45+ Delicious Friday Low-Sodium, Low-Carb Soup Recipes to Kickstart Your Weekend

Fridays are all about winding down and enjoying the end of the week, but it’s also the perfect opportunity to nourish your body with something wholesome.

If you’re looking for healthy, low-sodium, and low-carb options that don’t compromise on flavor, then you’ve come to the right place!

In this post, we’ve compiled a list of over 45 mouthwatering soup recipes designed to keep you satisfied without the extra sodium or carbs.

Whether you’re following a specific dietary plan or just want to enjoy a lighter meal, these soups will help you feel good and enjoy a flavorful start to your weekend.

45+ Delicious Friday Low-Sodium, Low-Carb Soup Recipes to Kickstart Your Weekend

There’s no need to sacrifice taste when you’re watching your sodium and carb intake.

With these 45+ low-sodium, low-carb soup recipes, you can enjoy the warmth and comfort of soup while nourishing your body with healthy, wholesome ingredients.

Whether you’re in the mood for a rich, creamy bowl or a light, vegetable-packed option, there’s something for everyone in this collection.

So next Friday, skip the takeout and opt for a homemade, nutritious bowl of soup — your taste buds and your health will thank you!

Creamy Avocado Chicken Soup

healthy fats from avocado and protein from chicken, this soup is perfect for staying full and satisfied. The creamy texture from the avocado makes this soup indulgent without any dairy. It’s also easy to make and full of nutrients to support your keto lifestyle.

Ingredients:

• 2 cups cooked, shredded chicken breast
• 1 ripe avocado, peeled and pitted
• 4 cups chicken broth (low-sodium)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste (optional for low-sodium)
• Fresh cilantro for garnish (optional)
• Lime wedges for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
2. Add the cumin and chili powder, stirring for about 30 seconds to bring out the flavors.
3. Pour in the low-sodium chicken broth and bring the mixture to a boil. Lower the heat and let it simmer for 10 minutes.
4. Add the shredded chicken and continue to cook for another 5 minutes.
5. In a blender or food processor, blend the avocado with a small portion of the broth until smooth.
6. Stir the avocado mixture back into the soup, mixing well. Adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with fresh cilantro and a lime wedge on the side.

This creamy avocado chicken soup is a perfect option for a comforting yet nutritious low-carb lunch. It’s packed with flavor, provides healthy fats, and has a satisfying creaminess without dairy. It’s a simple recipe that combines pantry staples with fresh ingredients to create a filling and hearty meal.

Zucchini and Tomato Basil Soup

This zucchini and tomato basil soup is an aromatic and refreshing option for those seeking a low-sodium, low-carb dish. It brings together the natural sweetness of tomatoes with the subtle earthiness of zucchini, all enhanced by fresh basil and garlic. The broth is light but flavorful, making this soup an excellent choice for a satisfying lunch.

Ingredients:

• 2 medium zucchinis, sliced
• 2 large tomatoes, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups vegetable broth (low-sodium)
• 1 tbsp olive oil
• 1 tbsp fresh basil, chopped (or 1 tsp dried)
• 1 tsp dried oregano
• Salt and pepper to taste (optional for low-sodium)
• 1 tbsp lemon juice
• Fresh basil for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 3 minutes.
2. Add the zucchini and tomatoes to the pot, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
3. Pour in the low-sodium vegetable broth, basil, oregano, and a pinch of salt and pepper. Bring the soup to a boil, then reduce to a simmer and cook for 15 minutes, allowing the flavors to meld.
4. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). If you prefer a chunkier texture, blend to your desired consistency.
5. Stir in the lemon juice to brighten the flavor.
6. Serve hot, garnished with fresh basil leaves.

This zucchini and tomato basil soup is light, healthy, and bursting with fresh flavors. The tomatoes provide a rich depth of taste, while the zucchini adds a mild texture, creating a well-balanced and satisfying bowl of soup. With minimal ingredients and quick preparation, it’s a great addition to your keto lunch rotation.

