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Garlic Zucchini Soup
Warm up with a comforting bowl of Keto Garlic Zucchini Soup that is not only delicious but also low in carbs. This creamy and flavorful soup is packed with the goodness of zucchini and infused with the aromatic flavors of garlic. It's a perfect way to incorporate nutritious vegetables into your keto diet while indulging in a satisfying and nourishing meal. Whether enjoyed as a light lunch or a comforting dinner, this Keto Garlic Zucchini Soup will leave you feeling satisfied and nourished.
30 minutes100 Calories4 Servings
Ingredients
Chopped Zucchini (medium)4 
Garlic (minced)2 cloves 
Diced Onion (small)1 
Vegetable Broth2 cups 
Unsweetened Almond Milk or any Non-Dairy Milk1 cup 
Olive Oil2 tablespoons 
Salt and Pepperto taste 
Grated Parmesan Cheese and Fresh Herbs (for garnish)Optional
Instructions
- 1Heat olive oil in a large pot over medium heat. Add the minced garlic and diced onion, and sauté until fragrant and the onion becomes translucent.
- 2Add the chopped zucchini to the pot and season with salt and pepper. Sauté for a few minutes until the zucchini starts to soften.
- 3Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 10-15 minutes, or until the zucchini is tender.
- 4Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, work in batches and be cautious of hot liquids.
- 5Return the soup to the pot and stir in the unsweetened almond milk. Heat the soup gently over low heat, stirring occasionally, until heated through.
- 6Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- 7Ladle the Keto Garlic Zucchini Soup into bowls and garnish with grated Parmesan cheese and fresh herbs, if desired.
- 8Serve the soup hot and enjoy its comforting flavors. Pair it with a side salad or some keto-friendly bread for a complete meal.
