Introduction:
This Cheesy Spinach Soup is a flavorful and creamy keto dish that combines fresh spinach with a rich blend of cream cheese and Parmesan. It’s a quick and healthy option, loaded with nutrients while still being low-carb.

Ingredients:

  • 4 cups fresh spinach (or 1 lb frozen spinach, thawed and drained)
  • 4 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 2 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • Salt and pepper to taste
  • Nutmeg (optional, a pinch)

Instructions:

  1. In a large pot, melt the butter over medium heat. Add the diced onion and garlic, cooking until the onion is soft and fragrant.
  2. Add the fresh spinach to the pot and sauté until wilted (if using frozen spinach, add directly and stir well). Cook for about 5 minutes.
  3. Stir in the chicken broth and bring the mixture to a gentle simmer.
  4. Add the cream cheese, stirring until it melts and fully combines with the broth.
  5. Pour in the heavy cream and bring the soup back to a simmer.
  6. Gradually add the Parmesan cheese, stirring constantly until the soup becomes thick and creamy.
  7. Season with salt, pepper, and a pinch of nutmeg if desired. Let the soup simmer for an additional 5 minutes to meld the flavors.
  8. Serve hot, garnished with extra Parmesan or a drizzle of olive oil.

Tips:

  • For a chunkier texture, blend only half of the soup and leave the other half as is.
  • If you want extra protein, add cooked, shredded chicken or crumbled sausage.
  • Spinach can be replaced with kale or Swiss chard for variation.

Notes:

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently on the stove, adding a splash of broth or cream to thin it out if necessary.

Nutrition Info (per serving, approx.):

  • Calories: 280
  • Fat: 24g
  • Protein: 8g
  • Total Carbs: 6g
  • Net Carbs: 4g
  • Fiber: 2g

Let me know when you’re ready for the next recipe!