Description
This creamy spinach and mushroom keto soup is low-carb, comforting, and perfect for a ketogenic diet. Rich with savory mushrooms, spinach, and a creamy base, it’s a satisfying and nourishing meal.
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups chicken or vegetable broth (low-sodium)
- 4 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: 1/2 teaspoon dried thyme or Italian seasoning
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion and garlic, cooking for 3-4 minutes until softened and fragrant.
- Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until the mushrooms are tender and browned.
- Pour in the chicken or vegetable broth and bring the soup to a simmer.
- Add the fresh spinach and cook for 2-3 minutes until wilted.
- Stir in the heavy cream and grated Parmesan cheese, then season with salt, pepper, and optional dried thyme or Italian seasoning.
- Simmer for another 5-10 minutes to allow the flavors to meld together.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, blend in batches for a smoother consistency.
- Taste and adjust seasoning if necessary. Serve hot and enjoy!
Notes
- This soup is versatile and can be made ahead of time for easy meal prep.
- For added protein, consider adding cooked chicken or ground beef.
- If using frozen spinach, make sure to thaw and drain it thoroughly to avoid excess water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Keto, Low-Carb
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 270
- Sugar: undefined
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg
