35+ Flavorful Spring Green Vegetable Recipes to Try This Season

As the weather warms up and spring arrives, it’s the perfect time to embrace the fresh, vibrant green vegetables that the season brings.

These nutrient-packed greens, bursting with flavor, are not only delicious but also incredibly versatile in the kitchen. Whether you’re looking to create a light salad, a hearty stir-fry, or a savory soup, the possibilities are endless when it comes to cooking with spring greens.

From spinach and kale to peas and asparagus, these vegetables offer a wealth of vitamins and antioxidants that can help boost your health.

In this article, we’ll explore 35+ spring green vegetable recipes that will inspire your meals and make the most of what’s in season.

35+ Flavorful Spring Green Vegetable Recipes to Try This Season

Spring greens are more than just a healthy addition to your diet; they bring a refreshing burst of color and flavor to any dish.

From simple side dishes to main courses, there’s no shortage of ways to enjoy the goodness of these vibrant vegetables.

Whether you’re a seasoned cook or a beginner in the kitchen, these 35+ recipes will help you celebrate the season while nourishing your body.

So, grab your favorite spring greens and get cooking—you’ll find a new favorite recipe in no time!

Creamy Spinach and Avocado Soup

This creamy spinach and avocado soup is the perfect low-carb, keto-friendly dish for spring. The smooth, velvety texture from the avocado combined with the fresh flavor of spinach makes this soup both rich and refreshing. Packed with healthy fats and fiber, this soup is sure to satisfy hunger and provide sustained energy throughout the day.

Ingredients:

• 2 cups fresh spinach
• 1 ripe avocado
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh herbs (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing until softened (about 3-4 minutes).
2. Add the spinach and sauté for an additional 2-3 minutes, just until it wilts.
3. Pour in the vegetable broth and bring to a simmer. Let it cook for about 5 minutes.
4. Add the avocado, then blend the soup using an immersion blender or a regular blender until smooth and creamy.
5. Season with salt and pepper to taste. You can garnish with fresh herbs like basil or parsley for added freshness.

This creamy spinach and avocado soup is not only satisfying but also provides a great balance of healthy fats and leafy greens. It’s an excellent way to kickstart a keto lunch, providing energy and nutrients in one simple bowl. Plus, it’s easy to make and packed with flavor, making it a go-to choice for anyone following a low-carb lifestyle.

Zucchini and Leek Soup

A light and flavorful zucchini and leek soup that’s both keto and low-carb friendly. The zucchini offers a fresh, mild taste, while the leek provides an aromatic depth of flavor. This soup is ideal for those looking to keep their carb count low while still enjoying a satisfying, healthy lunch.

Ingredients:

• 2 medium zucchinis, sliced
• 2 leeks, cleaned and chopped (white and light green parts)
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth (low-sodium)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon fresh thyme (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped leeks and garlic, cooking until soft and fragrant (about 5 minutes).
2. Add the sliced zucchinis and cook for another 2 minutes, stirring occasionally.
3. Pour in the broth and bring to a boil. Once boiling, reduce the heat and simmer for about 10 minutes, or until the zucchini becomes tender.
4. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
5. Season with salt, pepper, and thyme to taste.

This zucchini and leek soup is a light and nutrient-packed option that keeps your carb intake in check while delivering great flavor. The blend of zucchini and leek creates a perfectly balanced soup that’s both creamy and refreshing. It’s a perfect addition to any low-carb or keto lunch plan, offering both fiber and flavor without compromising on taste.

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Asparagus and Kale Soup

Asparagus and kale are two of the best spring greens, and this soup brings them together in a delicious, low-carb, and keto-friendly combination. With the earthy flavor of kale and the slightly sweet, fresh notes of asparagus, this soup is not only healthy but incredibly satisfying.

Ingredients:

• 1 bunch asparagus, trimmed and cut into pieces
• 2 cups kale, stemmed and chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth (low-sodium)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh lemon juice (optional for brightness)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until soft and fragrant (about 3-4 minutes).
2. Add the asparagus pieces and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the broth and bring the soup to a simmer. Let it cook for about 10 minutes, or until the asparagus becomes tender.
4. Add the chopped kale and cook for an additional 5 minutes, until the kale has wilted.
5. Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, carefully blend the soup in batches.
6. Season with salt, pepper, and a squeeze of fresh lemon juice, if desired.

This asparagus and kale soup is a nutrient powerhouse, rich in vitamins and antioxidants. The pairing of kale with asparagus offers a savory and earthy flavor profile, making it a satisfying addition to any keto lunch. The freshness of the spring vegetables shines through, and the creamy texture from blending ensures that every spoonful is both comforting and healthy. It’s a perfect choice for those looking to fuel their day with a low-carb, nutrient-dense soup.

