Keto Spinach Soup
This keto spinach soup is a creamy, delicious, and nutrient-dense meal that perfectly fits into a low-carb lifestyle. Plus, it’s quick to prepare, customizable, and perfect for a comforting, guilt-free meal.
Servings: 4 People
Equipment
- 1 Soup pot pan
- 1 Spatula
- 1 Hand Mixer or blender jar
Ingredients
- 1 lb fresh spinach leaves
- ¼ cup fresh dairy cream or coconut cream for vegan
- 3 tbsp shredded cheese
- 1 tsp salt or as per taste
- ½ tsp black pepper powder
- ½ 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 heat—season 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
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- Use fresh spinach leaves instead of frozen leaves
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- Adjust the consistency of the soup by adding more or less broth
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- If not vegetarian, you can add chicken broth, too
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- For vegan, substitute dairy cream with coconut cream and cheese with vegan cheese.
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- You can also manage the consistency of the soup by adding a slurry of almond flour.
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- For extra protein, add sauteed mushroom, tofu, or paneer.