Green Goddess Keto Flu Soup
This Keto flu soup is the perfect recipe to incorporate when switching to a low carb lifestyle. Loaded with electrolyte-rich foods, this soup is energizing, hydrating, and nutritious. Green vegetables like spinach, kale, and peas are high in sodium, potassium, and magnesium, making them ideal for Keto flu recipes. You can enjoy this soup for lunch or dinner; it is also excellent for meal prep.
How to Make It
Step 1
Finely chop the onions and leeks and mince the ginger and garlic. In a pot over medium heat, sauté the onion, garlic, ginger, leek, and celery in olive oil until softened. Then, add in the cumin powder, cinnamon, and oregano and toast for about 1 minute until fragrant.
Step 2
Roughly chop the cauliflower and add along with the salt, black pepper, and water. Cover with a lid and let it simmer for about 8 minutes until the cauliflower is fork-tender. Add the frozen peas. Cover and let it simmer for about 3 minutes.
Step 3
Turn the heat off. Transfer the mixture into a heat-safe blender, and add in the cream, chopped kale, and spinach. Blend on high speed until smooth. Preferably, you can use an immersion blender. It works just as well.
Step 4
Serve this green goddess Keto flu soup in a bowl, garnish with a swirl of cream, mint leaves, and some hemp seeds and enjoy! Store any leftover soup in an airtight container in the fridge for up to 3 days, reheat whenever you are ready to enjoy and serve hot.
Ingredients
- Extra virgin olive oil
1 tbsp
- Onion
0.25 medium – 2 1/2″ diameter
- Celery
1 small – stalk – 5″ long
- Leeks, cooked
0.25 each
- Garlic
2 clove
- Ginger
0.5 slice – 1″ diameter
- Cumin, ground
1 tsp
- Cinnamon
0.5 tsp
- Oregano, ground
0.5 tsp
- Salt
1 tsp
- Black pepper
0.5 tsp
- Cauliflower, cooked from fresh
1 cup, cut pieces
- Peas
0.25 cup
- Water
900 ml
- Kale
2.5 cup
- Spinach
2.5 cup
- Lemon juice
1 tbsp
- Heavy cream
0.33 cup
- Hemp
1 tbsp
- Mint Leaves
5 g