Spicy Cauliflower and Spinach Soup

This spicy cauliflower and spinach soup offers a kick of heat while still being low-sodium and low-carb. The cauliflower gives the soup a smooth, creamy texture when pureed, and the spinach adds a boost of vitamins and minerals. The added spices create a warming and satisfying dish, perfect for chilly days or any time you want something hearty yet light.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 4 cups spinach, roughly chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1-2 tsp chili flakes (adjust to your heat preference)
• 1 tsp smoked paprika
• 4 cups vegetable broth (low-sodium)
• 1 tbsp olive oil
• Salt and pepper to taste (optional for low-sodium)
• 1 tbsp fresh lemon juice

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 4-5 minutes.
2. Add the cauliflower florets to the pot and cook for another 5 minutes, allowing them to slightly brown.
3. Pour in the low-sodium vegetable broth, chili flakes, smoked paprika, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the cauliflower is tender.
4. Stir in the spinach and cook for an additional 5 minutes, until wilted.
5. Using an immersion blender, blend the soup until smooth and creamy (or transfer to a blender in batches).
6. Add fresh lemon juice and stir to combine.
7. Serve hot with an extra sprinkle of chili flakes for added heat if desired.

This spicy cauliflower and spinach soup is a fantastic choice for anyone looking for a low-carb, low-sodium soup that’s both spicy and satisfying. The combination of cauliflower and spinach creates a filling, nutrient-packed base, while the spices add depth and warmth to the dish. It’s easy to make and perfect for a keto-friendly lunch.

Roasted Garlic and Mushroom Soup

This roasted garlic and mushroom soup is a rich, savory dish filled with deep umami flavors. The roasting process brings out the natural sweetness of garlic and mushrooms, while the creamy texture from the mushrooms makes it feel indulgent. With just a few simple ingredients, this soup is a low-carb, low-sodium delight, making it an ideal choice for a keto lunch.

Ingredients:

• 2 cups fresh mushrooms, sliced (button, cremini, or a mix)
• 1 whole garlic bulb
• 1 small onion, chopped
• 4 cups vegetable broth (low-sodium)
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste (optional for low-sodium)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with a bit of olive oil, and wrap in foil. Roast in the oven for about 30-40 minutes until soft and golden.
2. While the garlic is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
3. Add the sliced mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become tender.
4. Once the garlic is done roasting, squeeze the softened garlic out of the bulb and add it to the pot with the mushrooms and onions.
5. Pour in the low-sodium vegetable broth and thyme, bringing the mixture to a boil. Lower the heat and simmer for 10 minutes to combine the flavors.
6. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
7. Serve hot, garnished with fresh parsley.

The roasted garlic and mushroom soup is rich, creamy, and packed with flavor despite being low-sodium and low-carb. The slow-roasted garlic brings a sweetness to the soup that balances the earthiness of the mushrooms. It’s a perfect soup for anyone craving comfort without sacrificing their keto goals.

Broccoli Cheddar Soup (Keto Style)

This keto-friendly broccoli cheddar soup is a low-carb version of the classic favorite, packed with rich, cheesy flavor. Made with fresh broccoli and a creamy base, it’s a perfect choice for a hearty lunch. The cheese adds richness without increasing the carb count, making it ideal for a keto meal. This soup is filling, satisfying, and incredibly easy to make.

Ingredients:

• 4 cups fresh broccoli florets
• 2 cups shredded cheddar cheese (preferably full-fat)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups chicken broth (low-sodium)
• 1 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste (optional for low-sodium)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
2. Add the broccoli florets to the pot and stir to combine. Pour in the low-sodium chicken broth and bring the soup to a boil. Lower the heat and simmer for 10-12 minutes, until the broccoli is tender.
3. Use an immersion blender to puree the soup to your desired consistency. For a chunkier texture, blend it lightly.
4. Stir in the heavy cream and shredded cheddar cheese, continuing to cook until the cheese is melted and the soup is creamy.
5. Adjust seasoning with salt and pepper to taste.
6. Serve hot, garnished with extra shredded cheese or a sprinkle of fresh herbs if desired.

This keto broccoli cheddar soup delivers the creamy, comforting flavors you love from the classic version, but without the high-carb ingredients. The addition of heavy cream and cheddar cheese creates a rich and satisfying dish, making it perfect for lunch on a cold day. It’s simple to prepare and perfect for a low-carb lifestyle.

Spicy Beef and Cabbage Soup

This spicy beef and cabbage soup is a flavorful and hearty dish that’s low in carbs but full of delicious spices and tender beef. Cabbage provides a low-calorie, high-fiber base, while the beef adds protein and richness. The heat from the spices, including chili flakes, creates a warming, satisfying meal that will keep you full without the carbs.

