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Keto Broccoli Soup Recipe

Your mother probably told you to eat your broccoli – and she was right! Fortunately, this keto broccoli soup recipe with pine nuts and coconut cream is healthy and delicious.

Nutrients in Broccoli

Broccoli is high in nutrients and very low in carbohydrates – very important for your keto diet. Broccoli is full of fiber, which helps you to stay full and satisfied.

Broccoli is also a fantastic source of vitamin K, vitamin C, chromium, and folate. Broccoli packs in an incredible amount of nutrients into a powerful green package.

Many health studies have found evidence of anti-cancer properties in cruciferous vegetables including broccoli.

The one caveat I must add is that not everyone tolerates broccoli well. It can cause bloating and stomach upset in some individuals. Eating smaller portions or taking a probiotic may help with this.

Cooking Tips

Oftentimes people only use the florets from a head of broccoli, but the stalks are just as tasty!

However, they do take longer to cook, so to avoid undercooking the stalks or overcooking the florets, you can simply cook the stalks longer by adding them to the pan to cook for a bit before adding the florets.

Be careful not to overcook the broccoli – you want to retain that bright, beautiful green color!

Additional Soups

Don’t stop with this keto broccoli soup. I’ve got plenty of other recipes lined up to help you get through chilly winter.

Keto Broccoli Soup Recipe

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• Author: Louise Hendon
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Appetizer, Side Dish
• Cuisine: American

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Ingredients

• 1 head broccoli (approx. 1 lb / 450g)
• 4 cups (960 ml) chicken broth or bone broth
• 2 Tablespoons (16 g) of pine nuts
• Salt and freshly ground black pepper
• 2 Tablespoons (30 ml) coconut cream, to drizzle

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Instructions

1. Remove the stalks from the florets of the head of broccoli and slice the stalks thinly.
2. Pour the chicken broth into a pot and bring to the boil.  Then add in the sliced stalks. Cook for 10 minutes, then add the florets and cook for another 10-15 minutes until the broccoli has completely softened.
3. In the meantime, in a separate hot, dry pan, toast the pine kernels until golden. Remove and set aside.
4. Once the broccoli has cooked, remove the pan from the heat and use a hand blender (immersion blender) to blitz to a smooth soup. If you don’t have an immersion blender, you can let the soup cool a bit and then pour the soup into a blender or food processor to blend.
5. Season with salt and freshly ground black pepper.  Divide between two warm bowls and drizzle with coconut cream, if desired. Scatter the toasted pine nuts on top and serve.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 4 g

Nutrition

• Calories: 99
• Sugar: 2 g
• Fat: 5 g
• Carbohydrates: 8 g
• Fiber: 4 g
• Protein: 4 g