Evergreen Keto Green Soup

The first time I made this vibrant green soup, my roommate walked into the kitchen and asked if I was cooking something from a fancy spa menu. The color alone stops people in their tracks, but what keeps them coming back is how surprisingly creamy and satisfying it feels without any heavy cream or potatoes.

Last winter I served this at a dinner party when two guests were doing keto and one was dairy free. I was nervous it would feel too diet specific or restrictive, but honestly, everyone kept asking for seconds. The pumpkin seeds on top add this perfect little crunch that makes each spoonful feel special.

Ingredients

• Fresh spinach leaves: The packed 2 cups might seem like overkill but spinach melts down dramatically and contributes that gorgeous bright green hue
• Kale: Removing those tough stems is non negotiable unless you want surprise chewy bits in your smooth soup
• Zucchini: This is the secret thickener that gives body without adding carbs
• Coconut milk: Full fat canned coconut milk creates the creamiest results but carton works in a pinch
• Lemon juice: Dont skip this bright finish it cuts through the coconut richness beautifully

Instructions

Sauté your aromatics:

Heat olive oil in a large pot over medium heat, then add onion, garlic, and celery, cooking until softened and fragrant, about 3 to 4 minutes.

Soften the harder vegetables:

Add zucchini and broccoli to the pot and cook for 4 minutes, stirring occasionally to prevent any sticking.

Add the leafy greens:

Stir in kale and spinach leaves, watching them wilt down dramatically in just 2 minutes.

Create the broth base:

Pour in vegetable broth and coconut milk, then season with salt, pepper, cumin, and thyme before bringing everything to a gentle boil.

Simmer for depth:

Reduce heat and let the soup simmer uncovered for 15 minutes so all those flavors can really get to know each other.

Transform into velvet:

Remove from heat and use an immersion blender to purée until completely smooth and creamy.

Brighten and serve:

Stir in fresh lemon juice, adjust seasonings to taste, then ladle into bowls and top with parsley, pumpkin seeds, and Parmesan if desired.

Save

My mom started making this every Sunday during January as part of her reset routine. Now when I visit, theres always a batch waiting in the fridge, and honestly, it is become something I look forward to all year round.

Making It Your Own

Swapping in chard or collard greens works beautifully if that is what you have on hand. The beauty of this recipe is how flexible it is while still delivering that gorgeous green presentation every single time.

Protein Boosts

Stirring in shredded cooked chicken right before serving transforms this from a starter to a complete meal. The chicken stays tender in the broth and makes the soup substantial enough for dinner.

Serving Suggestions

A slice of low carb bread on the side makes this feel like a proper comforting meal. The contrast between the hot soup and something you can actually bite into is surprisingly satisfying.

• Pair with a crisp white wine if you are not strict keto
• Top with extra pumpkin seeds for that necessary crunch factor
• Make a double batch because leftovers freeze exceptionally well

Save

This soup has become my go to when I want something that feels indulgent but still leaves me feeling light and energized. Hope it finds a regular spot in your kitchen rotation too.

Recipe FAQs

→ Can I use different greens for this soup?

Yes, chard or collard greens can be used as substitutes for spinach or kale to add variety.

→ Is it possible to add protein to this dish?

Adding cooked shredded chicken before blending boosts the protein content without altering the soup’s texture.

→ What oils work best for sautéing the vegetables?

Olive oil is recommended for its rich flavor and health benefits, but melted butter or ghee can also enhance the richness.

→ How can I make this soup creamier?

Using an immersion blender to purée the ingredients smooths the texture, while coconut milk adds natural creaminess.

→ What herbs spice up the flavor in this soup?

Ground cumin, dried thyme, and fresh lemon juice brighten and deepen the overall taste for a well-rounded flavor profile.

→ Are there any allergen concerns?

This soup contains coconut from the coconut milk and may contain dairy if Parmesan cheese is added.