Last updated on July 1, 2023

I completely understand the struggle of enduring a harsh winter with its relentless cold winds. It’s during times like these that a comforting bowl of hot soup becomes a true solace, providing warmth not only to your hands but also to your heart and soul. In a region where heated homes are not common, a quick and easy soup recipe is always a welcome treat.

Today, I bring you a thick, creamy, and utterly delicious Keto Broccoli Soup that is not only low in carbs but also completely vegetarian. The beauty of this recipe lies in its simplicity and versatility.

Also Try: 5 Best Vegetarian Keto Soup Recipes by Priya

You have the freedom to adjust the consistency of the soup according to your preference, whether you prefer it thick and hearty or a bit lighter. Additionally, if you prefer almond milk over coconut milk, feel free to make that replacement.

Also Try: Keto Mushroom Garlic Soup

To season the soup, I’ve used a classic combination of salt, pepper, and pink salt. However, don’t hesitate to explore other herbs and spices to add your own personal touch. Customize the flavors to suit your taste buds and make this soup truly your own.

Keto Broccoli Soup Recipe

You can keep the consistency according to your taste and if you want you can always replace the coconut milk with almond milk. I have just added salt, pepper and pink salt to it, but you can add other herbs and spices if you wish.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Lunch

Cuisine Indian

Servings 2

Calories 116 kcal

Equipment

Bowl
Wok
Ladle

Ingredients

200 gm Cauliflower finely chopped
100 gm Brocolli finely chopped
50 ml Dabur Coconut Milk
2 tsp Olive Oil
30 gm Onion fine chopped
Pink and Table salt according to taste
White pepper according to taste

Instructions

Wash the cauliflower and chop it finely.
Wash the broccoli and chop it.
In a pan warm the olive oil and add the onions. Saute them till dark pink.
Add the cauliflower to the onion and add salt, pepper and pink salt and stir.
Dilute the coconut milk and add to the pan and cover for eight to ten minutes till the cauliflower softens.
When the cauliflower is cooked add half of the broccoli to the pan and cook for another five to seven minutes.
Now let it cool down, before blending it in a mixer.
Add the rest of the broccoli. Serve Hot. I had some mozzarella cheese at home which I sprinkled on the soup before serving.