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Broccoli, Parmesan & Lemon Soup

Preparation time: 
60
min

Soup, an antidote if you’re feeling a bit under the weather and just need a hug in a mug. It’s hard to find a soup that is low in carb, as most are vegetable based. This soup is high at nearly 8g net carb per serving, but broccoli is a power house of nutrients that will support your body when you’re feeling run down. Make it with a golden elixir, homemade bone broth.

Nutrition

For
1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!

Ingredients

6
servings

    Method

    1. Roughly chop the broccoli into florets and dice the main stalk (don’t waste anything!).
    2. In a wide, heavy based pan, over a medium heat, sauté the garlic in a knob of butter and glug of olive oil, for 1–2 minutes, until softened.
    3. Add the broccoli, season with salt and pepper and stir well. Add 3 tablespoons of bone broth or water, cover, and turn the heat down to the lowest it will go. Cook for about 50 minutes, stirring occasionally, until the broccoli yields when pushed with the back of the spoon. The broccoli may look brown and golden in places—this is a good thing and will add falvour.
    4. Add 750ml of bone broth, and bring to the boil. In a blender, blitz half of the soup until smooth. Transfer back into the the pan with the rest of the soup and add more bone broth if it needs thinning out.
    5. Add the parmesan, lemon juice and season to taste.
    6. Serve with a swirl of chilli oil and an extra grating of parmesan

    Bon app! R

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