Broccoli & Cheese Soup || The Keto Kitchen

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[RECIPE BELOW] Broccoli & Cheese Soup.

Do you know how hard it is to take a nice photo of soup without using sneaky "food photography" tricks!?
Despite how this looks, it's lovely - it's HIGH FAT. It can be creamy or a bit lumpy depending on how much you blend it.
Plus, it's got minimal ingredients and it's super easy to make!

| The Recipe |

INGREDIENTS:
- 2 cups (250g) Broccoli Florets
- 1 Garlic Clove, minced (or 1 tsp Garlic Puree)
- 1 & 3/4 cups Chicken Stock (I used 1 x Chicken Knors Cube and 410ml Hot Water)
- 1/2 cup (115ml) Heavy/Double Cream
1 & 1/2 cups (170g) Cheddar Cheese, shredded

METHOD:
1. In a large saucepan, over medium heat, add the garlic and cook for about a minute, until fragrant.
2. Then add the chicken stock, cream and broccoli. Increase heat to high, bring to a boil, then reduce to low-medium and simmer for 15-20 minutes, until the broccoli is soft.
3. Reduce the heat to low. Then use a slotted spoon to remove 1/3 of the broccoli and set it aside. Use a stick blender to blend the mixture into a creamy sauce.
4. Mix in the shredded cheese, stir constantly until it has melted in. Stick blend again until at your desired consistency.
5. Remove from the heat and stir back in the 1/3 of broccoli florets. Enjoy!


Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 3:
Per Serving:

Calories: 422kcal
Fat: 36g
Protein: 15g
Net Carbs: 5g


| The Keto Kitchen |

THIS IS AN ADAPTATION OF A WHOLESOME YUM RECIPE.
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