Low-carb broccoli cheddar soup

Low-carb broccoli cheddar soup with broccoli, cheddar, cream and garlic: creamy, satisfying and quick to cook. A simple recipe for cold days.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 380 kcal per serving
• Protein: 18 g
• Fat: 31 g
• Carbs: 8 g

Ingredients

• 600 g broccoli
• 1 onion
• 2 cloves of garlic
• 1 tbsp olive oil
• 600 ml vegetable stock
• 150 ml cream
• 200 g cheddar
• 1 pinch of nutmeg
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: saucepan · stick blender · chopping board · knife · wooden spoon · ladle

1. Wash the broccoli and divide it into florets. Peel the stalk and dice it small, and finely chop the onion and garlic.
2. Heat the olive oil in a large pan and cook the onion and garlic until soft and translucent. Add the broccoli and fry briefly.
3. Pour in the vegetable stock and simmer everything, covered, until the broccoli is tender. Take the pan off the heat and blend the soup lightly so it keeps some texture.
4. Stir in the cream and only heat the soup gently from now on. Add the cheddar bit by bit, stirring, until melted.
5. Season with salt, pepper and nutmeg. If it's too thick, add a little more stock.
6. Serve hot, finishing with a little extra cheddar or freshly ground pepper if you like.

Good to know

A soup like this takes little effort and still feels like a proper meal. Creamy, savoury and with enough texture that it never gets boring.

Swaps

Cheddar → Alpine cheese such as Gruyère (often a little stronger in flavour, similar protein); cream → crème fraîche (a little more acidity, also high in fat); onion → leek (milder flavour, also provides fibre)

Allergens

Contains milk (cream and cheddar). Usually suits children well if you go easy on the nutmeg and pepper, and during pregnancy it's unremarkable as long as you use pasteurised dairy.