This delicious Keto broccoli and leek soup recipe is one of the healthiest soups you can make. Loaded with fiber and fat, it is high in electrolytes, sodium, and 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, which 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.
Try our Low Carb Creamy Cauliflower Soup if you enjoy our Low Carb Broccoli and Leek Soup.
Keto Broccoli & Leek Soup Ingredients
- 1 Leek, white part only
- 1 clove 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
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 Keto Broccoli & Leek Soup
- Roughly chop the white part of the leek and place it into a large saucepan, along with the butter and garlic.
- Saute the leeks over low heat until they begin 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 quickly. 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 remain.
- 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.
Note: Due to pressure, hot soup in a blender with a lid can explode and cause painful burns. Use a Stick Blender
Keto Broccoli and Leek Soup Recipe
Unit Conversion
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
Are Leeks Low-Carb?
By themselves, leeks are not low-carb, but when used with high-fat ingredients, the carbohydrate content is low, and the meal becomes very keto-friendly.
Leeks are loaded with nutrients, and our soup contains essential electrolytes and vitamins.
Want more low-carb vegetable recipes? try our:
To make more of this Broccoli and Leek Low Carb Soup recipe, adjust the servings in the card above.
