Low-calorie, keto, and gluten-free version cream of broccoli soup. It's creamy and full of broccoli and nutty flavor. Plus, it's super healthy and nutrient-dense because it's packed with veggies.
Ingredients
- 700 g 1.4 lb large broccoli, 2 large broccoli
- 1 tbsp olive oil or butter
- 2 potatoes, peeled and diced into 1.5cm / 2/3" cubes
- 1 onion, diced
- 4 cups chicken bone broth or vegetable broth, 1 liter
- 1 cup milk or cream 236ml (Note 1)
- 150 g cheddar cheese, shredded (or other cheese of choice)
- 3/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
PREPARE VEGETABLES.
- Wash, peel and cut the potatoes into 1.5 cm, 2/3"cubes, set aside.
- Wash the broccoli and cut it into florets, set aside. Dice the onion and set aside.
SAUTEED AROMA.
- Heat the pot on medium heat, add the olive oil and the potato cubes. Don't turn them immediately, but after 2 minutes. (Note 2)
- Stir for 1~2 minutes, and place them on a plate set aside.
- In the same pan, add the oil and the diced onion. Stir fry until translucent. (Note 3)
- Add the broccoli florets to the center of the pot, stirring them after 1 to 2 minutes to brown the surface. (Note 4)
BOILED THE SOUP.
- Add potatoes, broccoli, chicken bone broth and milk to the pot. Cook for 10 to 15 minutes or until tender.
- Add salt and ground black pepper to adjust the flavor. Use a hand blender to quickly puree the soup.
- Prepare warm bread rolls or baguettes to eat with. Add cheddar cheese, cream and parsley.
- Ready to serve.
Video
https://youtube.com/watch?v=9A6xgUa9QIE
Tips & Notes:
- If you use cream, 3/4 cup (165ml) is enough.
- Don't turn the potatoes immediately so they can caramelize and turn a golden brown color. You don't have to cook the potatoes completely. This way you'll get a rich, buttery, and nutty flavor.
- In this way, the onion develops its natural sweetness and releases its aroma.
- This way the broccoli will have a sweet aroma and a more intense broccoli flavor. You can also use the oven to brown the surface. Preheat the oven to 220°C/425°F (200°C convection) and roast them for 10 minutes.
Nutrition Information:
Serving: 100g Calories: 517kcal (26%) Carbohydrates: 50g (17%) Protein: 26g (52%) Fat: 26g (40%) Saturated Fat: 12g (75%) Polyunsaturated Fat: 2g Monounsaturated Fat: 8g Cholesterol: 66mg (22%) Sodium: 2189mg (95%) Potassium: 1608mg (46%) Fiber: 10g (42%) Sugar: 12g (13%) Vitamin A: 2097IU (42%) Vitamin C: 239mg (290%) Calcium: 602mg (60%) Iron: 3mg (17%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
