The Incredible Recipe for Low Carb Broccoli and Cheese Soup

I am currently immersed in the world of Low Carb Cooking. I might get a bit obsessed and start calculating net carbs in everything, even water or my supplements… oh, the struggle!

Today, I bring to you a fantastic recipe for Low Carb Broccoli and Cheese Soup.

Confession time – I’m not a huge fan of broccoli. To make it more palatable for my taste buds, I’ve come up with some creative solutions. While I enjoy steamed broccoli in salads where other flavors can disguise its taste, I’m not a big fan otherwise.

Let’s dive into the recipe.

Ingredients

• Broccoli – Half a medium-sized head

• 1 large Onion

• A small amount of Ginger

• Salt and Red Chilli powder

• Gouda Cheese – 20-50 gms based on your preference

• Vinegar – optional

• Milk/Cream – optional

• 2 TSP Desi Ghee

• 1 tsp Butter

Serves: 3-4

Method

1. Begin by chopping the broccoli into florets and steaming them. You can steam them in a microwave or on the stove in a container with boiling water.

2. Chop the large onion into suitable pieces for sautéing.

3. Heat 2 TSP of Ghee in a pan.

4. Add minced ginger and chopped onions to the pan. Once the onions start to brown slightly, add salt and the steamed broccoli florets. Cook for about 10 minutes.

5. Transfer the contents of the pan to a blender. Add a little water and blend until you have a smooth puree.

6. In the same pan, add a bit of butter. Pour in the puree, red chili, and bring it to a boil. Adjust the consistency with water to achieve a soup-like texture.

7. Simmer for 10 minutes.

8. Serve, and add a touch of butter if desired.

I enjoyed the cheesy broccoli flavor, but it was a bit bland for me even with the red chili. So, I added 4-5 drops of vinegar, and it enhanced the taste wonderfully!

Give this soup a try! Let me know if you experiment with any variations to the recipe.

xoxo
Tarun

P.S. – I was so engrossed in the soup that by the time I thought of taking pictures, I had already devoured half of it!