Delicious Keto Spinach Soup
This keto spinach soup is creamy, yummy, and packed with nutrients, making it a perfect dish for low-carb enthusiasts.
Equipment
- Saucepan
- Blender
Ingredients
Main Ingredients
- 4 cups fresh spinach leaves
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- salt and pepper to taste
- 1 teaspoon nutmeg
Instructions
- Start by washing the fresh spinach leaves thoroughly under running water to remove any dirt or grime. Once clean, trim off any tough stems and let the leaves drain in a colander.
- In a large saucepan over medium heat, add olive oil and let it warm up. Toss in the chopped onions and garlic and sauté until the onions become translucent and fragrant, filling your kitchen with delightful aromas.
- Add the fresh spinach to the saucepan, stirring gently until the leaves wilt down. This usually takes about 2-3 minutes. The leaves should turn a deep green as they cook.
- Pour in the chicken broth, ensuring it covers the spinach completely. Bring the mixture to a gentle simmer and let it cook for around 10 minutes, allowing the flavors to meld beautifully.
- Using an immersion blender, blend the soup until it reaches a smooth consistency. If you're using a traditional blender, let the soup cool slightly before transferring it in batches and blending until smooth.
- Return the soup to the saucepan if using a traditional blender. Stir in the heavy cream, nutmeg, salt, and pepper. Simmer for another 5 minutes to allow the flavors to combine perfectly.
Notes
Store leftovers in an airtight container and refrigerate for up to 3 days. The soup can also be frozen for up to 3 months. Reheat gently over low heat when ready to serve again.