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prep time
15 min
cook time
0 min
ready time
15 min
Keto Vegetarian Green Soup with Feta
This Keto vegetarian green soup with delicious feta topping will surely be among your favorite Keto soup recipes. This fantastic soup is healthy and filling, and it doesn't require any cooking. It's super simple to prepare, and it takes just 15 minutes of your time. This soup is best when served cold, so feel free to refrigerate it for a while before serving. It pairs perfectly with crumbled feta, but some freshly shredded parmesan would also work. You can add a pinch of cayenne before serving for some extra flavor and season the soup according to your taste. Enjoy!
How do you customize this recipe?
This refreshing soup can easily be customized according to your taste. You can adjust the amounts of veggies or add some more sour cream or Greek yogurt. You can also experiment with fresh or dried herbs or add more chili. If you decide to customize the recipe, please remember to log the ingredients separately and stay within your daily carb limits.
How do you make this soup vegan-friendly?
You can replace the dairy products in this recipe with your favorite vegan-friendly substitutes. The results will be equally delicious, and you will get a completely vegan-friendly Keto soup for the entire family!
How do you store the leftovers?
As mentioned above, this soup is best when served cold. You can store the leftovers in airtight containers and refrigerate them for a few days. You can also freeze the leftovers for a few months. Gently thaw on the stovetop before serving.
What are other types of cheese you could use?
You can use fresh goat cheese, blue cheese, or shredded parmesan. Ricotta would also pair perfectly with this soup. Add a drizzle of olive oil before serving, and enjoy!
Net Carbs
4.8 g
Fiber
2.5 g
Total Carbs
7.3 g
Protein
6.5 g
Fats
18.3 g
211 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Feta cheese
100 g
Extra virgin olive oil
1 tbsp
Basil Fresh Or Raw Herb
1 tbsp
Hot chili peppers, green, raw
5 g
Lemon juice
2 tbsp
Baby spinach
200 g
Avocado
1 each
Garlic
2 clove
Extra virgin olive oil
1 tbsp
Sour cream
200 g
Greek yogurt
100 g
Cucumber
100 g
Water
250 ml
Basil Fresh Or Raw Herb
1 tbsp
Recipe Steps
steps 4
15 min
Step 1
Cut the feta into small cubes. Finely chop one tablespoon of basil. Add the feta, one tablespoon of olive oil, and basil to a bowl. Mix to combine and set it aside.Step 2
Finely chop the chili pepper and remove the seeds. Roughly chop the spinach. Peel and chop the avocado. Chop the cucumber and the remaining basil. Peel the garlic. Gather the remaining ingredients.Step 3
Add the chili, lemon juice, spinach, avocado, garlic, sour cream, Greek yogurt, basil, and the remaining olive oil to a blender. Pour in the cold water and pulse until smooth. Taste and optionally add some black pepper.Step 4
Transfer the soup to serving bowls. Crumble the feta mixture on top. Optionally, sprinkle with some salt, black pepper, or cayenne. Enjoy!
