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If you’re looking for a comforting, satisfying, and keto-friendly meal, then this Cream of Greens Soup with Halloumi Croutons is just what you need. Not only is it packed with greens like spinach and kale, giving it vibrant color and plenty of nutrients, but it’s also layered with rich cream, zesty pesto, and golden-brown halloumi croutons. This combination adds a variety of flavors that will keep you coming back for more.
Furthermore, it’s loaded with healthy fats to keep you full and help ward off those pesky keto flu symptoms. Therefore, this cozy bowl is excellent for meal prepping or a hearty lunch that will leave you feeling nourished and satisfied.
Why You’ll Love This Recipe
- Keto-Friendly: Keeps you on track with your low-carb goals.
- Nutrient-Packed: Full of vitamins and minerals from greens like spinach and kale.
- Tasty Combo: Creamy soup with crispy halloumi croutons makes for a winning flavor.
- Quick & Easy: Simple steps and ingredients mean you can make it on busy days.
- Flexible: Enjoy it as a cozy meal on its own or with a low-carb snack on the side.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Just a few wholesome ingredients come together to make this delicious and hearty soup. Here’s what you’ll need:
- Extra Virgin Olive Oil: Brings out the flavors of the veggies.
- Yellow Onion & Garlic: Foundation for a flavorful soup.
- Baby Spinach & Dark Leaf Kale: Adds a burst of greens and nutrients.
- Broccoli & Cauliflower: Make the soup hearty and filling.
- Ground Cinnamon: A pinch to enhance the overall flavor.
- Chicken or Vegetable Stock: The base of your soup.
- Almond Flour: Helps thicken the soup while keeping it keto-friendly.
- Lemon Juice & Heavy Whipping Cream: Adds a touch of zest and creaminess.
- Sea Salt & Black Pepper: For seasoning.
- Halloumi Cheese: Adds a salty, cheesy crunch.
- Pesto: Adds an amazing flavor to the croutons and soup! You can easily make your own pesto.
Yes, frozen vegetables work well in this soup! You may notice a slightly softer texture, but they’ll still deliver great flavor and nutrition. Just add them directly to the pot and adjust the simmering time as needed.
Yes, absolutely! To make this soup nut-free, simply substitute the almond flour with coconut flour. Use about half the quantity since coconut flour is more absorbent than almond flour. If you can’t have coconut, simply skip this ingredient, or use more veggies for a thicker soup.
To boost the protein content, you can add chunks of cooked chicken or turkey to the soup. Alternatively, for a vegetarian option, consider including quinoa (avoid this for strict keto), or simply add extra halloumi cheese. Both options offer excellent protein sources.
The spinach and kale in this soup contain higher levels of oxalates, which may pose a problem for some people. Therefore, to reduce the oxalate content, consider replacing these greens with other low-oxalate options such as bok choy, arugula, escarole, or radish greens.
Some ingredients, like onion, garlic, cauliflower, and broccoli, are high in FODMAPs. To make this soup low-FODMAP, omit the onion and garlic (you can replace them with garlic-infused oil, or wild garlic for flavor). You can also substitute the cauliflower and broccoli with zucchini or bell peppers.
To make it vegan, use vegetable stock and swap the cream for coconut cream or cashew cream. Instead of halloumi croutons, use tofu cubes seasoned and baked for a similar crunch. Alternatively, make some croutons using this vegan keto bread recipe.
How To Make Cream of Greens Soup
Brown the Onion. Warm 2 tablespoons of extra virgin olive oil in a large saucepan over medium heat. Add diced onion and minced garlic, cooking until the onion softens and turns translucent, about 5 minutes.
Add Veggies and Spices. Stir in broccoli, cauliflower, kale, and a pinch of ground cinnamon. Coat the veggies with oil and spices before adding 5 cups of stock. Bring to a simmer over medium heat.
Simmer to Soften. Cover the saucepan and simmer for 25 minutes, or until the veggies are soft. Add baby spinach in the last 5 minutes of cooking.
Blend and Season. Remove the saucepan from heat and allow the mixture to cool slightly. Stir in almond flour, lemon juice, and heavy whipping cream. Blend until smooth using a stick (immersion) blender or regular blender. Add salt and pepper to taste.
Make Halloumi Croutons. Dice the halloumi cheese into squares about ¾ inch (2 cm) long. Heat 1 tablespoon of olive oil in a frying pan over medium to high heat. Fry the halloumi cubes, turning each side until golden-brown.
Serve and Garnish. Pour the soup into bowls. Add 1 tablespoon of heavy cream and 1 tablespoon of pesto, swirling them into each bowl. Top with a quarter of the halloumi croutons.
