Description
A quick and creamy keto soup made with coconut milk and fresh spinach, perfect for a light lunch or dinner.
Ingredients
Scale
- 1 can coconut milk
- 4 cups fresh spinach
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable or chicken broth
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil over medium heat in a large pot.
- Add chopped onion and minced garlic, sautéing until the onion is translucent.
- Stir in the spinach and cook until wilted.
- Pour in the coconut milk and broth, stirring to combine.
- Season with salt and pepper.
- Let the soup simmer for about 10-15 minutes.
- Blend the soup for a smoother texture, if desired.
- Serve warm.
Notes
Use full-fat coconut milk for a richer taste. Do not overcook spinach; add it last so it stays bright green. Taste before serving and adjust salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg