Creamy low-carb broccoli and leek soup
Ingredients
- 1 1 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 225 ml heavy whipping cream
- ½ tsp ½ tsp ground black pepper
- ½ cup 125 ml fresh basil
- 1 1 garlic clove, pressedgarlic cloves, pressed
- salt
- 4½ oz. 125 g (250 ml) cheddar cheese or edam cheese
- ½ tsp ½ tsp paprika powder
Per serving
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!
Added italian herbs to my parmesan chips. Delicious!!
calories 132
% Daily Value *
Total Fat 5 g 7 %
Saturated Fat 2 g 8 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 5 mg 2 %
Sodium 232 mg 10 %
Potassium 219 mg 6 %
Total Carbohydrate 14 g 5 %
Dietary Fiber 2 g 7 %
Sugars 8 g
Protein 8 g 16 %
Vitamin A 12 %
Vitamin C 5 %
Calcium 17 %
Iron 1 %
"It’s best to use soups stored in the refrigerator within 3-4 days for best quality and within six months in the freezer."
https://www.freep.com/story/life/food/recipes/2016/10/19/chicken-soup...
Just one standard leek will work well.
We have a recipe for you!
https://www.dietdoctor.com/recipes/broccoli-cheddar-soup
suggestions?