25+ Delicious Keto Vegetable Soup Recipes to Warm Your Soul

When it comes to staying on track with a keto diet, finding satisfying and delicious meals that are both low in carbs and packed with flavor can be a challenge.

However, one category that never disappoints is soup. Keto vegetable soups are the perfect solution for anyone craving something warm, hearty, and nutritious without compromising on flavor or dietary goals.

Whether you’re looking for a creamy, comforting bowl or something spicy and zesty, there’s a keto vegetable soup for every palate.

In this article, we’ve gathered 25+ keto vegetable soup recipes that will keep you feeling full and satisfied, all while adhering to your low-carb lifestyle.

From cauliflower and broccoli-based soups to savory squash and zucchini options, these recipes offer a variety of textures, tastes, and ingredients that will keep you coming back for more.

Ready to explore these delicious, keto-friendly soups?

25+ Delicious Keto Vegetable Soup Recipes to Warm Your Soul

Keto vegetable soups are an essential part of a low-carb diet, offering a way to enjoy hearty meals without the carbs.

With these 25+ keto vegetable soup recipes, you now have a wide range of options to suit any craving—from creamy and rich to light and refreshing.

Whether you’re making a big batch to meal prep for the week or preparing a quick and comforting dinner, these soups will not only help you stay on track but will also make your keto journey a flavorful experience.

So, don’t hesitate to try out these delicious keto vegetable soup recipes.

Get cozy in the kitchen, experiment with different flavors, and enjoy every spoonful knowing that you’re nourishing your body with wholesome, low-carb ingredients.

The possibilities are endless, and the results are sure to be satisfying, delicious, and guilt-free.

Creamy Keto Cauliflower Soup

This creamy cauliflower soup is a perfect keto-friendly option, offering a rich, velvety texture that satisfies your comfort food cravings. It combines cauliflower with garlic, butter, and heavy cream, making it incredibly flavorful while keeping your carb intake in check.

• 1 large cauliflower, chopped into florets
• 4 cups vegetable broth (or chicken broth)
• 2 tablespoons butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, melt butter over medium heat. Add diced onion and garlic, cooking until softened and fragrant (about 3-4 minutes).
2. Add cauliflower florets and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cook until cauliflower is tender, about 10-12 minutes.
3. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup to a blender in batches and blend until smooth.
4. Stir in heavy cream, salt, and pepper. Continue to cook on low heat for another 2-3 minutes to combine the flavors.
5. Serve hot, garnished with fresh parsley.

This creamy cauliflower soup is not just rich and flavorful, but it’s also a great option for anyone following a keto lifestyle. The cauliflower gives it a light texture, while the heavy cream adds a smooth and luxurious finish. Whether enjoyed as a light lunch or as a cozy dinner, this soup brings all the warmth you need without compromising on flavor or staying within your carb limits.

Keto Zucchini and Spinach Soup

This keto zucchini and spinach soup is a wholesome, nutrient-packed recipe that’s quick to prepare. With fresh vegetables and a touch of cream, it’s perfect for anyone looking for a light but satisfying soup that fits into a low-carb diet.

• 2 medium zucchinis, chopped
• 3 cups spinach, chopped
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth)
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh basil or thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking until soft and fragrant, about 3-4 minutes.
2. Add the zucchini and spinach to the pot, and sauté for another 5 minutes until the vegetables begin to soften.
3. Pour in the chicken broth, bring the soup to a simmer, and cook for 10-15 minutes, or until the zucchini is tender.
4. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
5. Stir in the heavy cream, and season with salt and pepper to taste.
6. Garnish with fresh basil or thyme before serving.

This keto zucchini and spinach soup is a delightful, low-carb option that doesn’t sacrifice flavor. The zucchini offers a subtle, refreshing taste while the spinach adds richness and a dose of vitamins. The touch of heavy cream makes the soup creamy and satisfying, making it a perfect choice for a light yet fulfilling meal.

