Vegan Keto Coconut Soup
Check out my blog on the Vegan Ketogenic Diet here (plus it has links to other Vegan Keto recipes!)
This delicious vegan keto tangy coconut soup is a winner for party nights or for snuggling in and having a cozy evening. It has high fat, moderate protein and low carbs. It is filled with nutritious vegetables and will leave you feeling satisfied.
Recipe Specifics
- Oils
- Vegetables
- In this recipe are some of my favorite low carb vegetables, however, you can use this recipe to clean out your veggie drawer and substitute your favorite vegetables instead. Cauliflower and mushrooms are two vegetables that are great in this dish. Feel free to get creative.
- I eat this soup plain to keep it in vegan keto style, however for any of your guests who are not following that eating plan feel free to serve with a side of brown rice.
Find more of my vegan keto recipes at the bottom of my vegan keto blog here!
Thank you for reading along and pursuing goodness with me.
Xo,
| Prep Time | 15 Minutes |
| Cook Time | 35 Minutes |
| Servings |
Bowls
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Ingredients
Main
- 1 1/4 Cup Organic Oil
- 1 Box Organic Firm Tofu
- 2 1/2 Cup Braggs Liquid Aminos
- 1 Large organic yellow onion Chopped
- 12 Cloves Organic Garlic
- 3 16 oz. Cans Organic Coconut Milk Full fat
- 4 Cups Organic Broccoli Rabe Fresh or frozen; Chopped
- 1 1/2 Cup organic lemon juice Or two freshly squeezed organic lemons
- 2 Tbs. Organic Powdered Garlic Pressed or diced finely
- 4 Cups Organic Bok Choy Chopped
- 4 Cups Organic Zucchini Chopped
- 2 16 oz. Cans Organic Coconut Cream
Optional
- 1 Small Bunch Organic Cilantro
- 1 1/2 Cup organic lemon juice to adjust flavor
- 1 Cup Organic Pickled Jalapeno
Ingredients
Main
Optional
|
|
Instructions
Tofu Bites
- Cut the tofu into 1 square inch cubes or 1/2 inch square cubes. Toss the tofu in Braggs liquid aminos and garlic powder. Put some cooking oil on a pan, spread the tofu in one layer, and bake in the oven at 350 (F) until the rest of the soup is done.
Soup
- In a large soup pot sauté the chopped onion and garlic until fragrant and the onion is opaque. Add the coconut milk and the vegetables that are most dense (usually that will be the stalk of the broccoli). Bring to a simmer. Add the lemon juice, liquid aminos, powdered garlic, bok choy, zucchini, and coconut cream. Let the flavors meld while they simmer for 5 - 10 minutes. Taste and adjust flavors to your liking: More lemon to make it more tangy, more liquid aminos to make it more salty, more coconut cream to make it creamier. Mix in the jalapenos if you can handle the heat. Serve with cilantro sprinkled on top and a wedge of lemon.
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