Keto Spinach Kadhi Soup
Calories 80kcal
Ingredients
- 1 cup greek yogurt (full-fat, /coconut yogurt if vegan)
- 1/2 cup spinach (full-fat, /coconut yogurt if vegan)
- 2 green chilies
- 1 inch ginger
- 1 tablespoon coconut oil (full-fat, /coconut yogurt if vegan)
- 1/2 teaspoon cayenne pepper (full-fat, /coconut yogurt if vegan)
- 1/4 teaspoon turmeric (full-fat, /coconut yogurt if vegan)
- salt (to taste)
Instructions
- Blanch Spinach: Wash and blanch two cups of spinach.
- Allow the leaves to cool.
- Take half a cup of blanched spinach for this recipe.
- Prep the ingredients: In a blender jar, take 1/2 cup blanched baby spinach, 1 cup coconut yogurt or 3/4 cup full-fat Greek yogurt.
- Add 2 tbsp almond flour, salt to taste, 1/2 inch ginger and 1-2 green chilies.
- Blend the ingredients to a smooth purée.
- Prepare Kadhi: In a saucepan, add a tbsp of coconut oil or ghee.
- Allow the oil or ghee to melt.
- Now add cumin seeds or powder(optional), a pinch of red chili powder or cayenne pepper and a pinch of turmeric.
- Add the spinach yogurt mixture on the tempered oil now.
- Slowly whisk the mixture until the mixture boils.
- Don’t cook the mixture in high temperature or else the yogurt ll overcook and water will separate from the protein.
- Adjust the salt once the mixture boils.
- Add Seasoning: Sauté a cup of baby spinach leaves in 1/2 tsp oil.
- Add chopped garlic.
- Keep aside.
- Now add the sautéed spinach to the Keto kadhi soup or top the soup with sautéed spinach and serve.
- Recipe Notes Add cumin seeds/powder, mustard seeds and curry leaves to the seasoning for a different flavor.
- Cook the kadhi in low flame until the mixture boils.
- Add more almond flour to the kadhi for a thicker soup or add more water to thin it
Originally posted 2019-02-20 18:48:14.
