Low Carb Soup – Broccoli and Leek – Creamy & Healthy

Low Carb Soup Recipe Broccoli and Leek
Low Carb Soup Recipe – Broccoli and Leek – Electrolytes, Fibre & Fats

This Low Carb Soup recipe is one of the healthiest you can make. Loaded with not only fibre and fat it high on the electrolytes sodium and the much-neglected potassium.

We set out to make a low carb soup recipe that would be a super energy booster and fatigue beater.

Both broccoli and leeks are high in potassium and this is essential for well being. Read about the importance of potassium here.

Broccoli, in particular, is a great addition to your ketogenic diet. It’s a low carb vegetable (4.4g net carbs per 100g). Broccoli is a superfood full of nutrients.

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Try our Low Carb Creamy Cauliflower Soup if you enjoy our Low Carb Broccoli and Leek Soup!

Ingredients for Making Your Low Carb Soup Broccoli and Leek 

  • 1 Leek, white part only
  • 1 cloves of Garlic, roughly chopped
  • 3 ounces of Butter, salted
  • 1 pound of Broccoli (2 medium heads)
  • ½ cup of Heavy Cream
  • 2 ½ cups of Chicken Stock
  • 1 teaspoon of Salt
  • 1 teaspoon of Pepper
  • 1 tablespoon of Parsley, chopped

Instructions for Making Your Broccoli and Leek Low Carb

  1. Roughly chop the white part of the leek and place into a large saucepan, along with the butter and garlic.
  2. Saute the leeks over low heat until they are beginning to turn translucent. Add the cream.
  3. Cut the broccoli into evenly sized florets and place into the saucepan.
  4. Add the chicken stock and stir. Ensure that the broccoli is mostly covered.
  5. 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.
  6. Using a stick blender, carefully blend the soup until no lumps are remaining.
  7. Stir through the salt, pepper and parsley. Adjust seasoning to taste. Enjoy!
Bowl of Broccoli and Leek Low Carb Soup
Bowl of Broccoli and Leek Low Carb Soup

We prefer to use a stick blender rather than a traditional blender. Pureeing hot soup is much safer, easier and cleaner with a stick blender.

How To Make Broccoli and Leek Low Carb 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. I
  • f 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 in the salt, pepper and parsley. Adjust seasoning to taste. Enjoy!

Beware: Putting the lid on a traditional blender filled with hot liquid can cause the lid to explode off.

Note: Due to pressure hot soup in a blender with a lid can make it explode and cause painful burns. Use a Stick Blender

Low Carb Broccoli and Leek Soup

Low Carb Soup Recipe - Broccoli and Leek - Electrolytes, Fibre & Fats

Our Broccoli and Leek Low Carb Soup Recipe is deliciously creamy and full of flavor. But its high in Potassium (plenty of sodium too) high fibre and healthy fats. 
5 from 21 votes
Print Pin Rate
Course: Dinner
Cuisine: French
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 5 serves
Calories: 268kcal
Author: Gerri

Ingredients

  • 1 medium Leek white part only
  • 1 clove garlic
  • 3 ounces Butter salted
  • 1 pound Broccoli 2 medium heads
  • 1/2 cup Heavy Cream
  • 2 1/2 cups chicken stock
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Parsley chopped

Instructions

  • 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!

Notes

Nutrition

Calories: 268kcal | Carbohydrates: 6g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 72mg | Sodium: 797mg | Potassium: 430mg | Fiber: 3g | Sugar: 2g | Vitamin A: 28.1% | Vitamin C: 99.8% | Calcium: 6.6% | Iron: 5.6%

Want more low carb vegetable recipes? try these:

To make more of this Broccoli and Leek Low Carb Soup recipe adjust the servings in the card above.

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