My Keto Vegetarian Spinach Soup has the distinct flavour of coconut in it. The soup is very filling, full of fibre and so yummy, that you can try serving it to fussy kids at home too. Try the soup today and you can always pair it up with some Keto Roti if you want.

2. 1. Measure all the veggies, wash, chop them and
keep them ready.
2. In a thick bottom pan, put the olive oil and heat
on low.
3. Now add the chopped ginger and saute till pink.
Add chopped green chillies for extra flavour if you
want.
4. Add all the washed veggies to the pan and raise
the heat.
5. Add the salt and pepper, keep cooking till the
veggies release their water.

3. 6. Now lower the heat and sprinkle the dessicated
coconut on top.
7. When the coconut mixes well in the veggies, then
add the diluted coconut milk to the pan and cook
on low heat.
8. Switch off the heat and allow the soup to cool
down.
9. Transfer this soup to a blender and grind it till a
fine consistency is achieved.
10. Put the soup back in the pan and boil for a few
minutes.
11. Before serving drizzle some freshly beaten
cream on top.

4. 1. Wash the Cauliflower and the Mushrooms, then
chop them up.
2. In a wok heat the oil and add the onions to it.
3. Once the onions turn dark pink, add the
mushrooms to the wok.
4. Add salt, pepper and sauté the mushrooms on
high heat. Once they look nice and golden switch
off the heat.
5. Add the cauliflower and the coconut milk and
garlic powder to another pan.
6. Cover the pan and boil the cauliflower on
medium heat. Add some salt and pepper.
7. Once the cauliflower is soft, let it cool down.
8. Now mix the cauliflower with the mushrooms.
Blend them together.
9. Keep the consistency, according to your taste.
Serve hot.

5. 1. Wash the cauliflower and chop it finely.
2. Wash the broccoli and chop it.
3. In a pan warm the olive oil and add the onions.
Saute them till dark pink.
4. Add the cauliflower to the onion and add salt,
pepper and pink salt and stir.
5. Dilute the coconut milk and add to the pan and
cover for eight to ten minutes till the cauliflower
softens.
6. When the cauliflower is cooked add half of the
broccoli to the pan and cook for another five to
seven minutes.

6. 7. Now let it cool down, before blending it in a
mixer.
8. Add the rest of the broccoli. Serve Hot. I had
some mozzarella cheese at home which I sprinkled
on the soup before serving.
1. Start by blanching the broccoli in two cups of water. But don’t throw the water.
2. In a wok add the ghee and heat it. Drop the cumin seeds and let then splutter.
3. Add haldi or turmeric, red chilly powder, dry coriander powder to the ghee.

7. 4. Lower the heat and let it cook for a minute.
5. Allow the water in which the broccoli is blanched to cool.
Add it to the curd or yogurt and beat it well.
6. Now add this yogurt and water mixture to the wok and keep
stirring continuously.
7. It is very important that you keep stirring continuously, or
else the curd and water will separate, and look like curdled
milk. Keep the heat high.
8. Once the soup starts boiling, you can now lower the heat.
9. Grind the fennel seeds with the dried Ginger and make a fine
powder.
10. Drop this powder in the boiling soup. Add the black pepper
powder.
11. Allow the soup to cook on low heat, for ten to fifteen
minutes.
12. Drop the broccoli and allow cooking for another five
minutes. Add the salt and switch off the heat. Enjoy it piping
hot.

8. 1. In a wok add the ghee and heat it.
2. Drop the cubes of cottage cheese.
3. Fry till they are golden and then remove from the
wok.
4. In the same ghee now drop the ginger paste and
fry till it changes color. Next add the garlic, cloves
and star anise and fry some more.
5. Add the onion and fry till it becomes pink. Add
half a cup of water and let it come to a boil.
6. Now add the turnips and cover the wok for five
to seven minutes, allow to cook on low heat.
7. Open the lid and add the bottle gourd and cover
the pan again for five to seven minutes.

9. 8. Check if the vegetables are almost tender. Then
add the spinach and keep cooking on low heat.
9. Once the veggies are fully tender, add the
coconut milk, salt, pepper and cook for three to
four minutes more. Switch off the heat, cover the
soup and let it cool down.
10. Blend the soup and heat it once again, when you
are ready to eat. Garnish with the fried cottage
cheese.
Tip: Once I finished cleaning off the bowl, I
realized that this Keto Winter Vegetarian Soup
could have been made in half the time and my
labor at the stove would be minimized, if I used a
pressure cooker for this recipe. I just need to
follow all the steps in a pressure cooker, drop in
all the veggies once the onion is fried and give it
one whistle.
Full Recipe