Ingredients:

• 1 lb ground beef (preferably lean)
• 4 cups cabbage, shredded
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp chili flakes (adjust to your spice preference)
• 1 tsp smoked paprika
• 4 cups beef broth (low-sodium)
• 1 tbsp olive oil
• Salt and pepper to taste (optional for low-sodium)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 4-5 minutes.
2. Add the ground beef to the pot, breaking it up with a spoon, and cook until browned and cooked through.
3. Stir in the chili flakes and smoked paprika, cooking for another minute to allow the spices to bloom.
4. Add the shredded cabbage to the pot, followed by the low-sodium beef broth. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with additional chili flakes for extra spice, if desired.

The spicy beef and cabbage soup is a filling and flavorful dish that offers both warmth and a satisfying kick. The beef and cabbage work together to create a rich and hearty base, while the spices add a burst of heat that complements the savory broth. This soup is perfect for a low-carb lunch and will leave you feeling full without compromising your keto goals.

Creamy Spinach and Artichoke Soup

This creamy spinach and artichoke soup combines the richness of artichokes with the earthiness of spinach, creating a flavorful and hearty dish. The creamy texture comes from a blend of vegetables and cream, without relying on high-carb ingredients. It’s a delicious, filling soup that’s perfect for a low-sodium, low-carb meal, and it’s ideal for those following a keto diet.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup heavy cream
• 2 cups vegetable broth (low-sodium)
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste (optional for low-sodium)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 4-5 minutes.
2. Add the chopped artichoke hearts to the pot and cook for another 2 minutes.
3. Pour in the low-sodium vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 5 minutes.
4. Stir in the chopped spinach and dried thyme, and cook for an additional 3-4 minutes until the spinach is wilted.
5. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). If you prefer a chunkier texture, blend lightly.
6. Pour in the heavy cream and stir until the soup is creamy and well combined.
7. Season with salt and pepper to taste and serve hot.

This creamy spinach and artichoke soup offers a delightful, low-carb alternative to the classic spinach artichoke dip. It’s smooth, velvety, and filled with rich flavors that make it satisfying without the carbs. This soup is perfect for a low-sodium lunch and will provide a comforting, keto-friendly meal.

Lemon Chicken Zoodle Soup

This lemon chicken zoodle soup is a fresh, light option that’s bursting with flavor and packed with protein. Using zucchini noodles (zoodles) in place of traditional pasta, this soup keeps it low-carb while still providing a satisfying texture. The addition of lemon gives the soup a refreshing, tangy twist that elevates the flavor profile. It’s a perfect choice for a low-sodium, keto-friendly lunch.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 medium zucchinis, spiralized into noodles (zoodles)
• 4 cups chicken broth (low-sodium)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Juice of 1 lemon
• Salt and pepper to taste (optional for low-sodium)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
2. Pour in the low-sodium chicken broth and bring to a boil.
3. Add the shredded chicken and dried oregano, stirring to combine. Reduce the heat and simmer for 5-7 minutes to allow the flavors to meld.
4. Add the zoodles to the pot and cook for an additional 2-3 minutes, just until the zucchini noodles soften slightly.
5. Stir in the lemon juice and adjust seasoning with salt and pepper to taste.
6. Serve hot, garnished with extra lemon wedges or fresh herbs if desired.

The lemon chicken zoodle soup is a light, fresh, and flavorful option for anyone on a low-sodium, low-carb diet. The zoodles give it a satisfying texture, while the lemon adds a refreshing burst of flavor. It’s a perfect keto-friendly lunch that’s quick to make and full of delicious, nutritious ingredients.

Coconut Curry Shrimp Soup

This coconut curry shrimp soup is a rich, creamy dish with a wonderful blend of spices and coconut milk. The shrimp adds lean protein, while the coconut milk provides healthy fats, making this soup a satisfying keto meal. The curry spices bring warmth and depth, and it’s easy to prepare with minimal ingredients. This soup is perfect for a flavorful, low-sodium, low-carb lunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken broth (low-sodium)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground ginger
• 1 tbsp olive oil
• Salt and pepper to taste (optional for low-sodium)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
2. Stir in the curry powder and ground ginger, cooking for another 1-2 minutes to release the spices’ aroma.
3. Pour in the low-sodium chicken broth and coconut milk, stirring to combine. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
4. Add the shrimp to the pot and cook for 3-5 minutes, or until the shrimp turn pink and are cooked through.
5. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.

