Packed with protein and healthy fats, Dr. Peter Brukner's Broccoli and Cheese Soup is a winner in so many ways. Easy to prepare, tastes amazing, and will please everyone in the house (even those who think they don't like broccoli!).
Broccoli Cheese Soup
Cheesy, green and so easy! The perfect soul-warming soup to get the tastebuds tingling.
Ingredients
- 1½ tbsp butter
- 1 onion, finely chopped
- 2 garlic clove, crushed
- 800 g broccoli, chopped
- 3 cups chicken stock
- ½ cup Vintage cheddar cheese, grated
- ½ cup pure cream
- 2 tbsp chives, chopped fresh, to serve
Instructions
- Heat the butter in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until softened.
- Add garlic and cook, stirring, for 1 minute or until fragrant.
- Add broccoli and stock and bring to a boil. Reduce heat and simmer, uncovered, for 8–10 minutes or until broccoli is tender but still bright green (be careful to not overcook).
- Set aside to cool slightly then blend the soup in batches using a handheld blender.
- Return soup to a clean saucepan and heat over low heat. Add cheese and 60ml (1⁄4 cup) of the cream, stir to combine and season with black pepper.
- Serve with a drizzle of remaining cream, sprinkled with chives.
Notes
NOTE: We recommend batch freezing any leftovers in single portion re-usable zip-lock bags so they're ready to go!
Serve with 85% low carb bread, yum! Note net carb per serves is only 14.8 g per serves as it contains lots of good fibre!
TIP: This soup freezes well. Place cooled soup in individual-serve, airtight containers, cover and freeze for up to 1 month.
Nutrition (per serve)
Net Carbs: 13gProtein: 11gFat: 21gFiber: 5.6g
