About
This warming keto soup is loaded with nourishing green vegetables, swirled with the richness of cream, topped with melty gruyere cheese.
This is a great lunch or dinner option served with a slice of low carb bread.
Ingredients
- 4 cup vegetable broth, bouillon or consomme
- 2 cup kale
- 2 tablespoon, grated gruyere cheese
- 1 clove garlic
- 1 tablespoon unsalted butter
- ½ medium – 2 1/2" diameter red onion
- ½ cups broccoli florets
- ½ cup heavy cream
Instructions
- Roughly dice the onion and thinly slice the garlic. Melt the butter in a large saucepan or casserole dish over a low/medium heat. Add the onion and garlic and sweat gently until tender.
- Add the vegetable stock and bring to a boil. Add the broccoli and simmer for 2 minutes.
- Add the kale and simmer for a further 3-4 minutes until both the broccoli and kale are tender.
- Remove from the heat and stir through the cream.
- Transfer to a blender jug or use a stick blender to process the soup until smooth.
- Scatter with grated gruyere cheese to serve.
Nutrition Facts
- Servings: 4
- Calories: 170.1kcal/678.3kJ (per serving)
- Fat: 15.0g (per serving)
- Carbs: 6.1g (per serving)
- Protein: 3.7g (per serving)
