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Priya’s Keto Vegetarian Navratri Soup

Priya’s Keto Spinach Soup Recipe

I have for you today a Keto Vegetarian Spinach Soup, which has the distinct flavour of coconut in it. The soup is very filling, full of fibre and so yummy, that you can try serving it to fussy kids at home too.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine Indian
Servings 2
Calories 150 kcal

Equipment

  • knife
  • Wok
  • Ladle
  • Grinder

Ingredients
  

  • 150 gms  Spinach chopped
  • 50 gms  Turnip chopped
  • gms Ginger chopped
  • tsp  Olive Oil
  • 50  ml  Coconut Milk diluted with two cups of water.
  • 10  gms  Dessicated Coconut
  • Salt according to taste
  • Black Pepper, according to taste
  • Heavy Whipping Cream for garnish

Instructions
 

  • Measure all the veggies, wash, chop them and keep them ready.
    Chopped And Washed Spinach
  • In a thick bottom pan, put the olive oil and heat on low.
  • Now add the chopped ginger and saute till pink. Add chopped green chillies for extra flavour if you want.
    Saute Ginger In Olive Oil
  • Add all the washed veggies to the pan and raise the heat.
    Add The Washed Veggies To The Plan
  • Add the salt and pepper, keep cooking till the veggies release their water.
  • Now lower the heat and sprinkle the dessicated coconut on top.
  • When the coconut mixes well in the veggies, then add the diluted coconut milk to the pan and cook on low heat.
    Add The Dessicated Coconut And Coconut Milk
  •  Switch off the heat and allow the soup to cool down.
  • Transfer this soup to a blender and grind it till a fine consistency is achieved.
    Grind The Soup In A Blender
  • Put the soup back in the pan and boil for a few minutes.
    Heat The Soup
  • Before serving drizzle some freshly beaten cream on top.

Notes

More nutrition information about Keto Spinach Soup
  • Cals – 150
  • Net Carbs – 4.2 g
  • Protein – 3.3 g
  • Fats – 13.3 g
Keyword Keto Spinach Soup