Keto Green Immune Boosting Soup with Coconut and Turmeric
A vibrant, creamy soup packed with nutrient-dense greens including broccoli, spinach, and kale, enriched with coconut milk and warming spices. The combination of ginger and turmeric provides anti-inflammatory benefits while keeping the dish keto-friendly. Perfect for cold weather or when you need a nutritious boost. The bright green color and fresh parsley garnish make it visually appealing, while hemp seeds add healthy fats and texture. This version stands out for its perfect balance of vegetables and the smooth, velvety texture achieved through blending.
Ingredients
- 2 tbsp virgin coconut oil, or ghee
- 1 lb broccoli florets, frozen or fresh
- 1 package spinach, frozen, defrosted and drained
- 1 package kale, frozen or fresh, chopped finely
- 3 stalks celery, trimmed
- 2 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 1 can full-fat coconut milk
- 3 cups chicken stock, or vegetable stock
- 1 tsp ground turmeric
- 1 cup parsley, chopped, divided
- sea salt, to taste(optional)
- ground pepper, to taste(optional)
- 6 tbsp Greek yogurt, or coconut yogurt
- 6 tbsp hemp seeds, toasted, or pumpkin seedspumpkin seeds1:1nut-free
different nutty flavor
- chili flakes, to taste(optional)
Instructions
- 1
Prepare all ingredients by chopping kale if using fresh and removing hard stems, squeeze excess juice from spinach
- 2
Dice celery and finely chop garlic, cook with coconut oil in heavy pot over medium-high heat until celery softens
- 3
Add grated ginger and cook for one more minute
- 4
Add spinach, kale, broccoli, coconut milk, stock, turmeric, and most of the parsley to pot, reserving some parsley for garnish
- 5
Bring to boil then reduce heat and simmer for 10 to 15 minutes until broccoli softens
- 6
Blend soup in batches using high-speed blender until smooth and bright green
- 7
Serve each bowl topped with yogurt swirl, toasted seeds, chili flakes, and remaining parsley
Tips
Squeeze spinach thoroughly to remove excess water for better texture and prevent watery soup
Blend in batches to ensure smooth consistency and prevent overloading your blender
Reserve some parsley for garnish to maintain fresh flavor and bright color contrast
Good to Know
Refrigerate covered up to 1 week or freeze in portions
Can be made completely ahead and reheated gently
Serve hot with yogurt swirl and toppings
Common Mistakes
Don't skip squeezing spinach to avoid watery soup
Blend in batches to avoid overloading blender and ensure smoothness
Substitutions
Dairy-Free Swaps
Vegan Options
Nut-Free Alternatives
FAQ
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work perfectly. You may need to adjust cooking time slightly as fresh vegetables may cook faster than frozen ones.
How long does this soup keep in the freezer?
The soup freezes well for up to 3 months. Thaw overnight in refrigerator and reheat gently, stirring occasionally to maintain smooth texture.
What if I don't have a high-speed blender?
An immersion blender works but may not achieve the same silky smooth texture. Alternatively, use a regular blender in smaller batches and strain if needed.