Broccoli and Basil Soup

This broccoli and basil soup is a fresh, aromatic dish perfect for spring. The subtle sweetness of broccoli combined with the aromatic flavor of basil creates a fragrant, vibrant soup. It’s low in carbs and rich in fiber, making it ideal for those following a keto diet.

Ingredients:

• 3 cups broccoli florets
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth (low-sodium)
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 1/4 cup heavy cream (optional, for a creamier texture)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until softened (about 3-4 minutes).
2. Add the broccoli florets and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and simmer for about 10 minutes, or until the broccoli becomes tender.
4. Blend the soup until smooth using an immersion blender or a regular blender.
5. Stir in fresh basil leaves and heavy cream (optional) for extra creaminess. Season with salt and pepper to taste.

This broccoli and basil soup is a refreshing and aromatic choice for any low-carb lunch. The addition of fresh basil enhances the natural sweetness of the broccoli, creating a balanced and comforting dish. The creamy texture provides a satisfying experience, while still keeping the soup keto-friendly and low in carbs.

Cabbage and Celery Soup

his cabbage and celery soup is an incredibly light yet flavorful soup packed with spring vegetables. The mild taste of cabbage is balanced with the crisp freshness of celery, creating a healthy, low-carb dish perfect for a keto lunch.

Ingredients:

• 2 cups chopped cabbage
• 3 celery stalks, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley (optional for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for about 3 minutes until softened.
2. Add the chopped cabbage and celery to the pot, cooking for an additional 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10-15 minutes until the cabbage and celery are tender.
4. Blend the soup until smooth, using an immersion blender or a regular blender.
5. Season with salt and pepper to taste. Garnish with fresh parsley, if desired.

This cabbage and celery soup is an excellent choice for a keto-friendly lunch that’s both light and satisfying. The subtle sweetness of the cabbage pairs perfectly with the freshness of celery, creating a simple but flavorful bowl of soup. It’s a great way to incorporate more green vegetables into your diet while keeping your carb intake low.

Pea and Mint Soup

refreshing, vibrant spring soup, the pea and mint combination is light and packed with flavor. This low-carb and keto-friendly soup is a perfect way to enjoy the sweetness of fresh peas with the bright, cooling flavor of mint. It’s a perfect soup for a fresh and healthy lunch.

Ingredients:

• 3 cups fresh or frozen peas
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 1 tablespoon olive oil
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the peas and cook for an additional 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and simmer for 5-7 minutes until the peas are tender.
4. Blend the soup until smooth using an immersion blender or regular blender.
5. Stir in chopped mint leaves and lemon juice (optional). Season with salt and pepper to taste.

This pea and mint soup is a refreshing, nutrient-packed option for a low-carb, keto lunch. The sweetness of peas is enhanced by the aromatic freshness of mint, making each spoonful satisfying and light. It’s an excellent springtime soup that offers a great balance of flavor and freshness while remaining keto-friendly.

Kale and Fennel Soup

A flavorful and nutritious soup combining the earthy taste of kale with the delicate, anise-like flavor of fennel. This soup is low in carbs and high in vitamins, making it an ideal springtime keto meal. It’s packed with fiber and antioxidants, offering a healthy, light lunch.

Ingredients:

• 2 cups chopped kale, stems removed
• 1 bulb fennel, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing until softened (about 3-4 minutes).
2. Add sliced fennel and kale to the pot, cooking for another 5 minutes until the kale begins to wilt.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 10 minutes until the kale is tender.
4. Blend the soup until smooth using an immersion blender or a regular blender.
5. Season with salt and pepper to taste.

This kale and fennel soup is a wonderful way to enjoy the earthy flavors of spring while keeping your carb intake low. The fennel adds a unique depth of flavor that pairs beautifully with the kale, making it a nutrient-dense option for a keto lunch. It’s light yet satisfying, providing all the right nutrients to keep you energized throughout the day.

Leek and Cauliflower Soup

This leek and cauliflower soup is a rich, creamy dish that’s perfect for a spring keto lunch. The cauliflower provides a mild base with a creamy texture when blended, while the leeks add a subtle sweetness and depth of flavor. It’s a low-carb and satisfying soup that’s easy to prepare.

Ingredients:

• 2 leeks, cleaned and chopped (white and light green parts)
• 1 medium cauliflower, cut into florets
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth (low-sodium)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced leeks and garlic, cooking until softened (about 3-4 minutes).
2. Add cauliflower florets to the pot and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat and simmer for 10-15 minutes, or until the cauliflower is tender.
4. Blend the soup until smooth using an immersion blender or regular blender.
5. Season with salt, pepper, and fresh thyme (optional) to taste.

