February 14 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Appetizer, Lunch, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Appetizer, Lunch, Meal 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
Broccoli soup
- 1 (3 oz.) 1 (90 g) leekleeks
- 10 oz. (3 cups) 280 g (750 ml) head of broccoli
- 3 cups 700 ml vegetable stock
- ¼ tsp ¼ tsp salt
- 7 oz. (4⁄5 cup) 200 g (210 ml) cream cheese
- 1 cup 240 ml heavy whipping cream
- ½ tsp ½ tsp ground black pepper
- ½ cup (¾ oz.) 120 ml (21 g) fresh basil, chopped
- 1 1 garlic clove, pressedgarlic cloves, pressed
Cheese chips
- 2 cups (8 oz.) 475 ml (230 g) cheddar cheese, or edam cheese, shredded
- ½ tsp ½ tsp paprika powder
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www.dietdoctor.com
Making low carb simple
Instructions
Broccoli soup
- Prepare the leek by giving it a quick rinse, pat it dry, and then trim off the rough, green tips. Slice the remaining leek, into thin circles, and discard the root. Next, fill a bowl with cold water and add the sliced leeks. Move them around in the water to remove any remaining dirt or sand, and then strain, and pat dry.
- 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 into a medium-size pot. Add the vegetable stock and salt. Cover, and bring to a boil for a few minutes, until the broccoli can be easily pierced with a knife.
- Lower the heat to medium-low, and add the broccoli florets. Simmer for a few minutes, until the broccoli is bright green and tender. Add the cream cheese, cream, 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.
- Preheat oven at 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
- Place mounds of the shredded cheese by the tablespoon, 1" (2.5 cm) apart on the parchment paper. Sprinkle each mound with paprika.
- Bake on the middle rack, for about 5-6 minutes, or until the cheese has melted. Serve on the side with broccoli and leek soup.
Cheese chips
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!
69 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!
Usually, soups with cream cheese and heavy cream do not freeze well. It is best to enjoy this recipe fresh!
Sounds great! So glad everyone loved it!