 tablespoon fresh lemon juice (optional)
- Pinch of nutmeg (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes softened and translucent.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the fresh broccoli florets to the pot. Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for 10-12 minutes until the broccoli is very tender.
- Stir in the fresh spinach and cook for just 2-3 minutes, or until the spinach has wilted down into the soup.
- Carefully blend the soup until it reaches the desired smooth consistency.
- Return the pot to low heat. Add the heavy cream and cream cheese, stirring until combined and creamy. Do not boil.
- Season with salt and black pepper to taste, then add optional ingredients if desired. Serve immediately.
Notes
Adjust seasoning to taste. Store cooled soup in airtight containers in the fridge for up to 3-4 days. It can also be frozen for up to 2-3 months.