Egg & Mushroom Keto Soup Recipe
Recently. I discovered a delightful Indian Keto twist on Egg and Mushroom Soup. Trying out the recipe, I found it incredibly comforting and flavorful. The soup's simple preparation involved sautéing onions and mushrooms, adding coconut milk and water, and baking it with eggs. After 20 minutes, it was ready to be garnished with fresh coriander. I highly recommend this heartwarming bowl of Keto Egg and Mushroom Soup to embrace the winter vibes with its unique taste and warmth.
Equipment
- 1 Pan
- 1 Chopper
- 2 Bowl
Ingredients
- 2 eggs Medium sized
- 2 tbsp Dabur Coconut Milk
- 3 tbsp Ghee
- 1/4 cup Chopped mushrooms
- 1/4 cup chopped onions
- 1 fistful Chopped Coriander for Garnish
- 1/2 tbsp Black Pepper
- Salt as per taste
Instructions
- In a pan, heat the ghee. Now add the chopped onions and cook till golden.
- Now add the mushrooms, salt, and pepper and cook some more.
- In a cup put the coconut milk, and add an equal quantity of water. I had also added two chopped green chillies for additional taste.
- Add this coconut and water mixture to the pan and wait for it to boil.
- Once it starts boiling, lower the heat and cook for three to four minutes.
- Now transfer the contents to a baking dish or bowl.
- In a separate bowl, break two eggs.
- Now slowly drop these eggs into the soup mixture.
- Put some boiling water in a tray and place the soup bowl in it. Place the tray in your oven.
- Crank your oven to the highest, mine does not go beyond 250 degrees Celsius.
- Cook for 20 minutes.
- Garnish with the chopped coriander, and eat it hot.
Notes
- Calories: 312
- Net Carbs: 3 g
- Protein: 12 g
- Fat: 26 g