About
This keto soup is packed with broccoli, baby spinach, sweet shallot and aromatic rosemary, served with a swirl of heavy cream.
This makes a great lunch or dinner option served with a slice of keto bread.
Ingredients
- 4 cup vegetable broth, bouillon or consomme
- 4 tablespoon heavy cream
- 2 teaspoon rosemary, fresh
- 2 tablespoon, chopped shallot
- 2 cups broccoli florets
- 2 cup baby spinach
- 1 tablespoon unsalted butter
- 1 clove garlic
Instructions
- Thinly slice the shallot and garlic. Melt the butter in a large saucepan over a low/medium heat and add the shallot and garlic, sweating gently until tender.
- Finely chop the rosemary and add to the saucepan along with the broccoli florets and stir fry for a minute.
- Add the vegetable stock and bring to a gentle boil. Simmer for 5-6 minutes until the broccoli is fork tender.
- Add the spinach, stir to combine and cook until just wilted.
- Transfer to a blender or use a stick blender to process until smooth. Taste and adjust seasonings if required.
- Stir through the heavy cream to serve.
Nutrition Facts
- Servings: 4
- Calories: 127.6kcal/400.0kJ (per serving)
- Fat: 8.9g (per serving)
- Carbs: 8.2g (per serving)
- Protein: 4.7g (per serving)
