Instructions for Making Your Low Carb Broccoli and Leek Soup:
Roughly chop the white part of the leek and place into a large saucepan, along with the butter and garlic.
Saute the leeks over low heat until they are beginning to turn translucent. Add the cream.
Cut the broccoli into evenly sized florets and place into the saucepan.
Add the chicken stock and stir. Ensure that the broccoli is mostly covered.
Simmer on low to medium heat for 8 minutes. If you cook the broccoli too quick, it will discolor and turn the soup an off brown color. The broccoli is cooked when it is easy to break up with a spoon.
Using a stick blender, carefully blend the soup until no lumps are remaining.
Stir through the salt, pepper and parsley. Adjust seasoning to taste. Enjoy!
We prefer to use a stick blender rather than a traditional blender to puree hot soups as it is much safer and super easy not to mention a lot cheaper. Putting the lid on a traditional blender filled with hot liquid can cause the lid to explode off with the pressure caused by the steam, and hot soup just goes everywhere and can cause painful burns.
Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.
Also if you want to make a larger batch of Low Carb Broccoli and Leek Soup, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.
Low Carb Broccoli and Leek Soup
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Soups are the perfect way to get a balance of fat and fiber in one keto friendly meal. Our Low Carb Broccoli and Leek Soup is deliciously creamy and full of flavor. With such a high fat content, our soup will keep you fuller for longer.