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 mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine Indian
Servings 2
Calories 109 kcal
- 100 ml Plain Whole Fat Yogurt
- 1 tsp Fennel Seeds
- 1 tsp Dry Ginger Powder
- ½ tsp Cumin seeds
- 3 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
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.
- Cals – 109
- Fat – 9 g
- Net carbs – 3 g
- Protein – 2 g
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