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Green Immune Boosting Keto Soup

4.6 stars, average of 113 ratings

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This soup is the Wonder Woman of the soup world!

Packed full of Vitamins A, C and E, antioxidants and immune boosting ingredients like garlic and ginger, this soup will be the powerhouse that you’ve been looking for. And not only is it full of vitality — it tastes incredible!

We are using frozen low-carb vegetables as they are easier to come by in winter but feel free to swap with fresh spinach, kale and broccoli. When using turmeric, always make sure to add a good pinch of black pepper as it increases the absorption of curcumin, turmeric’s anti-inflammatory component by 2,000%!

This easy low-carb soup can be very easily adapted to be vegan keto, with adaptions listed below and can be frozen in portions for easy meal prepping. Enjoy!

Hands-on Overall

Serving size about 1 1/2 cups, 360 ml/ 12 fl oz

Allergy information for Green Immune Boosting Keto Soup

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free


  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving, about 1 1/2 cups, 360 ml/ 12 fl oz)

Net carbs8.2 grams
Protein14.5 grams
Fat24.7 grams
Calories312 kcal
Calories from carbs 10%, protein 18%, fat 72%
Total carbs14.4 gramsFiber6.2 gramsSugars3.2 gramsSaturated fat16.2 gramsSodium482 mg(21% RDA)Magnesium155 mg(39% RDA)Potassium918 mg(46% EMR)

Ingredients (makes 6 servings)

  • 2 tbsp virgin coconut oil or ghee (30 ml)
  • 500 g frozen broccoli florets or fresh broccoli (1.1 lb)
  • 1 package frozen spinach, defrosted and drained (250 g/ 8.8 oz)
  • 1 package frozen kale or fresh kale, chopped finely (250 g/ 8.8 oz)
  • 3 celery stalks, trimmed (120 g/ 4.2 oz)
  • 2 cloves garlic, minced
  • 2 tbsp grated fresh ginger (12 g/ 0.4 oz)
  • 1 can full-fat coconut milk (400 ml/ 13.5 fl oz)
  • 3 cups chicken stock or vegetable stock (720 ml/ 24 fl oz)
  • 1 tsp ground turmeric
  • 1 cup chopped parsley, divided (60 g/ 2.1 oz)
  • sea salt and ground pepper, to taste
  • 6 tbsp Greek yogurt or coconut yoghurt (90 g/ 3.2 oz)
  • 6 tbsp toasted hemp seeds or pumpkin seeds (53 g/ 1.9 oz)
  • chili flakes, to taste


  1. Prepare all the ingredients. Chop the kale (if using fresh) and remove the hard stems. Squeeze out any excess juices from the spinach. Green Immune Boosting Keto Soup
  2. Dice the celery and finely chop the garlic. Add to a heavy pot along with the coconut oil and cook over medium-high heat until celery is softened.
  3. Add the grated ginger and cook for a further minute.
    Green Immune Boosting Keto Soup
  4. Add the spinach, kale and broccoli florets to the pot and add the coconut milk, chicken stock (or vegetable stock) and parsley (reserve some for garnish).
    Green Immune Boosting Keto Soup
  5. Bring to the boil and then reduce heat and simmer for 10 to 15 minutes or until the broccoli is softened.
    Green Immune Boosting Keto Soup
  6. Working in batches, blitz in a high-speed blender until smooth and bright green.
    Green Immune Boosting Keto Soup
  7. Serve each bowl with a tablespoon of yoghurt (or coconut yogurt) swirled in, and topped a tablespoon toasted hemp seeds (or pumpkin seeds), chili flakes and remaining the parsley.
  8. Store in a covered dish in the fridge for up to 1 week or portion out and freeze. Green Immune Boosting Keto Soup

Ingredient nutritional breakdown (per serving, about 1 1/2 cups, 360 ml/ 12 fl oz)

Net carbsProteinFatCalories
Coconut oil, extra virgin
0 g0 g2.2 g20 kcal
Broccoli, frozen, chopped, cooked, boiled, drained, without salt
2 g2.6 g0.1 g23 kcal
Spinach, frozen
0.5 g1.5 g0.2 g12 kcal
Kale, frozen, cooked, boiled, drained, without salt
1.3 g1.2 g0.2 g13 kcal
Celery stalk, fresh
0.3 g0.1 g0 g3 kcal
Garlic, fresh
0.3 g0.1 g0 g1 kcal
Ginger root, fresh
0.3 g0 g0 g2 kcal
Coconut milk (full-fat, unsweetened)
1.8 g1.3 g13.6 g125 kcal
Chicken stock (broth), chicken only, homemade
0 g2.4 g2.4 g31 kcal
Turmeric, spices (dried, ground)
0.2 g0 g0 g2 kcal
Parsley, fresh (spices)
0.3 g0.3 g0.1 g4 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Yogurt, plain (full-fat, Greek style, 5% fat)
0.6 g1.4 g0.8 g14 kcal
Hemp seeds, hearts (hulled, natural)
0.3 g3.5 g5 g60 kcal
Peppers, chile (chili), flaked and dried, spices
0.1 g0.1 g0.1 g1 kcal
Total per serving, about 1 1/2 cups, 360 ml/ 12 fl oz
8.2 g14.5 g24.7 g312 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (2)

I love this soup! I have made it multiple times and I portion and freeze. The flavors are subtle and well balanced.

Thank you for your lovely feedback!