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How to make Keto Soup in Coconut milk with spinach and mushrooms

keto soup

Warm and hearty keto soup perfect for cold winter nights

Cuisine
Courses ,
Time
Prep Time: 10 min Cook Time: 25 min
Servings 5
Description

This is a warm and hearty soup that is going to make you feel cozy especially when it is cold outside. It is made of mushrooms and spinach in coconut milk along with aromatic Indian spices.

(Net carbs per serving: 5.7g)

Ingredients
  • 1 tablespoon Oil (olive, avocado or coconut oil)
  • 1/2 teaspoon Cumin seeds
  • 2 inches Cinnamon stick
  • 3 cloves Garlic
  • 3 tablespoons Onion (chopped)
  • 2 teaspoons Coriander powder
  • 1/2 teaspoon Black pepper powder
  • 3 cups Brown Cremini Mushrooms (sliced)
  • 3 cups Spinach leaves
  • 400 ml Coconut milk (1 can)
  • Coriander leaves (handful)
  • 1 tablespoon Dried Fenugreek leaves (kasuri methi)
  • 2 Green chillies
  • 1 teaspoon Garam masala powder
  • Lime juice (to taste)
  • Salt (to taste)
Instructions

  1. Set a pot on medium heat. Add oil, cumin seeds, one cinnamon stick, chopped onion, and finely chopped garlic

  2. Stir fry till the onions turn slightly translucent. This should take approximately a minute

  3. You can use any mushrooms of your choice I am using Brown Cremini mushrooms. Add that in along with some salt to taste.

  4. Stir fry the mushrooms till they soften up a little bit. This should take approximately one or two minutes

  5. Next, add coriander powder and black pepper powder. Give that a quick stir.  

  6. Add in spinach leaves. (I used baby spinach leaves, if you're using larger spinach leaves, chop them up a little bit) and then add them in.

  7. Stir fry the spinach along with the mushroom until the spinach wilts. 

  8. While the spinach is cooking, into a blender jar add in a handful of coriander leaves and dried fenugreek leaves or kasuri methi also add some green chilies to taste (de-seed the green chillies if you like). Add about a quarter cup of water and blend that into a smooth paste. Set this herb paste aside

  9. The coconut milk that I am using has a creamy layer and a thinner layer on the bottom. 

  10. I first pierced the creamy layer and added the thinner coconut milk in (we are going to add the creamy layer later). 

    If your coconut milk doesn't have two layers just add half of the coconut milk now

  11. Add some salt to taste, give it a stir and place a lid on and let the soup simmer for approximately five minutes

  12. Next, add in the herb paste and the top layer of the coconut milk (the creamy layer)

  13. Add garam masala powder
  14. Add some fresh lime juice (not too much just a little bit) and your soup is ready!
Nutrition Facts per serving (from MyFitness Pal)

Servings 5

Amount Per Serving
Calories 217kcal
% Daily Value *
Total Fat 16.5g26%
Saturated Fat 13.2g66%
Sodium 18.3mg1%
Potassium 390.1mg12%
Total Carbohydrate 6.4g3%
Dietary Fiber 0.7g3%
Sugars 1.6g
Vitamin A 33.6 IU
Vitamin C 13.8 mg
Calcium 2.3 mg
Iron 14.4 mg
Net Carbohydrates 5.7g

* No Added Sugars. The sodium content may vary based on the amount of salt added in the recipe. Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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