Keto Broccoli and Cheddar Soup

Broccoli and cheddar soup is a classic comfort dish, but this keto version skips the flour and instead uses a few simple ingredients to create a creamy, cheesy soup. Full of flavor and nutrients, it’s an excellent choice for anyone seeking a low-carb, high-fat meal.

• 2 cups broccoli florets
• 1 small onion, diced
• 2 tablespoons butter
• 3 cups chicken broth
• 1 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• Salt and pepper to taste
• 1/2 teaspoon garlic powder
• Fresh chives, chopped (for garnish)

Instructions:

1. Melt butter in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 4-5 minutes.
2. Add the broccoli florets and chicken broth to the pot. Bring to a boil, then reduce to a simmer. Cook until the broccoli is tender, about 8-10 minutes.
3. Using an immersion blender, blend the soup to your desired consistency. For a chunky soup, blend only half of the mixture, or blend completely for a smooth texture.
4. Stir in the heavy cream, shredded cheddar cheese, garlic powder, salt, and pepper. Continue to cook over low heat, stirring frequently, until the cheese has melted and the soup is creamy.
5. Serve hot, garnished with fresh chives.

This keto broccoli and cheddar soup is both hearty and satisfying, thanks to the sharp cheddar cheese and creamy broth. The broccoli adds a rich, earthy flavor and a good dose of fiber, while the cheese provides the indulgence often craved in comfort food. With its velvety texture and robust flavors, this soup is perfect for chilly days when you need something warming without the carbs.

Keto Tomato Basil Soup

This keto tomato basil soup is a perfect low-carb alternative to the traditional version. It’s packed with ripe tomatoes, fresh basil, and rich cream, offering a satisfying, creamy texture that makes it a comforting and flavorful choice for a keto-friendly meal.

• 4 cups fresh tomatoes, chopped (or 2 cans of diced tomatoes)
• 1 small onion, diced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped (plus more for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened, about 4-5 minutes.
2. Add the chopped tomatoes and chicken broth to the pot, and bring to a simmer. Cook for 15-20 minutes, until the tomatoes have softened and released their juices.
3. Using an immersion blender, blend the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
4. Stir in the heavy cream, oregano, salt, and pepper. Simmer for an additional 5 minutes to allow the flavors to meld.
5. Stir in fresh basil and garnish with more basil leaves before serving.

This keto tomato basil soup brings the flavors of summer tomatoes and fresh basil together in a creamy, satisfying bowl. The combination of tomatoes’ natural sweetness and the creaminess of heavy cream creates a luxurious texture, while fresh basil adds a burst of aromatic freshness. Whether you’re enjoying it on a cold day or as a starter to a larger meal, this soup is a true comfort dish without the carbs.

Keto Spinach and Artichoke Soup

Inspired by the beloved spinach and artichoke dip, this keto version transforms the flavors into a hearty, creamy soup. It’s packed with nutritious spinach, artichokes, and a touch of cheese, making it an indulgent yet low-carb option perfect for keto dieters.

• 1 can (14 oz) artichoke hearts, drained and chopped
• 3 cups spinach, chopped
• 1 small onion, diced
• 2 tablespoons butter
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• 1/2 teaspoon garlic powder

Instructions:

1. In a large pot, melt butter over medium heat. Add diced onion and sauté until softened, about 4 minutes.
2. Add the chopped artichoke hearts, spinach, and chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cook for about 10-12 minutes, allowing the spinach to wilt and the flavors to combine.
3. Stir in the heavy cream, cream cheese, and garlic powder. Use a whisk or immersion blender to combine everything until smooth and creamy.
4. Add shredded mozzarella cheese, stirring until fully melted and incorporated into the soup.
5. Season with salt and pepper to taste, then serve hot.

This keto spinach and artichoke soup combines the best of both worlds—comforting, creamy soup with the bold flavors of spinach and artichokes. The cream cheese and mozzarella give it a rich, cheesy texture, while the spinach provides a fresh and healthy touch. It’s a great way to enjoy the flavors of a classic dip in a more nutritious, low-carb form.

Keto Cabbage and Sausage Soup

This keto cabbage and sausage soup is hearty, flavorful, and packed with satisfying ingredients. The combination of savory sausage, tender cabbage, and a rich broth makes this soup a filling and comforting low-carb option for any time of year.

