Quick Keto Spinach Soup

Natascha Brandt

Venezuelan Photographer

Based in Amsterdam, Netherlands

INGREDIENTS

1 kg baby spinach

6 cups homemade vegetable stock

1 cup full-fat coconut milk

2 garlic cloves, crushed

1 onion, roughly chopped

1 tbsp coconut oil

Salt & pepper

Chopped parsley and roasted almonds for garnishing

METHOD

• In a large pot over medium heat, heat coconut oil and sauté garlic and onion for about 4 min.

• Remove the stems of the spinach before washing. Rinse the leaves well and drain them.

• On a medium-high flame, add the still wet spinach and close the lid. Cook for about 7 minutes.

• Pour over the stock, and bring it to a gentle boil. Cook for 5 min, while stirring constantly.

• Allow the soup to cool. Once cooled, blend in a mixer until smooth.

• Return the soup to the large pot. Bring to a boil and stir in coconut cream.

• Garnish with fresh chopped parsley and roasted almonds.

THRIVE Magazine