Recipe

Keto Broccoli And Leek Soup

A velvety, fiber-rich soup combining tender broccoli and buttery leeks in a luscious cream base.

Keto Broccoli And Leek Soup

Total time

15 min

Servings

5

Net carbs

3g

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Ingredients

What you need

Adjust servings

5 servings
5
  • 1 medium Leek (white part only)
  • 1 clove garlic
  • 3 ounces Butter (salted)
  • 1 pound Broccoli (2 medium heads)
  • ½ cup Heavy Cream
  • 2 ½ cups chicken stock
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Parsley (chopped)

Instructions

How to cook it

Prep timer

15:00

Cooking cue

Cook until the thickest piece reaches 165F and the juices run clear.

  1. Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
  2. 1. Coarsely chop the white portion of the leek and add it to a large saucepan with the butter and garlic, then sauté over low heat until the leeks begin to soften and become translucent.
  3. 2. Stir in the heavy cream, then add the broccoli florets (cut into uniform pieces) and pour in the chicken stock, making sure the broccoli is mostly submerged.
  4. 3. Let the mixture simmer gently over low to medium heat for 8 minutes, being careful not to cook too rapidly or the broccoli will discolor; the florets are done when they break apart easily with a spoon.
  5. 4. Use an immersion blender to purée the soup until completely smooth with no lumps remaining.
  6. Cook until the thickest piece reaches 165F and the juices run clear.
  7. 5. Season with salt and pepper to taste, then finish with a drizzle of cream and a sprinkle of chopped parsley before serving.
  8. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

My Keto Kitchen · IMPORTED

https://diet.driv.space/recipes/keto-broccoli-and-leek-soupMy Keto Kitchen reference: https://www.myketokitchen.com/keto-recipes/low-carb-broccoli-and-leek-soup/

Rated 4.99/5 from 81 ratings on My Keto Kitchen. Method rewritten in-house; see source for the publisher's original.