AuthorGB Hernandez
RatingDifficultyBeginner

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Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 1 ½ cups free range chicken broth
 10 oz frozen, chopped spinach
 3 tbsp butter
 1 stick of celery
 3 cups unsweetened coconut milk
 1 tbsp dried, minced onion
 1 bunch of cilantro, minced
 2 tbsp coconut flour
 salt and pepper to taste
1

In a medium saucepan, combine chicken broth and spinach. Bring to a boil, and cook until spinach is tender. Let cool for at least 10 minutes and carefully blend in a blender.

2

Melt butter in a large saucepan over medium heat. Stir in coconut flour and cook for 3 minutes.

3

Gradually add coconut milk and season with minced onion, celery, salt, and pepper. Cook, stirring constantly until thickened. Stir in spinach mixture.

4

Serve hot.

Category,

Ingredients

 1 ½ cups free range chicken broth
 10 oz frozen, chopped spinach
 3 tbsp butter
 1 stick of celery
 3 cups unsweetened coconut milk
 1 tbsp dried, minced onion
 1 bunch of cilantro, minced
 2 tbsp coconut flour
 salt and pepper to taste

Directions

1

In a medium saucepan, combine chicken broth and spinach. Bring to a boil, and cook until spinach is tender. Let cool for at least 10 minutes and carefully blend in a blender.

2

Melt butter in a large saucepan over medium heat. Stir in coconut flour and cook for 3 minutes.

3

Gradually add coconut milk and season with minced onion, celery, salt, and pepper. Cook, stirring constantly until thickened. Stir in spinach mixture.

4

Serve hot.

Keto Spinach Soup

Comment

  1. Melodie Ashby says:

    When do you add the cilantro? Is it a garnish or should be added with spinach?

    Thank you

    1. Dionne Smith says:

      Thank for pointing this out. Yes, the cilantro is a garnish,

  2. William Cleary says:

    What about the celery?

    1. Dionne Smith says:

      Add when you put in the minced onions, thank you for the feedback!

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