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Keto Broccoli Blue Cheese Soup
Keto Broccoli Blue Cheese Soup
Ingredients
- 1 cup (160 g) chopped onion
- 2 tablespoons (28 g) butter
- 1 turnip, peeled and diced
- 1 1/2 quarts (1.4 L) chicken broth
- 1 pound (455 g) frozen broccoli, thawed
- 1 cup (240 ml) low-carb milk
- 1/4 cup (60 ml) heavy cream
- 1 cup (120 g) crumbled blue cheese
Method
- In a large saucepan, saute the onion in the butter over medium-low heat-you don’t want it to brown
- When the onions soft and translucent, add the turnip and the chicken broth to the pot
- Bring the mixture to a simmer and let it simmer over medium-low heat for 20 to 30 minutes
- Add the thawed broccoli and let it simmer for another 20 minutes
- Scoop the vegetables out with a slotted spoon and place them in a blender
- Add a ladleful of the broth and run the blender until the vegetables are finely pureed
- Return the mixture to the pot
- Stir in the low-carb, the heavy cream, and the blue cheese
- Simmer for another 5 to 10 minutes, stirring occasionally, and serve
Makes 6 servings
- Each with 14 g protein; 9 g carbohydrate; 3 g dietary fiber; 6 g usable carbs
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