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Low Carb Broccoli Soup

By Jason Fung, MD

Low Carb Broccoli Soup

This soup is terrific for those of us watching our carb intake. It’s flavorful and wonderfully creamy even though it contains absolutely no milk or cream. The soup is also great for ovo-lacto vegetarians with the cheese garnish and straight vegetarians by leaving the cheese out. Recipe from allrecipes.com
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Break-Fast Meal, Dinners + Mains, Light Meal
Cuisine American
Servings 8
Calories 86 kcal

Ingredients
  

  • 1 tbsp olive oil extra-virgin
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 2 lb broccoli chopped
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 5 cups vegetable broth
  • 1/4 cup lemon juice, freshly squeezed
  • 1/4 cup cheddar cheese shredded (optional) as desired or plant-based "cheese"

Instructions
 

  • Heat oil in a large pot over medium heat; once the oil is hot, reduce heat to low. Cook and stir onion and garlic in hot oil until softened, 3 to 5 minutes. Add broccoli, season with salt and pepper, and stir. Pour vegetable broth and lemon juice into the pot.
  • Loosely cover the pot and simmer the mixture until the broccoli is tender, about 25 minutes. Puree with an immersion blender until smooth. Garnish with Cheddar cheese to serve.

Nutrition

Nutrition Facts
Low Carb Broccoli Soup
Amount per Serving
Calories
86
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
4
mg
1
%
Sodium
 
721
mg
31
%
Potassium
 
395
mg
11
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
4
g
8
%
Vitamin A
 
1055
IU
21
%
Vitamin C
 
106
mg
128
%
Calcium
 
86
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Break-Fast Meal, Dinners + Mains, Light Meal
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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