Keto for India

Priya’s Yummy Keto Yogurt Soup

Keto Yogurt Soup

Winter is on us, and soup seems like the most comforting meal. I have for you today a unique soup, which is made from yogurt. We have been having this soup since childhood. My grandmother used to make this for us, when we used to be down with cold and flu. Try this yummy and comforting Keto Yogurt Soup today and soon you will get hooked to it, just like me.

Priya’s Keto Yummy Yogurt Soup

You can add any veggie to this soup. Cauliflower and broccoli, go very well, just ensure you blanch the veggies before adding them to the soup. You can also have it without any veggies.

The soup is rich in aroma, as we add fennel and dried ginger powder to it. If you want to look for these ingredients in an Asian store then just ask for – Saunf for fennel and Saunth for dried ginger powder. But if you don’t have both, you can still go ahead and make a simpler version without them.

Whenever you want to have this soup, make it there and then. It tastes best when made fresh.

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Yummy Keto Yogurt Soup

I have for you today a unique soup, which is made from yogurt. You can add any veggie to this soup. Cauliflower and broccoli, go very well, just ensure you blanch the veggies before adding them to the soup.
Course Side Dish
Cuisine Indian
Keyword creamy keto soup, How to make Keto Yogurt Soup, Keto Yogurt, Keto Yogurt Soup, Keto Yogurt Soup Recipe
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 109kcal
Author Priya Dogra

Equipment

  • Cups 
  • Wok
  • Grinder

Ingredients

  • 100  ml Plain Whole Fat Yogurt
  • 1 tsp  Fennel Seeds
  • tsp  Dry Ginger Powder
  • ½ tsp  Cumin seeds
  • tsp  Ghee
  • 25 gms  Blanched Broccoli
  • 1 tsp  Turmeric Powder
  • 1 tsp  Red Chilly powder (optional)
  • 1 tsp  Coriander powder
  • ½ tsp  Black Pepper
  • Salt according to taste

Instructions

  • Start by blanching the broccoli in two cups of water. But don’t throw the water.
  • In a wok add the ghee and heat it. Drop the cumin seeds and let then splutter.
  • Add haldi or turmeric, red chilly powder, dry coriander powder to the ghee.
  • Add haldi or turmeric, red chilly powder, dry coriander powder to the ghee.
  • Lower the heat and let it cook for a minute.
  • Allow the water in which the broccoli is blanched to cool. Add it to the curd or yogurt and beat it well.
  • Now add this yogurt and water mixture to the wok and keep stirring continuously.
  • It is very important that you keep stirring continuously, or else the curd and water will separate, and look like curdled milk. Keep the heat high.
  • Once the soup starts boiling, you can now lower the heat.
  • Grind the fennel seeds with the dried Ginger and make a fine powder.
  • Drop this powder in the boiling soup. Add the black pepper powder.
  • Drop the broccoli and allow cooking for another five minutes. Add the salt and switch off the heat. Enjoy it piping hot.

Notes

  • Cals – 109
  • Fat – 9 g
  • Net carbs – 3 g
  • Protein – 2 g

Tip: My mother also adds half a teaspoon of sugar to this soup. If you want you can add a few drops of stevia. It tastes divine.

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