This leek and cauliflower soup is a delicious and creamy option for anyone following a low-carb or keto diet. The cauliflower creates a velvety base, while the leeks add a sweet, aromatic flavor. It’s a comforting, satisfying soup that’s light yet filling, making it a perfect addition to your springtime keto lunch repertoire.

Spinach and Cucumber Soup

A refreshing and cooling spinach and cucumber soup that’s perfect for a light keto lunch. This soup combines the freshness of cucumber with the richness of spinach, making it an ideal dish for a low-carb, nutrient-dense meal.

Ingredients:

• 2 cups fresh spinach
• 1 cucumber, peeled and chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh dill (optional for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing until softened (about 3-4 minutes).
2. Add the chopped cucumber and cook for another 2-3 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 10 minutes until the cucumber is tender.
4. Add the spinach and cook for an additional 2-3 minutes, until wilted.
5. Blend the soup until smooth using an immersion blender or a regular blender.
6. Season with salt and pepper to taste, and garnish with fresh dill if desired.

This spinach and cucumber soup is the epitome of a refreshing, light spring meal. It combines the natural freshness of cucumber with the richness of spinach, resulting in a low-carb and highly nutritious soup. It’s a perfect choice for a keto lunch, offering a burst of vitamins and fiber with every spoonful.

Arugula and Lemon Soup

This arugula and lemon soup is an invigorating combination of peppery arugula and the zesty brightness of lemon. The rich, slightly bitter flavor of arugula is perfectly complemented by the refreshing tang of lemon, making this soup a light yet satisfying choice for a keto-friendly lunch.

Ingredients:

• 3 cups fresh arugula
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 1 tablespoon olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh lemon zest for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the arugula and sauté for another 2-3 minutes until it wilts down.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
4. Blend the soup until smooth using an immersion blender or a regular blender.
5. Stir in the lemon juice and season with salt and pepper to taste. Garnish with fresh lemon zest for added flavor.

This arugula and lemon soup is a fresh, flavorful, and vibrant option that brings out the natural peppery taste of arugula, rightened by the citrusy zing of lemon. It’s a light, refreshing soup that’s perfect for a spring keto lunch. The combination of flavors keeps the dish exciting while keeping it low-carb.

Green Bean and Pesto Soup

This green bean and pesto soup is a fantastic option for a keto lunch, with the earthy flavors of green beans paired with a rich, herby pesto sauce. The pesto adds depth and complexity to the soup, making it an incredibly flavorful, low-carb meal.

Ingredients:

• 2 cups green beans, trimmed
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 2 tablespoons pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing until softened (about 3-4 minutes).
2. Add the green beans and cook for another 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 10 minutes until the green beans are tender.
4. Blend the soup until smooth using an immersion blender or a regular blender.
5. Stir in the pesto, and season with salt and pepper to taste.

This green bean and pesto soup is a wonderful combination of fresh, green vegetables and herby richness. The pesto elevates the flavor of the green beans, creating a comforting and flavorful low-carb soup. It’s an ideal choice for anyone looking for a keto-friendly lunch that’s both hearty and healthy.

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Swiss Chard and Garlic Soup

Swiss chard and garlic make a bold pairing in this savory, low-carb soup. The slightly earthy and bitter flavor of Swiss chard is balanced by the savory richness of garlic, making this an ideal keto soup that’s packed with flavor and nutrients.

Ingredients:

• 4 cups Swiss chard, chopped
• 1 small onion, diced
• 4 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing until softened (about 3-4 minutes).
2. Add chopped Swiss chard to the pot and cook for 5-7 minutes, until it starts to wilt.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 10 minutes, allowing the flavors to meld.
4. Blend the soup until smooth using an immersion blender or a regular blender.
5. Season with salt and pepper to taste. Add lemon juice for a burst of freshness, if desired.

This Swiss chard and garlic soup is packed with nutrients, and the bold garlic flavor complements the natural earthiness of the Swiss chard. It’s an excellent choice for anyone on a keto diet, providing both satisfying flavors and a high dose of vitamins. It’s perfect for a nourishing, low-carb lunch.