• 1 pound Italian sausage (bulk, not in casings)
• 4 cups cabbage, shredded
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 7-8 minutes.
2. Add the diced onion and minced garlic, cooking for an additional 3 minutes until the onion is soft.
3. Stir in the shredded cabbage, chicken broth, smoked paprika, and thyme. Bring the mixture to a boil, then reduce to a simmer. Cook for 15-20 minutes, until the cabbage is tender.
4. Season with salt and pepper to taste, and serve the soup hot, garnished with fresh parsley.

This keto cabbage and sausage soup is a flavorful, satisfying dish that offers a perfect balance of savory sausage and hearty cabbage. The richness of the sausage and the subtle smokiness from the paprika elevate the flavor profile, while the cabbage provides a lightness and crunch. This soup is not only low in carbs but also incredibly filling, making it a perfect meal for any keto enthusiast.

Keto Leek and Cauliflower Soup

This Keto leek and cauliflower soup is a smooth, creamy dish that combines the mild, sweet flavor of leeks with the earthiness of cauliflower. The soup is perfect for a light but satisfying meal that is both nutritious and low in carbs.

• 2 leeks, cleaned and sliced
• 1 large cauliflower, chopped into florets
• 4 cups chicken or vegetable broth
• 2 tablespoons butter
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh thyme or chives, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the sliced leeks and cook, stirring frequently, for about 5-6 minutes until softened and slightly caramelized.
2. Add the cauliflower florets and chicken broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 12-15 minutes, until the cauliflower is tender.
3. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup to a blender and puree in batches.
4. Stir in the heavy cream, then season with salt and pepper to taste. Continue to cook on low heat for 2-3 minutes to combine.
5. Serve hot, garnished with fresh thyme or chives.

This leek and cauliflower soup is a comforting, velvety option that is rich in flavor while keeping carbs low. The leeks add a subtle sweetness to the soup, and the cauliflower creates a creamy, satisfying base. The heavy cream gives the soup its luxurious texture, making it feel indulgent even while it remains low in carbs. It’s an excellent choice for a light lunch or a hearty dinner.

Keto Butternut Squash Soup

Keto butternut squash soup offers all the delicious sweetness and warmth of traditional squash soup without the carbs. The soup is thick, creamy, and full of flavor, making it a fantastic seasonal dish perfect for cool evenings.

• 1 medium butternut squash, peeled and cubed
• 1 small onion, diced
• 2 tablespoons olive oil
• 3 cups chicken or vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh sage leaves, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, then spread it on a baking sheet. Roast in the oven for 25-30 minutes, or until the squash is tender and caramelized.
2. While the squash is roasting, heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, until softened.
3. Once the squash is roasted, add it to the pot with the cooked onions, along with the chicken broth, cinnamon, and nutmeg. Bring to a simmer and cook for another 10 minutes to allow the flavors to meld.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest for added texture.
5. Stir in the heavy cream, then season with salt and pepper to taste. Heat for another 2-3 minutes.
6. Serve hot, garnished with fresh sage.

This keto butternut squash soup delivers all the cozy flavors you love about fall, while staying within your low-carb diet. The roasted squash adds natural sweetness, while the cinnamon and nutmeg enhance its warmth and complexity. The addition of cream gives the soup a smooth, velvety texture that makes each spoonful feel indulgent, even without the extra carbs.

Keto Mushroom Soup

This rich and hearty keto mushroom soup is perfect for those who enjoy earthy flavors. The combination of sautéed mushrooms and rich cream creates a decadent soup that feels luxurious, while still fitting perfectly into a low-carb lifestyle.

