Invisible Keto

Making real food for real people.

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Cream of Broccoli Soup

Ingredients

  • 4 leeks, white and light green ends only, cleaned, trimmed, and thinly sliced (see page 219)
  • 1 large yellow onion, roughly chopped
  • 3 medium shallots, roughly chopped
  • Kosher salt
  • 1½ pounds broccoli, trimmed and cut into uniform-sized pieces
  • 1 tsp Allulose
  • 4 cups Chicken Stock or stock of choice
  • 1 tbs Indian curry powder
  • Freshly ground black pepper
  • 1 cup full-fat coconut milk

Method

  1. In a large stockpot, melt the coconut oil over medium heat. Add the leeks, onion, shallots, and a pinch of salt, and sauté until softened, 5 to 10 minutes.

  2. Toss in the chopped broccoli and allulose, and add the broth. Top off with some water if the vegetables aren’t fully submerged. Crank the heat up to high.

  3. When the soup boils, lower the heat to a simmer. Continue cooking on the stove for 20 minutes or until the vegetables are soft.

  4. Add the curry powder and season with salt and pepper to taste. Turn off the stove and cool the soup slightly.

  5. Use an immersion blender to blitz the ingredients together into a smooth, aromatic green broth. Add the coconut milk and stir to incorporate. Turn the heat up to high to bring the soup back up to a boil before serving.

Storage

Refrigeration

  • Store in an airtight container for up to 5 days.

Freezing

  • Cool completely before freezing.
  • Portion into Souper Cubes or freezer-safe containers.
  • Freeze for up to 6 months.

Reheating

  • Thaw overnight in the refrigerator or reheat directly from frozen.
  • Reheat gently on the stovetop until hot.
  • If the soup separates slightly after freezing, whisk or blend briefly to restore a smooth texture.

Inspirations