Roasted Brussels Sprout and Shallot Soup

The roasted Brussels sprouts and shallots in this soup add a deep, rich flavor that’s hard to beat. Roasting the vegetables before blending them into the soup brings out their natural sweetness, resulting in a velvety, low-carb, and keto-friendly lunch option.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 2 shallots, peeled and halved
• 2 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme or rosemary (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss Brussels sprouts and shallots with olive oil, salt, and pepper, then place them on a baking sheet.
2. Roast in the oven for 20-25 minutes, flipping halfway through, until the vegetables are golden and tender.
3. In a large pot, sauté the garlic over medium heat until fragrant (about 1 minute).
4. Add the roasted Brussels sprouts and shallots to the pot along with the vegetable broth. Bring to a boil and simmer for 5 minutes.
5. Blend the soup until smooth using an immersion blender or a regular blender.
6. Season with salt and pepper, and garnish with fresh thyme or rosemary if desired.

This roasted Brussels sprout and shallot soup offers deep, caramelized flavors from the roasting process. The shallots add a sweet, savory depth, while the Brussels sprouts provide a satisfying texture. This rich, low-carb soup is perfect for a cozy, keto-friendly lunch that doesn’t skimp on flavor.

Spinach and Leek Soup with Coconut Milk

reamy and delicious low-carb soup, this spinach and leek combination gets an added richness from coconut milk. The spinach provides essential greens, while the leeks add a gentle, sweet flavor. Coconut milk lends a velvety texture and slight sweetness, making this a comforting keto lunch option.

Ingredients:

• 3 cups fresh spinach
• 2 leeks, cleaned and chopped (white and light green parts)
• 2 cloves garlic, minced
• 1 cup coconut milk (full-fat)
• 3 cups vegetable broth (low-sodium)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped leeks and garlic, sautéing until softened (about 4-5 minutes).
2. Add spinach and cook for an additional 2-3 minutes until wilted.
3. Pour in the vegetable broth and coconut milk, then bring to a boil. Reduce the heat and simmer for about 10 minutes.
4. Blend the soup until smooth using an immersion blender or a regular blender.
5. This spinach and leek soup with coconut milk is creamy and satisfying, with the coconut milk adding richness and depth. It’s a wonderful way to enjoy spring greens in a comforting, keto-friendly form. The mild sweetness from the coconut milk pairs beautifully with the savory flavors of spinach and leeks, making it a delicious low-carb lunch option.

Broccoli, Kale, and Dill Soup

A flavorful and nutrient-packed soup, this broccoli, kale, and dill combination provides both savory and herbal notes. Broccoli and kale work together to create a hearty base, while dill adds a fresh, aromatic touch, making it the perfect spring green soup for your keto lunch.

Ingredients:

• 2 cups broccoli florets
• 2 cups kale, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 1 tablespoon olive oil
• 2 teaspoons fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing until softened (about 3-4 minutes).
2. Add broccoli and kale to the pot, cooking for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the vegetables are tender.
4. Blend the soup until smooth using an immersion blender or a regular blender.
5. Stir in the fresh dill, and season with salt and pepper to taste.

This broccoli, kale, and dill soup is a perfect combination of hearty greens and fragrant herbs. Dill adds a surprising twist to the earthy flavors of broccoli and kale, making each bite refreshing yet satisfying. It’s a great low-carb, keto-friendly option for lunch, packed with vitamins and nutrients.:

Asparagus and Zucchini Soup

This asparagus and zucchini soup is light, creamy, and full of fresh flavors perfect for spring. The mild taste of zucchini blends beautifully with the earthy richness of asparagus, while the use of coconut milk adds creaminess without adding carbs.

Ingredients:

• 2 cups asparagus, chopped
• 1 medium zucchini, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup coconut milk (full-fat)
• 3 cups vegetable broth (low-sodium)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until softened (about 3 minutes).
2. Add the chopped asparagus and zucchini to the pot, cooking for 5-7 minutes until they begin to soften.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10-12 minutes until the vegetables are tender.
4. Blend the soup until smooth using an immersion blender or a regular blender.
5. Stir in the coconut milk, and season with salt and pepper to taste.

This asparagus and zucchini soup is a simple yet flavorful dish that’s creamy without being heavy, making it a great choice for a low-carb, keto lunch. The fresh asparagus adds a slight earthiness that complements the mild flavor of zucchini, while the coconut milk adds a silky texture. It’s a satisfying and healthy soup to enjoy during the spring season.

Spinach and Avocado Soup

Creamy avocado and fresh spinach come together in this refreshing spring soup. The richness of avocado provides a silky texture, while spinach offers a boost of green goodness, making this soup an ideal option for a low-carb, keto-friendly meal.

