This spinach soup is a creamy, nutrient-packed, low-carb delight perfect for a keto diet. Rich in vitamins, antioxidants, and healthy fats, this soup is comforting and satisfying while following the keto diet.
Keto spinach soup is a powerhouse of nutrition, offering numerous health benefits:
- It supports digestion and promotes gut health.
- Loaded with Vitamins A, C, and K for immunity and skin health.
- Perfect for maintaining ketosis while keeping you full.
- Cream and butter add essential fats for energy and satiety.
- A light yet filling meal that helps control cravings.
This wholesome soup nourishes your body while keeping your keto diet delicious and satisfying.
How to make keto spinach soup?
Ingredients:-
- Fresh spinach leaves
- Butter or olive oil
- Garlic and onions
- Heavy cream or coconut cream
- Vegetable broth
- Seasonings - salt, pepper
- Cheese (mozzarella or cheddar cheese) - optional
Instruction:-
Heat oil in a pan. Add chopped garlic and saute until fragrant. Add chopped onion and saute until translucent. Then, add chopped spinach and cook until spinach starts to wilt. Save some of the wilted spinach to add as a topping.
Add vegetable broth and simmer for 3 - 4 minutes. Using a hand blender, blend it to a puree. Stir in heavy cream and cheese, and stir well. Simmer for 2 minutes on low heatโseason with salt and pepper.
Turn off the heat. Drizzle some fresh cream and wilted spinach and serve hot. Adjust black pepper or sprinkle a pinch of red pepper flakes for a kick of heat.
Extra tips for the best keto spinach soup:-
- Use fresh spinach leaves instead of frozen leaves
- Adjust the consistency of the soup by adding more or less broth
- If not vegetarian, you can add chicken broth, too
- For vegan, substitute dairy cream with coconut cream and cheese with vegan cheese.
- You can also manage the consistency of the soup by adding a slurry of almond flour.
- For extra protein, add sauteed mushroom, tofu, or paneer.
Similar Recipes
Keto Spinach Soup
Equipment
- 1 Soup pot pan
- 1 Spatula
- 1 Hand Mixer or blender jar
Ingredients
- 1 lb fresh spinach leaves
- ยผ cup fresh dairy cream or coconut cream for vegan
- 3 tbsp shredded cheese
- 1 tsp salt or as per taste
- ยฝ tsp black pepper powder
- ยฝ onion finely chopped
- 3 tsp garlic 6 -8 cloves minced
- 1 tsp butter olive oil
- 1 cup vegetable broth
Optional to make a slurry to thicken the consistency
- 1 tbsp almond flour
- 4 tbsp water
Instructions
- Heat oil in a pan.
- Add chopped garlic and saute until fragrant.
- Add chopped onion and saute until translucent.
- Then, add chopped spinach and cook until spinach starts to wilt. Save some of the wilted spinach to add as a topping.
- Add vegetable broth and simmer for 3 - 4 minutes.
- Using a hand blender, blend it to a puree.
- Stir in heavy cream and cheese, and stir well.
- Simmer for 2 minutes on low heatโseason with salt and pepper.
- Turn off the heat.
- Drizzle some fresh cream and wilted spinach and serve hot.
- Adjust black pepper or sprinkle a pinch of red pepper flakes for a kick of heat.
Notes
-
- Use fresh spinach leaves instead of frozen leaves
-
- Adjust the consistency of the soup by adding more or less broth
-
- If not vegetarian, you can add chicken broth, too
-
- For vegan, substitute dairy cream with coconut cream and cheese with vegan cheese.
-
- You can also manage the consistency of the soup by adding a slurry of almond flour.
-
- For extra protein, add sauteed mushroom, tofu, or paneer.
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