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Yummy-Keto-Yogurt-Soup

Yummy Keto Yogurt Soup

Priya Dogra
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.
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Indian
Servings 2
Calories 109 kcal

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.
    Blanch The Broccoli
  • In a wok add the ghee and heat it. Drop the cumin seeds and let then splutter.
    Drop The Cumin In The Ghee
  • 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.
    Take Whole Milk Curd Or Yogurt
  • 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.
    Fennel Seeds
  • Drop this powder in the boiling soup. Add the black pepper powder.
    Grind The Fennel And Ginger
  • Drop the broccoli and allow cooking for another five minutes. Add the salt and switch off the heat. Enjoy it piping hot.
    Drop The Broccoli In The Soup

Notes

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