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Curry Cream of Broccoli Soup

Ketogenic Recipes: Curry Cream of Broccoli Soup
  • Yield : 1 pot
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

Delicious and filling at a little over 10g net carbs, this curry cream of broccoli could even serve as a meal of its own – might want to serve double portions in this case.


  • Broccoli, 400g
  • Cheddar, grated, 50g
  • Cooking cream, min. 35% fat, 200ml
  • Chicken stock, 1 liter
  • Butter, 30g
  • Onion, small, 1
  • Curry, hot or medium, 1 tbsp
  • Salt and pepper to taste


Step 1

In a medium to large pot, melt the butter and cook the chopped onion until golden.

Step 2

Add the chicken broth and bring to simmer over medium heat.

Step 3

Add the broccoli chopped in small stems, salt and pepper to taste, a tablespoon of curry, and bring again to simmer.

Step 4

Simmer for about 15-20 minutes or until the broccoli is tender. Actual time depends on how large the broccoli pieces are.

Step 5

Pull the pot aside on the stove and either use an immersion blender or transfer the liquid into a food processor. Blend well.

Step 6

Return the blended liquid into the pot, add the cream and grated cheddar, a bit at a time so it will not clump. Mix well and serve hot, garnished with fresh parsley leaves if you wish. Decorate with a sprinkle of curry powder and a little cream.

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Nutritional Info

This information is per serving.

  • Fat

  • Protein

  • Carbs

  • Fiber

  • Net carbs

  • kcal


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