Keto Spinach Soup
This Keto Spinach Soup is a creamy, flavorful, and nutrient-packed dish that fits perfectly into a ketogenic diet.Loaded with healthy fats, vitamins, and minerals, this soup is both delicious and satisfying.It’s quick to prepare and can easily be customized to suit your taste preferences, whether you prefer it spicy, cheesy, or with added protein. Ideal for a cozy meal or as part of your weekly meal prep, this soup is a must-try for keto enthusiasts!
Equipment
- Large Pot (1)
- Immersion Blender or Regular Blender (1)
- Cutting Board – 1
- Chef's Knife (1)
- Measuring cups (1 set)
- Measuring cups (1 set)
Ingredients
- 4 cups fresh spinach or 3 cups frozen spinach
- 2 tbsp butter or olive oil
- 2 cloves garlic minced
- 1 small onion optional, chopped
- 4 cups bone broth or vegetable broth
- 1/2 cup heavy cream
- 4 oz cream cheese or 1/4 cup grated Parmesan cheese
- 1/4 tsp salt adjust to taste
- 1/4 tsp black pepper adjust to taste
- 1/4 tsp nutmeg optional
Optional Add-Ins:
- Protein grilled chicken, shrimp, bacon
- Extra cheese cheddar, Gouda
Instructions
- Sauté Aromatics: In a large pot, melt the butter (or heat olive oil) over medium heat. Add the garlic and onion (if using) and sauté for 2-3 minutes until fragrant and translucent.
- Add Spinach & Broth: Add the fresh spinach to the pot and cook until it wilts, about 2 minutes. If using frozen spinach, cook for about 4 minutes. Pour in the broth and stir well, allowing the soup to simmer for 5-7 minutes.
- Blend Soup: Use an immersion blender to puree the soup until smooth.If you don’t have an immersion blender, transfer the soup in batches to a regular blender, blend until smooth, and return it to the pot.
- Add Cream & Seasonings: Lower the heat to low and stir in the heavy cream, cream cheese (or Parmesan), salt, pepper, and nutmeg. Let it simmer for an additional 5 minutes, stirring occasionally.
- Serve: Ladle the soup into bowls and garnish with additional cheese, a drizzle of cream, or crispy bacon bits if desired. Serve hot and enjoy!
Notes
- Storage: This soup can be stored in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months. Reheat gently over low heat to avoid curdling the cream.
- Dairy-Free Option: For a dairy-free version, substitute the heavy cream with coconut cream and use olive oil instead of butter.
- Extra Creaminess: To make the soup even creamier, blend in half an avocado or increase the amount of cream cheese.
- Customization: Add extra protein like chicken, shrimp, or bacon to make the soup more filling. For extra flavor, add a pinch of red pepper flakes for some heat or a dash of paprika for a smoky touch.