This coconut curry shrimp soup is both comforting and vibrant, with a rich and creamy base from the coconut milk. The shrimp adds a satisfying protein element, and the curry spices provide a warming kick that perfectly complements the creamy broth. It’s an easy, low-sodium, low-carb recipe that’s ideal for a keto lunch, offering bold flavors without compromising your dietary goals.

Roasted Tomato and Basil Soup

This roasted tomato and basil soup brings out the natural sweetness of tomatoes through roasting, while the basil adds a fragrant, herby note. It’s a simple yet flavorful soup that’s low in carbs, sodium, and perfect for a keto lunch. The addition of garlic and a touch of cream makes it comforting and creamy, while keeping the carbs in check.

Ingredients:

• 4 cups ripe tomatoes, halved
• 1 small onion, quartered
• 4 garlic cloves, unpeeled
• 2 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
• 1/4 cup heavy cream (optional for creaminess)
• Salt and pepper to taste (optional for low-sodium)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes, quartered onion, and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and dried oregano.
2. Roast in the oven for 25-30 minutes, until the tomatoes are soft and slightly caramelized.
3. Remove from the oven and let cool slightly. Peel the garlic cloves.
4. In a large pot, add the roasted tomatoes, onion, garlic, and vegetable broth. Bring to a simmer over medium heat and cook for about 10 minutes to allow the flavors to combine.
5. Use an immersion blender to puree the soup until smooth, or transfer it to a blender.
6. Stir in the fresh basil and optional heavy cream. Adjust seasoning with salt and pepper if desired.
7. Serve hot, garnished with extra fresh basil.

This roasted tomato and basil soup is a comforting, low-carb, and low-sodium option that’s perfect for a cozy lunch. The roasting process brings out the natural sweetness of the tomatoes, while the basil and garlic add depth and freshness. The heavy cream gives it a velvety finish without adding many carbs, making it an ideal keto soup.

Spicy Coconut Lime Chicken Soup

This spicy coconut lime chicken soup is a zesty, flavorful soup full of vibrant ingredients. The coconut milk gives it a creamy base, while the lime and chili peppers add a refreshing kick. Chicken adds lean protein, making it an ideal choice for a low-sodium, low-carb keto lunch. This soup is both hearty and light, with a burst of bold flavors in every bite.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups chicken broth (low-sodium)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1-2 fresh chili peppers, chopped (adjust to your spice level)
• Juice of 2 limes
• 1 tbsp fish sauce (optional for extra depth of flavor)
• Salt and pepper to taste (optional for low-sodium)
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 4 minutes.
2. Add the chopped chili peppers to the pot and cook for another 1-2 minutes to release their heat.
3. Pour in the low-sodium chicken broth and coconut milk, bringing the mixture to a simmer.
4. Stir in the shredded chicken, lime juice, and fish sauce (if using). Let the soup simmer for 10-15 minutes to allow the flavors to meld together.
5. Season with salt and pepper to taste, then serve hot, garnished with fresh cilantro and additional lime wedges.

This spicy coconut lime chicken soup is bursting with flavor, thanks to the combination of coconut milk, lime, and chili peppers. It’s rich and creamy yet light, making it perfect for a filling keto lunch. The lime adds a refreshing tang that complements the coconut base and spice, creating a balance of flavors that is sure to satisfy.

Cauliflower and Leek Soup

This cauliflower and leek soup is a creamy and comforting dish, perfect for anyone looking for a low-sodium, low-carb option. The cauliflower creates a smooth, velvety base, while the leeks add a subtle sweetness. With a hint of garlic and thyme, this soup offers complex flavors while staying light and keto-friendly. It’s a perfect choice for a hearty lunch that’s low in carbs and sodium.

Ingredients:

• 1 medium head cauliflower, chopped into florets
• 2 leeks, cleaned and chopped (white and light green parts only)
• 2 garlic cloves, minced
• 4 cups vegetable broth (low-sodium)
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/4 cup heavy cream (optional for extra creaminess)
• Salt and pepper to taste (optional for low-sodium)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped leeks and garlic, cooking for 4-5 minutes until softened.
2. Add the cauliflower florets to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the low-sodium vegetable broth and dried thyme, then bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes, until the cauliflower is tender.
4. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
5. Stir in the optional heavy cream for a richer texture and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh thyme or a drizzle of olive oil.

This cauliflower and leek soup is creamy, comforting, and full of rich flavors, making it a perfect choice for a keto lunch. The cauliflower provides a silky texture, while the leeks add a mild sweetness that complements the garlic and thyme. It’s a simple yet satisfying soup that is both low-carb and low-sodium, ideal for a light yet filling meal.

Creamy Avocado and Chicken Soup

his creamy avocado and chicken soup is a deliciously smooth and rich dish that combines the creaminess of avocado with the heartiness of chicken. It’s a flavorful and filling soup that’s low in carbs and sodium, perfect for a light but satisfying keto lunch. The avocado provides healthy fats, making the soup both nutritious and comforting.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 ripe avocados, peeled and pitted
• 4 cups chicken broth (low-sodium)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp cumin
• Juice of 1 lime
• Salt and pepper to taste (optional for low-sodium)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 4-5 minutes.
2. Add the shredded chicken to the pot and cook for 2-3 minutes.
3. Pour in the low-sodium chicken broth and bring the soup to a simmer.
4. While the soup simmers, scoop the flesh of the avocados into a blender. Add a cup of the soup liquid to the blender and blend until smooth.
5. Pour the blended avocado mixture back into the soup and stir well.
6. Stir in the cumin and lime juice, adjusting the seasoning with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This creamy avocado and chicken soup is rich, comforting, and full of healthy fats. The combination of avocado and chicken creates a satisfying meal, while the lime and cumin add layers of flavor. It’s a perfect keto-friendly, low-sodium soup that’s filling and nourishing, ideal for a cozy lunch.

Butternut Squash and Sage Soup

This butternut squash and sage soup is a velvety, smooth dish with the natural sweetness of roasted squash and the earthy flavor of sage. The soup is lightly spiced and has a creamy texture, making it perfect for those looking for a warm, comforting keto lunch. It’s a wonderful low-sodium, low-carb option that brings the flavors of fall into your bowl.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth (low-sodium)
• 1 tbsp olive oil
• 1 tsp dried sage
• Salt and pepper to taste (optional for low-sodium)
• 1/4 cup heavy cream (optional for extra creaminess)
• Fresh sage leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, until the squash is tender and caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Add the roasted butternut squash to the pot and stir in the vegetable broth. Bring to a simmer and cook for 5 minutes to combine the flavors.
4. Use an immersion blender to puree the soup until smooth, or transfer it to a blender.
5. Stir in the dried sage and optional heavy cream, adjusting seasoning with salt and pepper.
6. Serve hot, garnished with fresh sage leaves.

This butternut squash and sage soup is a deliciously creamy and comforting option for a low-sodium, low-carb lunch. The roasted squash brings natural sweetness, while the sage adds a fragrant earthiness. It’s a perfect fall-inspired soup that’s keto-friendly and satisfying.

Chicken and Vegetable Soup

This chicken and vegetable soup is a light yet hearty dish that combines lean chicken breast with an assortment of fresh, low-carb vegetables. It’s a filling, nutrient-packed soup that’s perfect for a keto lunch. The low-sodium chicken broth and simple seasoning allow the natural flavors of the vegetables and chicken to shine.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup zucchini, diced
• 1 cup celery, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth (low-sodium)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste (optional for low-sodium)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 4 minutes.
2. Add the diced zucchini and chopped celery to the pot and cook for another 2-3 minutes.
3. Pour in the low-sodium chicken broth, followed by the dried thyme and rosemary. Bring to a simmer and cook for 10-12 minutes, until the vegetables are tender.
4. Stir in the shredded chicken and continue to cook for another 5 minutes, allowing the chicken to heat through.
5. Adjust seasoning with salt and pepper if desired.
6. Serve hot, garnished with fresh herbs if desired.

This chicken and vegetable soup is a simple, hearty, and low-carb meal that’s full of lean protein and fresh veggies. The low-sodium chicken broth and herbs provide plenty of flavor, making this soup satisfying without the carbs. It’s an easy, nourishing lunch option that’s perfect for a keto diet.

Note: More recipes are coming soon!