This keto broccoli soup with jalapeño recipe is smooth, creamy and full of flavor, cooked with warm spices and a bit of jalapeño that adds just the right amount of heat. It’s the kind of comfort food soup that works year-round – light yet filling, hearty and delicious.
Ingredients
• 3 tablespoons avocado oil or olive oil
• 1 yellow onion, diced
• 1-2 jalapeños (increase to two for more heat), chopped
• 4 cloves garlic, minced (about 2 teaspoons)
• 7 cups fresh broccoli florets
• 3 cups vegetable broth
• 1 teaspoon salt
• 1 teaspoon ground coriander
• ½ teaspoon black pepper
• 1 teaspoon cumin
• ½ teaspoon chili powder
• 1, 14-oz. can full-fat coconut milk (with an optional 1-2 tablespoons of coconut cream set aside for serving)
• 1 large handful of spinach
• 1 tablespoon fresh parsley (optional)
• 2-3 tablespoons nutritional yeast
• Soup toppings like chopped jalapeño, fresh cilantro, red pepper flakes, or spicy roasted nuts/pepitas
Instructions
1. Heat the olive oil in a large pot set over medium heat. Cook the onion and jalapenos for about 5 minutes or until the onion becomes somewhat translucent.
2. Stir in the garlic and cook another 30 seconds or until fragrant.
3. Add the broccoli florets and vegetable broth. Increase the heat to medium-high, cover, and bring the mixture to a boil. Immediately turn down the heat, stir in the spices and simmer the mixture for about 10 minutes, covered. The broccoli is done when it is tender enough to pierce with a fork.
4. Carefully transfer (preferably ladling) half of the soup mixture into a high-powered blender, leaving the other half in the pot. Pour half the coconut cream into the blender and toss in half the spinach and the tablespoon of parsley. Secure the lid, but leave the opening in the lid propped open to vent the steam and prevent it from building up pressure (place a kitchen towel over the opening). Blend for 1-2 minutes, or until the mixture is smooth.
5. Pour the first batch of blended soup into a large bowl. Repeat with the remaining soup, blending it with the rest of the coconut milk and spinach.
6. Pour both batches of blended soup back into the pot set over medium heat. Stir in the nutritional yeast, taste and adjust, adding more for cheesy flavor. Cook an additional 5 minutes, stirring often.
7. To serve, ladle the soup into bowls. Drizzle with coconut cream or olive oil and sprinkle soup toppings of choice.