Ingredients:

• 3 cups fresh spinach
• 1 ripe avocado, peeled and pitted
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth (low-sodium)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Juice of half a lime (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until softened (about 3-4 minutes).
2. Add the spinach to the pot and cook until wilted, about 2 minutes.
3. Pour in the vegetable broth and bring to a simmer. Cook for 5-7 minutes, allowing the flavors to meld.
4. Add the avocado and blend the soup until smooth using an immersion blender or a regular blender.
5. Season with salt, pepper, and lime juice (if using) to taste.

This spinach and avocado soup is a creamy and refreshing way to enjoy spring greens while staying keto-friendly. The smooth texture of avocado makes this soup indulgent without the carbs, and the spinach provides a burst of nutrients. It’s perfect for a light and satisfying lunch that’s both creamy and nutrient-dense.

Cucumber and Dill Soup

This cucumber and dill soup is light, refreshing, and bursting with the cool, crisp flavor of cucumber. Dill adds an aromatic herbaceous note, while the low-carb broth and coconut cream bring a creamy yet refreshing texture, making this soup perfect for a spring keto meal.

Ingredients:

• 2 medium cucumbers, peeled and chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 1/2 cup coconut cream (full-fat)
• 2 teaspoons fresh dill, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until softened (about 3 minutes).
2. Add the chopped cucumbers to the pot, cooking for an additional 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10-12 minutes.
4. Blend the soup until smooth using an immersion blender or a regular blender.
5. This cucumber and dill soup is the perfect balance of creamy and refreshing. The light cucumber flavor is complemented by the aromatic dill, while the coconut cream gives it a rich yet refreshing texture. It’s an ideal keto soup for a spring lunch, offering both flavor and nourishment without the carbs.

collard Greens and Celery Soup

Collard greens and celery create a nutritious and satisfying soup full of fiber and flavor. The slight bitterness of collard greens is balanced by the fresh, crisp taste of celery, and the soup’s creamy texture is made possible with the addition of coconut cream, making it a perfect spring low-carb soup.

Ingredients:

• 2 cups collard greens, chopped
• 2 celery stalks, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth (low-sodium)
• 1/2 cup coconut cream (full-fat)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until softened (about 3 minutes).
2. Add the chopped celery and collard greens to the pot, sautéing for 5-7 minutes until the greens begin to wilt.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes.
4. Blend the soup until smooth using an immersion blender or a regular blender.
5. Stir in the coconut cream, and season with salt and pepper to taste.

This collard greens and celery soup is packed with fiber and nutrients. The mild bitterness of collard greens pairs wonderfully with the crisp, fresh celery, while the coconut cream adds a smooth, luxurious texture. It’s an excellent low-carb, keto-friendly soup that is both hearty and healthy.

Kale and Cauliflower Rice Soup

This kale and cauliflower rice soup is an excellent low-carb alternative to traditional rice soups. The cauliflower rice provides a base for the soup while kale brings richness and nutrients, creating a hearty yet light meal. This keto-friendly soup is perfect for anyone craving a comforting yet healthy option.

Ingredients:

• 2 cups kale, chopped
• 1 cup cauliflower rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until softened (about 3 minutes).
2. Add the cauliflower rice and cook for another 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 5-7 minutes.
4. Add the chopped kale and cook until wilted, about 2-3 minutes.
5. Season with salt, pepper, and lemon juice (if using) to taste.

This kale and cauliflower rice soup is a hearty and satisfying low-carb meal. The cauliflower rice adds texture and substance, while the kale provides a burst of greens, making it a nutrient-dense soup. It’s the perfect keto option for a filling lunch or dinner without compromising on flavor.

Broccoli, Leek, and Chive Soup

This broccoli, leek, and chive soup combines the earthy taste of broccoli, the sweet depth of leeks, and the fresh, mild flavor of chives. It’s a creamy, comforting soup made even more flavorful by adding coconut cream for richness. It’s a nutritious, keto-friendly soup that celebrates the best of spring.

Ingredients:

• 2 cups broccoli florets
• 2 leeks, cleaned and chopped (white and light green parts)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 1/2 cup coconut cream (full-fat)
• 2 tablespoons fresh chives, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and leeks, sautéing until softened (about 5 minutes).
2. Add the broccoli florets and cook for another 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10-12 minutes.
4. Blend the soup until smooth using an immersion blender or a regular blender.
5. Stir in the coconut cream and chopped chives, and season with salt and pepper to taste.

This broccoli, leek, and chive soup is a fresh and comforting dish that’s perfect for spring. The coconut cream adds a uxurious texture, while the chives provide a subtle onion-like flavor that complements the richness of the broccoli and leeks. It’s a nutrient-packed, low-carb, keto-friendly soup that’s perfect for lunch or dinner.

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Note: More recipes are coming soon