Keto Winter Vegetarian Soup
My soup today is a crazy combination of turnips, bottle gourd (lauki) and spinach. I call it a crazy combo, since I have never tried it before. The end result was a yummy, mildly flavored soup, which was filling and full of fiber.
Equipment
- Wok
- Bowl
- Ladle
Ingredients
- 2 tbsp About 30 ml Dabur Coconut Milk
- 50 gms Turnips cut in dices
- 50 gms Bottle Gourd (Lauki) cut in dices
- 100 gms Spinach finely chopped
- 2 Cloves Garlic
- 1 tsp Ginger paste
- Star Anise powder or 1 petal
- ½ tsp Star Anise powder or 1 petal
- ¼ tsp Cloves powder or 2 cloves
- ¾ tsp Black Pepper powder
- 4 tbsp or about 60 ml Melted Ghee
- 25 gms of finely chopped Red onion
- 100 gms Paneer or Cottage Cheese cut in small cubes
Instructions
- In a wok add the ghee and heat it.
- Drop the cubes of cottage cheese.
- Fry till they are golden and then remove from the wok.
- In the same ghee now drop the ginger paste and fry till it changes color. Next add the garlic, cloves and star anise and fry some more.
- Add the onion and fry till it becomes pink. Add half a cup of water and let it come to a boil.
- Now add the turnips and cover the wok for five to seven minutes, allow to cook on low heat.
- Open the lid and add the bottle gourd and cover the pan again for five to seven minutes.
- Check if the vegetables are almost tender. Then add the spinach and keep cooking on low heat.
- Once the veggies are fully tender, add the coconut milk, salt, pepper and cook for three to four minutes more. Switch off the heat, cover the soup and let it cool down.
- Blend the soup and heat it once again, when you are ready to eat. Garnish with the fried cottage cheese.
Notes
- Cals – 472
- Net Carbs – 6 g
- Protein -11 g
- Fat – 18 g