Vegan Keto Spinach Curry Soup
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Finally, fall is beginning to show signs of arriving, and I’ve decided that it is the official start of soup season. So, I’m kicking things off with this vegan keto spinach curry soup. If August is a little too warm for you to start making soups, I understand, but for those of us who are desperate for the chillier weather, this soup is for you!
This soup features a lot of the spices that you would find in a saag paneer, and that is no accident. I originally wanted to try and veganize and ketoify a saag paneer recipe, but realized that I had no cauliflower rice in the house to serve it with. So, being impatient and kind of lazy this weekend, I decided to just recipe test a soup version instead.
The more I experimented, the more I realized that the dish was really getting pretty far from saag paneer (saag tofu?) and had started to take on a life of its own, so I abandoned the saag paneer idea and instead just went with soup. These ingredients are all things I almost always have on hand, and are all quite nutrient-dense. No fluff here!
I hope you enjoy this recipe and I would love to know how it turns out for you! Let me know on instagram or in the comments below!
Notes on Making Vegan Keto Spinach Curry Soup
- This recipe is pretty adaptable and can be make with quite a few substitutions. Cauliflower can certainly be used in place of the broccoli, and both collards and kale work really well in place of the spinach.
- Instant pot directions: Blend together everything but the cubed tofu. Add blended soup and tofu to the instant pot and pressure cook for 4 minutes. Release naturally and enjoy! I really like the way tofu cooks up in an instant pot; the texture becomes so much denser.
- Either dried ground or fresh ginger and garlic can be used. Typically, 1 clove = 1/4 tsp of garlic and 1 tbsp fresh grated ginger = 1 tsp dried ground ginger.
- I honestly do not bother to press the tofu for this recipe. Just draining it is fine.
- If you cannot eat traditional soy-based tofu, hemp tofu, hemp tempeh or pretty much any soy-free tofu/tempeh you can find will work. I like making my own hemp tofu.
- For a variation on serving, just add 1 cup of broth to the ingredients before blending and scoop over cauliflower rice. This is also a nice way to be able to pack this meal to eat on the go at school or work.
- Instead of using actual vegetable broth, I tend to use better than bouillon and then add water.
- While not completely essential, I recommend garnishing with red pepper flakes and/or sweet peppers. It adds some nice depth to the overall flavor (and looks nice, if you’re serving this for other people, or yourself – live your best life!).
- While I strive to provide accurate nutritional information, this can vary across ingredient brands and varieties, so your calculations may differ.
This warming, spicy vegan keto spinach curry soup is low in carbs, nutrient-dense and absolutely delicious! A great cool-weather lunch.
- 2 tbsp olive oil
- 2-3 tbsp madras powder (or curry powder of choice)
- 1 tbsp grated ginger
- 2 minced garlic cloves
- pinch salt
- 6 cups (240g) fresh spinach
- 2 scant cups (120g) broccoli florets
- 4 cups (~1L) vegetable broth
- 1 block (15oz/425g) sprouted tofu, drained and cubed
- Sliced sweet peppers
- Red chili flakes
- Additional madras seasoning
- Sautee the garlic, ginger, curry powder and pinch of salt in the olive oil in a medium-sized pot or dutch oven on medium-low heat for 1-2 minutes, to soften the garlic and ginger and start releasing the flavors. You may want to start out with 2 tbsp of madras powder and then taste it later when everything is blended, adding the third if you want a little more spice/heat.
- Add in the spinach and broccoli and cover the pot. Cook until the broccoli is tender and the spinach wilted, stirring the mixture every few minutes to make sure everything cooks evenly.
- Add the spinach mixture and the vegetable broth to a blender and process until no chunks of vegetable remain. It doesn't have to be completely pureed, I actually like some tiny bits of spinach and broccoli to add a bit of texture. You can also use an immersion blender for this and blend everything directly in the pot.
- Once blended, pour the mixture back into the pot, add in the cubed tofu and cook, covered for about 15 more minutes, until the tofu is heated through and has absorbed the flavors.
- Let cool, garnish as desired and enjoy!