• 2 cups mushrooms (cremini, button, or a mix), sliced
• 1 small onion, diced
• 3 tablespoons butter
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/4 teaspoon thyme
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the butter in a large pot over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.
2. Add the sliced mushrooms to the pot and cook for 8-10 minutes until they release their moisture and become golden brown.
3. Pour in the chicken broth, thyme, and garlic powder. Bring the soup to a simmer and cook for 10-12 minutes to allow the flavors to develop.
4. Using an immersion blender, blend the soup until smooth, or leave it slightly chunky if you prefer more texture. If using a regular blender, blend in batches until smooth.
5. Stir in the heavy cream, then season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes on low heat to combine the flavors.
6. Serve hot, garnished with fresh parsley.

Keto mushroom soup is a decadent, creamy dish with the perfect balance of savory mushrooms and rich cream. The mushrooms bring an earthy depth to the soup, while the heavy cream provides a rich texture that makes each bowl comforting and filling. This soup is a great low-carb option for mushroom lovers who are seeking a cozy, indulgent meal without the carbs.

Keto Roasted Garlic and Tomato Soup

This roasted garlic and tomato soup combines the deep, savory flavor of roasted garlic with the natural sweetness of tomatoes for a rich, satisfying keto-friendly dish. The addition of cream gives it a velvety texture, making it the perfect low-carb comfort food.

• 4 cups fresh tomatoes, chopped (or 2 cans of diced tomatoes)
• 1 bulb garlic, peeled and whole
• 1 small onion, diced
• 2 tablespoons olive oil
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the whole garlic bulb on a baking sheet, drizzle with olive oil, and roast for 30-35 minutes, until the cloves are soft and fragrant.
2. Meanwhile, heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4-5 minutes until softened and translucent.
3. Add the chopped tomatoes and chicken broth to the pot. Bring to a simmer and cook for 15-20 minutes, allowing the tomatoes to break down and release their juices.
4. Once the garlic is roasted, squeeze the soft garlic out of the cloves and add it to the pot with the tomatoes. Stir in dried basil, salt, and pepper.
5. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
6. Stir in the heavy cream and cook on low heat for 2-3 minutes to combine the flavors.
7. Serve hot, garnished with fresh basil.

This roasted garlic and tomato soup offers a perfect balance of rich, savory flavors from the roasted garlic and the natural sweetness of tomatoes. The heavy cream adds a smooth, creamy texture, making it a satisfying, keto-friendly meal. It’s ideal for a cozy dinner, especially when paired with a side of keto-friendly bread or a salad.

Keto Cream of Broccoli Soup

This keto cream of broccoli soup is a delicious, low-carb option that combines the goodness of fresh broccoli with a rich, creamy base. It’s full of flavor and nutrients, perfect for a light but satisfying meal that fits perfectly into a keto diet.

• 4 cups broccoli florets
• 1 small onion, diced
• 2 tablespoons butter
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/4 cup cream cheese, softened
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley or cheddar cheese for garnish (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add diced onion and sauté for 4-5 minutes until softened.
2. Add the broccoli florets and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, until the broccoli is tender.
3. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
4. Stir in the heavy cream, cream cheese, and garlic powder, and continue to cook for 3-4 minutes, until everything is well combined and creamy.
5. Season with salt and pepper to taste, then serve hot. Garnish with fresh parsley or a sprinkle of shredded cheddar cheese for extra flavor.

This keto cream of broccoli soup is a satisfying and healthy way to enjoy a classic comfort dish. The creaminess from the heavy cream and cream cheese, combined with the earthy flavor of broccoli, makes this soup both indulgent and nutritious. It’s the perfect dish for those on a keto diet looking for something light yet filling.

Keto Spicy Cauliflower and Sausage Soup

This keto spicy cauliflower and sausage soup combines the richness of sausage with the mild flavor of cauliflower, elevated by a touch of spice. The soup is hearty and flavorful, providing a delicious, low-carb meal perfect for chilly days.

• 1 pound Italian sausage (bulk, not in casings)
• 1 medium cauliflower, chopped into florets
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (adjust to desired spice level)
• Salt and pepper to taste
• 1/2 cup heavy cream
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, cook the Italian sausage over medium heat until browned and crumbled, about 7-8 minutes.
2. Add the diced onion and minced garlic to the pot, cooking for 3-4 minutes until softened and fragrant.
3. Add the cauliflower florets, chicken broth, smoked paprika, and red pepper flakes. Bring to a boil, then reduce the heat to low and simmer for 12-15 minutes, until the cauliflower is tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
5. Stir in the heavy cream, then season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to combine the flavors.
6. Serve hot, garnished with fresh parsley.