Tips for Best Cream of Greens Soup
- Blend Carefully: Allow the soup to cool slightly before blending to avoid splatters and burns! If using a regular stand blender, blend in batches to prevent overflow.
- Perfect Halloumi Croutons: Fry the halloumi cubes over medium to high heat and turn them frequently to get a perfectly golden crust on all sides. Serve still warm for best texture (cooled Halloumi gets rubbery!)
- Adjust Seasoning: Taste and adjust salt, pepper, and lemon juice after blending to ensure the flavors are balanced and vibrant.
- Make It Your Own: Add extra veggies like zucchini or bell peppers to change up the flavor, or mix in your favorite herbs for more depth.
Storage Instructions
The soup itself will keep for up to 5 days in the fridge in an airtight container. Store the toppings (halloumi, cream, and pesto) separately and add them right before serving.
Yes, the soup can be frozen for up to 2 months without the toppings. Store it in freezer-safe containers, leaving some space at the top for expansion. When ready to eat, thaw overnight in the fridge and reheat on the stove over medium heat. Add the cream, pesto, and halloumi croutons just before serving.
Halloumi croutons are best when served fresh, but can be stored in an airtight container in the fridge for 2-3 days. Reheat them in a frying pan until crisp before adding them to your soup. Cold Halloumi wouldn’t taste pleasant as to would have a rubbery texture.
Serving Suggestions for Cream of Greens Soup
No matter how you serve it, this versatile soup will be a crowd-pleaser. Here are a few ideas:
- Half as an Appetizer: Serve half a portion for a tasty starter that will awaken your appetite.
- Whole as a Light Dish: Enjoy a full portion as a simple and satisfying light meal.
- Add Extra Protein: For a heartier option, pair the soup with cooked chicken or turkey to add extra protein.
- Keto Bread or Toast: Accompany with slices of keto-friendly bread or toast to soak up the delicious flavors of the soup.
Tools for Cream of Greens Soup
- Stand Blender or Immersion Blender: Essential for blending the soup to a smooth, creamy consistency.
Cream of Greens Soup with Halloumi Croutons
Ingredients
Soup
- 2 tbsp olive oil (extra virgin)
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 5.3 oz fresh baby spinach (or frozen and thawed spinach)
- 8.8 oz g dark leaf kale
- 1 ½ cups chopped broccoli
- 1 cup chopped cauliflower
- ¼ tsp ground cinnamon
- 5 cups vegetable stock (chicken stock)
- ¼ cup almond flour
- 1 tbsp fresh lemon juice (15 ml)
- 2 tbsp cream (heavy whipping)
- sea salt (to taste)
- freshly ground black pepper (to taste)
Topping
- 1 tbsp olive oil (extra virgin)
- 5.6 oz oz halloumi cheese (diced)
- 4 tbsp cream (heavy whipping)
- 4 tbsp green pesto
Instructions
- Heat 2 tablespoons of extra virgin olive oil in a large saucepan over medium heat. Add the diced onion and minced garlic. Cook until the onion softens and turns translucent, about 5 minutes.
- Add broccoli, cauliflower, kale, and a pinch of ground cinnamon. Stir to coat the veggies with oil and spices, then pour the stock. Cover and simmer over medium heat for 25 minutes, or until the veggies are soft. Add spinach in the last 5 minutes.
- Remove the pot from heat and let it cool slightly. Stir in almond flour, lemon juice, and 2 tablespoons of heavy whipping cream. Use a stick (immersion) blender to blend the soup until smooth. Add salt and pepper to taste.
- Dice the halloumi cheese into squares about ¾ inch (2 cm) long. Heat 1 tablespoon of olive oil in a frying pan over medium to high heat. Fry the halloumi cubes, turning until golden-brown on all sides.
- Pour the soup into bowls. Swirl in 1 tablespoon of heavy cream and 1 tablespoon of pesto for each bowl. Top with a quarter of the halloumi croutons.
Nutrition
Notes
- Serving Size: 2 cups (480 ml) and a main course, or 1 cup (240 ml) as an appetizer.
- Blend Carefully: Allow the soup to cool before blending to avoid hot splatters. Use an immersion blender or blend in batches to prevent overflow.
- Season to Taste: Adjust the seasoning after blending, adding more salt, pepper, or lemon juice as needed.
- Storage: Store the soup in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Store halloumi croutons separately and reheat in a frying pan before serving.
- Add Ons: Cooked chicken for extra protein, keto bread to serve.
