Keto Zucchini Soup

Keto Zucchini Soup is a creamy and flavorful Indian-inspired dish that perfectly embraces the essence of low-carb cooking. With a blend of spices and fresh vegetables, this soup is both comforting and nutritious, making it an ideal choice for a light meal.

Ingredients

• Zucchini - 300 grams
• Onion - 100 grams
• Garlic - 3 cloves
• Ginger - 1 inch piece
• Coconut oil - 2 tablespoons
• Vegetable broth - 500 ml
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Heavy cream - 50 ml
• Fresh cilantro - for garnish

Steps

1. Heat the coconut oil in a pot over medium heat and add cumin seeds, allowing them to sizzle for a few seconds.
2. Add chopped onions, minced garlic, and grated ginger to the pot, sautéing until the onions become translucent.
3. Dice the zucchini and add it to the pot along with turmeric and coriander powder. Stir well and cook for 5 minutes.
4. Pour in the vegetable broth and season with salt and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until the zucchini is tender.
5. Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, carefully transfer the mixture to a regular blender in batches and blend until smooth.
6. Stir in the heavy cream for added richness and heat through for another 2 minutes.
7. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 20 mg
• Total Fat: 20 g
• Saturated Fat: 17 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in antioxidants and vitamins from zucchini and spices.

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