Vegan Keto Spinach Curry Soup | Meat Free Keto

Vegan Keto Spinach Curry Soup

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Finally, fall is starting to point out indicators of arriving, and I’ve determined that it’s the official begin of soup season. So, I’m kicking issues off with this vegan keto spinach curry soup. If August is a bit of too heat so that you can begin making soups, I perceive, however for these of us who’re determined for the chillier climate, this soup is for you!

This soup options a number of the spices that you’d discover in a saag paneer, and that’s no accident. I initially wished to try to veganize and ketoify a saag paneer recipe, however realized that I had no cauliflower rice in the home to serve it with. So, being impatient and form of lazy this weekend, I made a decision to only recipe check a soup model as an alternative.

The extra I experimented, the extra I spotted that the dish was actually getting fairly removed from saag paneer (saag tofu?) and had began to tackle a lifetime of its personal, so I deserted the saag paneer concept and as an alternative simply went with soup. These elements are all issues I nearly all the time have available, and are all fairly nutrient-dense. No fluff right here!

I hope you get pleasure from this recipe and I’d like to know the way it seems for you! Let me know on instagram or within the feedback under!

a bowl of vegan keto spinach curry

Notes on Making Vegan Keto Spinach Curry Soup

  • This recipe is fairly adaptable and could be make with fairly a couple of substitutions. Cauliflower can actually be used instead of the broccoli, and each collards and kale work rather well instead of the spinach.
  • Instant pot instructions: Blend collectively every thing however the cubed tofu. Add blended soup and tofu to the moment pot and stress cook dinner for four minutes. Release naturally and revel in! I actually like the best way tofu cooks up immediately pot; the feel turns into a lot denser.
  • Either dried floor or recent ginger and garlic can be utilized. Typically, 1 clove = 1/four tsp of garlic and 1 tbsp recent grated ginger = 1 tsp dried floor ginger.
  • I truthfully don’t trouble to press the tofu for this recipe. Just draining it’s fantastic.
  • If you can’t eat conventional soy-based tofu, hemp tofu, hemp tempeh or just about any soy-free tofu/tempeh you will discover will work. I like making my very own hemp tofu.
  • For a variation on serving, simply add 1 cup of broth to the elements earlier than mixing and scoop over cauliflower rice. This can be a pleasant manner to have the ability to pack this meal to eat on the go in school or work.
  • Instead of utilizing precise vegetable broth, I have a tendency to make use of higher than bouillon after which add water.
  • While not fully important, I like to recommend garnishing with pink pepper flakes and/or candy peppers. It provides some good depth to the general taste (and appears good, in case you’re serving this for different individuals, or your self – dwell your finest life!).
  • While I attempt to supply correct dietary data, this will fluctuate throughout ingredient manufacturers and varieties, so your calculations might differ.

a bowl of vegan keto spinach curry

Vegan Keto Spinach Curry Soup

Vegan Keto Spinach Curry Soup

This warming, spicy vegan keto spinach curry soup is low in carbs, nutrient-dense and completely scrumptious! A terrific cool-weather lunch.


  • 2 tbsp olive oil
  • 2 tbsp madras powder (or curry powder of alternative)
  • 1 tbsp grated ginger
  • 2 minced garlic cloves
  • pinch salt
  • 6 cups (240g) recent spinach
  • 2 scant cups (120g) broccoli florets
  • four cups (~1L) vegetable broth
  • 1 block (15oz/425g) sprouted tofu, drained and cubed

    Garnish Options

  • Sliced candy peppers
  • Red chili flakes
  • Additional madras seasoning


  1. Sautee the garlic, ginger, curry powder and pinch of salt within the olive oil in a medium-sized pot or dutch oven on medium-low warmth for 1-2 minutes, to melt the garlic and ginger and begin releasing the flavors.
  2. Add within the spinach and broccoli and canopy the pot. Cook till the broccoli is tender and the spinach wilted, stirring the combination each jiffy to ensure every thing cooks evenly.
  3. Add the spinach combination and the vegetable broth to a blender and course of till no chunks of vegetable stay. It does not need to be fully pureed, I truly like some tiny bits of spinach and broccoli so as to add a little bit of texture. You can even use an immersion blender for this and mix every thing immediately within the pot.
  4. Once blended, pour the combination again into the pot, add within the cubed tofu and cook dinner, lined for about 15 extra minutes, till the tofu is heated by way of and has absorbed the flavors.
  5. Let cool, garnish as desired and revel in!

a bowl of vegan keto spinach curry

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