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Keto Mushroom Spinach Soup Recipe

Servings: 8-10 | Prep Time: 10 min | Cook Time: 25 min

Ingredients:
5 tbsp olive oil
1 large onion, chopped
2–3 green chilies (optional)
700 g button mushrooms, sliced
250 g spinach, washed & chopped
3 cups coconut milk
1 dollop butter
Salt, pepper, chili flakes (to taste)

Instructions:
Heat olive oil in a pot, add onion, and fry until golden brown.
Add green chilies and cook for 1 minute (optional).
Stir in mushrooms, cover, and cook on medium-high until they shrink and release water.
Add spinach in two batches, letting each batch wilt.
Pour in coconut milk, then season with salt, pepper, and chili flakes.
Bring to a gentle boil, then turn off heat.
Blend with an immersion blender until smooth and creamy. Add water to adjust consistency.
Finish with a dollop of butter and one final boil.

Result: A creamy, rich, and comforting low-carb soup, perfect for keto! 🥦🍲