#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
10 min
cook time
15 min
ready time
25 min
Low Carb Vegan Cream of Celery and Spinach Soup
This simple vegan Keto soup is deliciously creamy and warming - perfect for cooler days. Our low carb plant-based soup is prepared with coconut oil, aromatic onion and garlic, celery, tender baby spinach, vegetable stock, and coconut cream. Ideal with a slice of warm Keto toast or low carb dinner rolls for dipping.
What is Coconut Cream?
Coconut cream is much thicker and richer in consistency than coconut milk and has a higher fat content. You can buy coconut cream on its own as an individual ingredient. Alternatively, you can chill a can of coconut milk, allowing the cream to separate from the liquid. The cream can then be scooped from the top of the can for use in this recipe, and the liquid can be retained for another recipe or used in smoothies.
Can I Use Regular Spinach?
We have added two generous cups of baby spinach leaves to our Keto vegan soup. Baby spinach is the younger, more tender leaves of regular spinach and has a slightly milder taste. You can easily interchange the type of spinach you wish to use in this recipe and even use kale if preferred. Please be sure to adjust your macros to account for any changes made to the original recipe.
Net Carbs
5.6 g
Fiber
2.3 g
Total Carbs
8.1 g
Protein
3.4 g
Fats
24.4 g
249 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Vegetable broth, bouillon or consomme
3 cup
Celery
2 large - stalk - 11" to 12" long
Baby spinach
2 cup
Coconut oil
1 tbsp
Garlic
1 clove
Coconut Cream Raw
1 cup
White onion
0.5 small
Salt, sea salt
0.5 tsp
Black pepper
0.13 tsp
Recipe Steps
steps 5
25 min
Step 1
Thinly slice the onion and garlic and roughly chop the celery. Melt the coconut oil in a saucepan over a low/ medium heat. Add the onion, garlic, and celery. Sweat gently for a few minutes until tender and fragrant.Step 2
Add the stock, salt, and pepper to the saucepan. Stir well to combine. Bring up to a boil, then reduce to a simmer for five minutes.Step 3
Add the coconut cream to the saucepan. Stir well to combine, melting the coconut cream into the soup. Heat through for a minute.Step 4
Add the spinach leaves to the pan. Stir the spinach into the soup. Heat through until just wilted.Step 5
Remove the soup from the heat. Use a handheld stick blender to process the soup until velvety smooth. Alternatively, allow the soup to cool a little, then transfer to a freestanding blender, blending until smooth. Serve hot with your preferred Keto toppings or sides.
Comments
ejelkins68 14 days ago
This is really tasty. It’s hard for me to tell how many servings there are. At 4 oz per bowl, it’s hard for me to believe that I just consumed 249 calories and 24 grams of fat. Seems like the macros should be less than that.