Creamy low-carb broccoli and leek soup
This low-carb soup is the “little black dress” of meals. It can go anywhere and do anything. It can be a lunch or a dinner, an entrée or an appetizer. And it loves, loves, loves extra accoutrements, like these cheese chips!
USMetric
servingservings
Ingredients
- 1 (3 oz.) 1 (90 g) leekleeks
- 2⁄3 lb 300 g broccoli
- 2 cups 475 ml water
- 1 1 vegetable bouillon cubevegetable bouillon cubes
- 7 oz. 200 g cream cheese
- 1 cup 240 ml heavy whipping cream
- ½ tsp ½ tsp ground black pepper
- ½ cup 120 ml fresh basil
- 1 1 garlic clove, pressedgarlic cloves, pressed
- salt
Cheese chips
- 1½ cups (6 oz.) 350 ml (170 g) cheddar cheese or edam cheese
- ½ tsp ½ tsp paprika powder
www.dietdoctor.com
Making low carb simple
Instructions
Broccoli soup
- Rinse the leek thoroughly and chop finely, both the green and the white parts. Cut off the core of the broccoli and slice thinly. Divide the rest of the broccoli into smaller florets, and reserve.
- Place the leek and the sliced broccoli core in a pot and cover with water. Add bouillon cube. Season with salt, and bring to a boil for a few minutes on high heat until the broccoli stem is just easily pierced with a knife.
- Add the broccoli florets. Lower the heat and simmer for a few minutes, until the broccoli is bright green and tender. Add cream cheese, cream, freshly ground pepper, basil and garlic.
- Blend with an immersion blender until desired consistency.
- If the soup is too thick, thin it out with water. If you’d like it to have a slightly thicker consistency, add a touch of heavy cream.
Cheese chips
- Fit a large, rimmed baking sheet with parchment paper. Grate the cheese, and place mounds by the tablespoon on the parchment. Leave 1 inch between the cheese mounds.
- Top each cheese mound with paprika.
- Bake in oven at 400°F (200°C) until the cheese has melted, about 5-6 minutes. Enjoy with a soup or as a snack.
Tip!
Add different herbs and spices to the cheese mounds for different flavor profiles. Oregano, a touch of cayenne, fresh thyme, or rosemary can all make these chips uniquely and utterly irresistible!
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
61 comments
Sounds great! So glad you enjoyed it!
I used a chicken broth cube because I didn't have vegetable ones and used regular cream instead of double cream. I may have used a bit more cream cheese and also added some cayenne pepper. I skipped the fresh basil and also skipped the cheese thingies (will try them another time).
Thank you so much for this great recipe, I am sure it will become a staple in my house <3
Now that's a great review! Thanks for sharing!