Last updated on March 26, 2025

Start your day with this comforting Keto Spinach Soup. The bowl full of goodness is sure to make your day delightful & energetic.

Now that Navratri has started, it’s time to unleash our creativity for the next nine days. To kick things off, I have a delightful recipe for you: Vegetarian keto Spinach Soup infused with the distinct flavor of coconut. This soup is not only incredibly filling, but also packed with fiber, making it a perfect choice for both adults and even fussy kids.

Now, I’ll admit, I wasn’t always a fan of soups and spinach myself. However, this particular recipe has won me over and become a personal favorite. In the world of Ketogenic living, the food can sometimes be low in fiber, so this soup comes to the rescue, providing both comfort and nourishment in a single bowl.

Also Try: 5 Best Vegetable Keto Soup Recipes by Priya

Give this soup a try today, and if you’d like, pair it with some Keto Roti for a more satisfying meal. Keep in mind that this recipe is tailored for a vegetarian soup, but you can easily omit any ingredients that conflict with your fasting guidelines.

Additionally, if you prefer using “sendha namak” (rock salt) instead of pink salt, feel free to make that substitution.

Happy Navratri!

Priya’s Keto Spinach Soup Recipe

I have for you today a Keto Vegetarian Spinach Soup, which 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.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast

Cuisine Indian

Servings 2

Calories 150 kcal

Equipment

knife
Wok
Ladle
Grinder

Ingredients

150 gms Spinach chopped
50 gms Turnip chopped
6 gms Ginger chopped
3 tsp Olive Oil
50 ml Coconut Milk diluted with two cups of water.
10 gms Dessicated Coconut
Salt according to taste
Black Pepper, according to taste
Heavy Whipping Cream for garnish

Instructions

Measure all the veggies, wash, chop them and keep them ready.
In a thick bottom pan, put the olive oil and heat on low.
Now add the chopped ginger and saute till pink. Add chopped green chillies for extra flavour if you want.
Add all the washed veggies to the pan and raise the heat.
Add the salt and pepper, keep cooking till the veggies release their water.
Now lower the heat and sprinkle the dessicated coconut on top.
When the coconut mixes well in the veggies, then add the diluted coconut milk to the pan and cook on low heat.
Switch off the heat and allow the soup to cool down.
Transfer this soup to a blender and grind it till a fine consistency is achieved.
Put the soup back in the pan and boil for a few minutes.
Before serving drizzle some freshly beaten cream on top.