Spicy Keto Cream Soup (Vegan)
Servings: 4 servings
Print RecipePerfect in any season, this spicy keto cream soup packs in lots of veggies, it’s very easy to make and can be served both hot or cold.
Equipment
- Cooking Pot
- Blender
Ingredients
- 300 g frozen green peas
- 100 g frozen green beans
- 150 g frozen broccoli
- 10 cm leeks (sliced)
- 2 carrots (sliced)
- 1 stick celery (sliced)
- 1/3 small celery root (peeled, chopped)
- 1 big avocado (skin and seed removed)
- black pepper (to taste)
- 1/2 chili pepper (chopped)
- 1 tsp Himalayan salt
Instructions
- In a 2L cooking pot, add broccoli, green peas, green beans, leeks, carrots and celery.
- Bring to a boil and cook for a few minutes, until the celery becomes tender.
- Remove from heat, drain the water and set the veggies aside to cool down for a few minutes, at room temperature.
- Add cooked veggies into your blender, together with avocado, spices and salt.
- Puree everything until you obtain the desired creamy consistency.
- Transfer soup into a dedicated soup bowl and portion from there.
- That was it. Enjoy by itself or with different extras!
Notes
This soup can be safely stored in the fridge for 2 days. When you’re ready to serve it, remove from the fridge and heat it up over low heat, stirring frequently with a wooden spatula.