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Ingredients

Adjust Servings:
3 cups Brocolli florets
2 bunches Spinach
1 Onion
1 Green chilli
1/2" piece Ginger
1/2 cup Coconut milk
2 cups Water
1 tsp Pepper powder
1 tsp Coconut Oil
To taste Salt

Broccoli Spinach coconut Soup

  • 20 mins
  • Serves 2
  • Easy

Ingredients

Directions

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I have been asked by many of my friends about the recipes I use for my low cal diet . When your aim is to loose that extra weight and inches, only the diet might not help you fully. The proper protein rich diet with the combination of workout will surely help you to reach the goal. The goal of course to should to become more fit than you are now. Do consult your doctor and trainer before you start your fitness regime.

Thick creamy soups and low cal smoothies can replace your regular carb loaded breakfast.I regularly make broccoli spinach soup for my breakfast as it is quite filling and takes cares of my protein necessity and nutrition as well.

Steps

1
Done

Slice the onions keep aside

2
Done

Cut the florets from the broccoli and pick the leaves from the bunch of spinach. Wash well

3
Done

Heat the oil in a pressure cooker on a low flame.( I generally use my 2 lt cooker.) Add the onions and sauté for 1 minute

4
Done

Now add the broccoli, spinach, chilli, ginger and coconut milk. Mix well

5
Done

Add water, salt and mix well and continue to cook on a low flame

6
Done

Close the lid and pressure cook it for 4 mins on high flame or uo to 2 whistles. Switch off the fire. Let it cool completely

7
Done

Now transfer the contents to a blender and blend till smooth
Add the pepper powder, transfer to individual serving bowls
Sprinkle some fresh coconut and serve warm

broccoli spinach coconut soup

Broccoli Spinach Coconut Soup

Veena
No ratings yet
Total Time 20 mins
Course Soup
Servings 2
Calories 286 kcal

Equipment

  • Pressure cooker
  • Gas stove/ Induction stove
  • Blender

Ingredients
  

  • 3 Cups Broccoli
  • 2 Bunches Spinach
  • 1 Onion
  • 1 Green chilli
  • 1/2 inch Ginger
  • 1/2 Cup Coconut milk
  • 2 Cups Water
  • 1 tsp Pepper powder
  • 1 tsp Coconut Oil
  • To Taste Salt

Instructions
 

  • Slice the onions keep aside
  • Cut the florets from the broccoli and pick the leaves from the bunch of spinach. Wash well
  • Heat the oil in a pressure cooker on a low flame.( I generally use my 2 lt cooker.) Add the onions and sauté for 1 minute
  • Now add the broccoli, spinach, chilli, ginger and coconut milk. Mix well
  • Add water, salt and mix well and continue to cook on a low flame
  • Close the lid and pressure cook it for 4 mins on high flame or uo to 2 whistles. Switch off the fire. Let it cool completely
  • Now transfer the contents to a blender and blend till smoothAdd the pepper powder, transfer to individual serving bowls, Sprinkle some fresh coconut and serve warm

Nutrition

Calories: 286kcalCarbohydrates: 31gProtein: 15gFat: 16gSaturated Fat: 13gSodium: 410mgPotassium: 2561mgFiber: 13gSugar: 7gVitamin A: 33149IUVitamin C: 225mgCalcium: 432mgIron: 12mg
Tried this recipe?Let us know how it was!

Note:I have cooked the brocolli and spinach in a pressure cooker. You can choose to cook it in a pan on an open flame too or else you can microwave the vegetables without the coconut milk and water but add it while blending the soup and then reheating for a fews minutes

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Veena

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