Keto Veggie Soup
Celebrated March 17, St. Patrick’s Day recognizes its namesake, a patron saint of Ireland who was abducted at age 16 and taken to Ireland as a slave worker. He managed to escape, but later returned to Ireland to create churches, monasteries, and schools. Because of his efforts and the lore surrounding them — including myths that he explained the Trinity with a shamrock and also drove the snakes out of the country — St. Paddy’s celebrations, with feasts and religious services, take place on his death date every year.
The Americanized version of St. Patrick’s Day includes wearing green to avoid being pinched by leprechauns, who are unable to see you if you’re wearing the signature color of Ireland, also called the Emerald Isle. The holiday just may be your chance to introduce kids to an actual green meal, too! This keto veggie-packed soup is a great way to get your veggies in by the spoonful, and is brought to you by Zoup! Good, Really Good Veggie Broth!
Keto Veggie Soup
Prep Time: 30 minutes
Servings: 6
1 tbsp. olive oil
3 celery stalks, chopped
2 cloves garlic, minced
2 tbsp. ginger, grated
1 lb. broccoli, chopped
1 lb. spinach
1 can coconut milk
1 tsp. turmeric powder
3 cups Zoup! Good Really Good® Veggie Broth
6 tbsp. Greek yogurt, for garnish
6 tbsp. pumpkin seeds, for garnish
1/4 cup cilantro, for garnish
Salt and pepper, to taste
1. In a medium to large pot, heat the olive oil over medium heat. Add the celery, garlic and ginger and cook for a few minutes until fragrant.
2. Add the broccoli, spinach, coconut milk, turmeric, and veggie broth. Bring to a boil. Reduce heat to simmer and cook for 10 minutes or until broccoli has softened.
3. Blend in a blender until smooth. Serve each bowl with Greek yogurt, pumpkin seeds, and cilantro, season to taste with salt and pepper. Enjoy!
