11 PCOS Soup Recipes - Quick & Easy

Hi everyone. As winter approaches, it’s the perfect time to explore some delicious and healthy soup recipes. Today, I'm excited to share 11 fantastic PCOS-friendly Keto soup recipes. These are not just ordinary soups; they're specially crafted for those on a PCOS diet, ensuring they're low in carbs yet full of flavor. Let's dive into understanding more about the PCOS diet and how these soups fit into it. I will explain most of the recent questions that I have noticed like what is an effective PCOS diet, what are the best PCOS soup recipes, and how to set up your instant pot soup settings.

What is the PCOS Diet?

Polycystic Ovary Syndrome (PCOS) is a condition affecting many women, and diet plays a crucial role in managing its symptoms. The PCOS diet is all about balancing hormones and managing insulin levels. It typically includes foods that are low in carbohydrates, high in protein, and rich in healthy fats. This diet not only helps in managing weight but also aids in reducing the risk of developing diabetes and heart diseases, which are often associated with PCOS.

Learn more about The PCOS diet here.

PCOS soup recipes and Keto?

When you're on a Keto diet, the key is to look for soups that are low in carbs and high in healthy fats. Ideal Keto soups are those made with bone broth, cream-based, or loaded with non-starchy vegetables. They are not only nutritious but also help in maintaining ketosis, the state where your body burns fat for energy instead of carbs. Soups like creamy cauliflower, chicken zoodle, and mushroom spinach are great options.

Is Carrot Soup Good for PCOS?

Carrot soup can be a good option for a PCOS diet when prepared correctly. Carrots are naturally higher in carbs than some other vegetables, but when used in moderation and combined with other low-carb ingredients, they can fit into a PCOS-friendly Keto diet. It's all about balancing the ingredients to keep the overall carb count low.

Our 11 Keto-Friendly PCOS Soup Recipes

Creamy Cauliflower Soup

Ingredients: 1 large head cauliflower (cut into florets), 3 cloves garlic (minced), 1 medium onion (chopped), 4 cups chicken or vegetable broth, 1 cup heavy cream, salt, and pepper to taste, olive oil.

Instructions: Begin by heating olive oil in a large pot. Add garlic and onion, sautéing until they become translucent.

Add the cauliflower florets and pour in the broth. Bring to a boil, then reduce heat and let it simmer until the cauliflower is tender.

Use an immersion blender to puree the soup in the pot until smooth. Stir in the heavy cream and season with salt and pepper. Warm through and serve.

Broccoli Cheddar Soup

Ingredients: 2 cups broccoli (cut into small florets), 1 cup cheddar cheese (grated), 3 cups chicken broth, 1 cup heavy cream, salt, and pepper, 1 tbsp butter.

Instructions: In a large pot, melt butter over medium heat.

Add broccoli florets and sauté lightly. Pour in the chicken broth and bring to a boil. Once the broccoli is tender, reduce the heat.

Partially blend the soup to get a chunky but creamy texture. Add the heavy cream and cheddar cheese, stirring until the cheese melts. Season with salt and pepper.

Spicy Pumpkin Soup

Ingredients: 2 cups pumpkin puree, 1 can coconut milk, 2 cups vegetable broth, 1 tsp curry powder, salt, pepper, 1 tsp cumin, 1 small onion (chopped), 2 cloves garlic (minced).

Instructions: In a large pot, sauté onion and garlic until soft. Add the pumpkin puree, coconut milk, vegetable broth, curry powder, and cumin.

Bring to a simmer and cook for about 15 minutes. Season with salt and pepper. For a smoother texture, blend the soup using an immersion blender.

Chicken Zoodle Soup

Ingredients: 2 chicken breasts (cubed), 2 large zucchinis (spiralized into noodles), 4 cups chicken broth, 1 cup mixed vegetables (carrots, celery, chopped), salt, pepper, 1 tbsp olive oil.

Instructions: In a pot, heat olive oil over medium heat. Add the chicken cubes and cook until they're almost done.

Add the mixed vegetables and sauté for a few minutes. Pour in the chicken broth and bring to a boil.

Reduce the heat and add the zucchini noodles, cooking for an additional 3-5 minutes. Season with salt and pepper.

Tomato Basil Soup

Ingredients: 1 can whole tomatoes, ¼ cup fresh basil (chopped), 2 cloves garlic (minced), 1 cup heavy cream, salt, pepper, 1 onion (chopped), olive oil.

Instructions: In a large pot, heat olive oil and sauté garlic and onion until translucent. Add the canned tomatoes (with their juice) and basil.

Bring to a simmer and cook for about 20 minutes. Use an immersion blender to puree the soup. Stir in the heavy cream, season with salt and pepper, and heat through.

Mushroom and Spinach Soup

Ingredients: 2 cups mushrooms (sliced), 2 cups spinach (fresh), 1 onion (diced), 3 cups vegetable broth, 1 cup heavy cream, salt, pepper, 2 tbsp olive oil.

Instructions: In a large pot, heat olive oil and sauté the mushrooms and onion until they're soft.

Add the vegetable broth and bring to a boil. Reduce the heat, add the spinach, and cook until it wilts. For a creamy texture, blend the soup slightly. Stir in the heavy cream and season with salt and pepper.

Beef and Vegetable Soup

Ingredients: 1 lb beef chunks, 2 cups mixed vegetables (carrots, celery, green beans, chopped), 4 cups beef broth, salt, pepper, 1 tbsp olive oil.

Instructions: In a large pot, heat olive oil and brown the beef chunks on all sides. Add the chopped vegetables and sauté for a few minutes.

Pour in the beef broth and bring to a boil. Reduce the heat and simmer until the beef is tender. Season with salt and pepper.

Lemon Chicken Soup

Ingredients: 2 chicken breasts (cubed), 4 cups chicken broth, 2 cups spinach, juice of 1 lemon, salt, pepper, 1 onion (chopped).

Instructions: In a pot, sauté chopped onion, then add the cubed chicken and cook until it’s white on all sides.

Pour in the chicken broth and bring to a boil. Add the spinach and cook until wilted. Squeeze in the lemon juice, season with salt and pepper.

Egg Drop Soup

Ingredients: 4 cups chicken broth, 2 eggs (beaten), 2 green onions (chopped), salt, pepper, a pinch of ground ginger.

Instructions: Bring the chicken broth to a simmer in a pot. Season with salt, pepper, and ginger.

Slowly pour the beaten eggs into the broth, stirring gently to form egg ribbons. Garnish with chopped green onions.

Moderate Carrot Soup

Ingredients: 2 large carrots (chopped), 3 cups chicken broth, 1 onion (chopped), 1 clove garlic (minced), 1 cup heavy cream, spices (cumin, coriander), salt, pepper, olive oil.

Instructions: In a pot, heat olive oil and sauté onion and garlic until soft. Add chopped carrots, spices, and chicken broth.

Bring to a boil, then simmer until carrots are tender. Blend the soup for smoothness. Stir in the heavy cream, season with salt and pepper.

Creamy Asparagus Soup

Ingredients: 1 lb asparagus (trimmed and chopped), 3 cloves garlic (minced), 1 onion (diced), 4 cups chicken or vegetable broth, 1 cup heavy cream, salt, pepper, olive oil.

Instructions: Heat olive oil in a pot. Add garlic and onion and sauté until translucent. Add the asparagus and broth, cooking until the asparagus is tender.

Blend the soup to achieve a creamy texture. Stir in the heavy cream, and season with salt and pepper.

Each of these recipes provides a comforting, nutritious option for those managing PCOS and adhering to a Keto diet. Print this page of PCOS soup recipes or visit this page again!