This keto spicy cauliflower and sausage soup is the perfect balance of savory sausage, mild cauliflower, and spicy heat from the red pepper flakes. The creamy texture from the heavy cream makes this soup indulgent while still being low in carbs. It’s a comforting, flavorful meal that can be enjoyed on any keto diet.

Keto Zucchini and Basil Soup

This Keto zucchini and basil soup combines the mild, slightly sweet flavor of zucchini with the aromatic freshness of basil. It’s a light, refreshing soup with a creamy texture, making it a perfect low-carb meal for any time of day.

• 4 medium zucchinis, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped (plus more for garnish)
• Salt and pepper to taste
• Parmesan cheese, grated (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking for 4-5 minutes until softened and fragrant.
2. Add the chopped zucchini and chicken broth to the pot. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes, until the zucchini is tender.
3. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
4. Stir in the heavy cream and fresh basil, and cook for an additional 2-3 minutes to allow the flavors to meld together.
5. Season with salt and pepper to taste, and serve hot. Garnish with grated Parmesan cheese and more fresh basil.

This keto zucchini and basil soup is light yet satisfying, with the perfect balance of creaminess and fresh flavors. The basil adds an aromatic note that elevates the mild zucchini, making this a delicious, refreshing soup that’s both low-carb and full of flavor. The grated Parmesan on top gives it an extra savory touch, completing the dish.

Keto Cauliflower and Cheddar Soup

This keto cauliflower and cheddar soup is a hearty, rich soup that combines the mild flavor of cauliflower with the sharp, creamy taste of cheddar cheese. It’s a comfort food classic, reimagined for a low-carb, keto-friendly lifestyle.

• 1 medium cauliflower, chopped into florets
• 1 small onion, diced
• 2 tablespoons butter
• 3 cups chicken broth
• 1 cup shredded sharp cheddar cheese
• 1/2 cup heavy cream
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh chives or parsley, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
2. Add the cauliflower florets and chicken broth to the pot. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes until the cauliflower is tender.
3. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
4. Stir in the heavy cream, shredded cheddar cheese, and garlic powder, and cook on low heat for 2-3 minutes until the cheese is melted and the soup is creamy.
5. Season with salt and pepper to taste, then serve hot. Garnish with fresh chives or parsley.

This keto cauliflower and cheddar soup is a perfect combination of creamy, cheesy goodness and the mild flavor of cauliflower. The cheddar adds a rich, savory depth to the soup, while the cauliflower provides a smooth, velvety texture. It’s a filling, comforting soup that makes an excellent low-carb meal.

Keto Avocado and Lime Soup

This refreshing keto avocado and lime soup is a light, creamy soup with a burst of citrusy freshness. The combination of avocado and lime provides a unique and satisfying flavor, perfect for a quick and easy low-carb meal.

• 2 ripe avocados, peeled and pitted
• 1 small cucumber, diced
• 1 small onion, diced
• 2 cups chicken or vegetable broth
• 1/4 cup fresh lime juice
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a blender or food processor, combine the avocados, cucumber, onion, and chicken broth. Blend until smooth.
2. Pour the mixture into a pot and heat over medium heat, stirring occasionally. Bring to a simmer and cook for 5-6 minutes to allow the flavors to blend.
3. Stir in the heavy cream and fresh lime juice, and continue cooking for an additional 2-3 minutes.
4. Season with salt and pepper to taste.
5. Serve hot or chilled, garnished with fresh cilantro.

This keto avocado and lime soup is a refreshing and creamy option that’s perfect for warmer weather or when you’re looking for something light but satisfying. The avocado provides a silky, rich texture, while the lime adds a zesty punch that makes this soup refreshing and vibrant. Whether served hot or chilled, it’s a versatile dish that’s easy to make and packed with flavor.

Note: More recipes​ are coming soon!