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