Keto Broccoli And Leek Soup
This Keto broccoli and leek soup is deliciously creamy and full of flavor. This low-carb soup is high in potassium high fiber and healthy fats.
Servings: 5 serves
Calories: 268kcal
Ingredients
- 1 medium Leek white part only
- 1 clove garlic
- 3 ounces Butter salted
- 1 pound Broccoli 2 medium heads
- 1/2 cup Heavy Cream
- 2 1/2 cups chicken stock
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Parsley chopped
Instructions
- Roughly chop the white part of the leek and place into a large saucepan, along with the butter and garlic.1 medium Leek, 1 clove garlic, 3 ounces Butter
- Saute the leeks over low heat until they are beginning to turn translucent. Add the cream.
- Cut the broccoli into evenly sized florets and place into the saucepan. Add the chicken stock and stir. Ensure that the broccoli is mostly covered.1 pound Broccoli, 2 1/2 cups chicken stock
- Simmer on low to medium heat for 8 minutes. If you cook the broccoli too quick, it will discolor and turn the soup an off brown color. The broccoli is cooked when it is easy to break up with a spoon.
- Using a stick blender, carefully blend the soup until no lumps are remaining.
- Season with salt and pepper. Add a dash of heavy cream and garnish with parsley.1 tsp Salt, 1 tsp Pepper, 1 tbsp Parsley, 1/2 cup Heavy Cream
Notes
[nutrition-label]
STORING: Store soup in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 100g | Calories: 268kcal | Carbohydrates: 6g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 72mg | Sodium: 797mg | Potassium: 430mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1405IU | Vitamin C: 82.3mg | Calcium: 66mg | Iron: 1mg
