I could lie and say I’ve really been getting into soups because of this cold weather we’re having, but the truth is I’m obsessed with my new mini food processor and blending anything I can get my hands on! This keto broccoli soup is one of my recent experiments, with added turmeric and ginger, making it zesty and giving it an amazing color too.
Back in high school I went through a broccoli soup phase, with a recipe that relied heavily on potatoes. In an attempt to recreate a low carb version (minus the spuds) I tried a few existing recipes, which were rather bland – it seems my tastebuds have become more demanding with age! I spotted the turmeric in our pantry and finally arrived at this flavorful combination, a hearty dish that’s a new favorite.
TURMERIC, THE GOLDEN SPICE
Turmeric is part of the ginger family and touted as a superfood. In powdered form it’s an incredible orange, which transforms the color of anything it comes into contact with – including tabletops! Don’t learn the hard way (like I did), it’s used as a dye after all! It’s common in many Asian dishes and also as a dietary supplement in many countries. It’s popular in the Indian medical system of Ayurveda and in Chinese medicine too.
KETO BROCCOLI SOUP
To make this easy soup, start by adding some coconut milk along with chopped onion and garlic to a saucepan. Let this cook until soft, before adding salt, turmeric, ginger, broccoli florets, water and more coconut milk. Let this simmer for an hour, stirring occasionally before adding it to a food processor and blending into a creamy soup. I think it’s best served hot, with a swirl of yoghurt and whatever toppings are on hand!
CARBS IN KETO BROCCOLI SOUP
This recipe makes a large batch of soup, which makes two generous servings as pictured (it’s a big bowl!) that calculate at around 11 net carbs each (sans toppings). Broccoli heads are tiny in Japan, so you may want to use less. Adding more water will thin out the soup and make it go further, but I love my soup thick. Be sure to account for toppings too, I added pretty fresh greens, pan roasted almond slivers and a sprinkling of black sesame seeds.
- 1 onion
- 3 cloves garlic
- 1 can unsweetened coconut milk
- 1 tsp salt
- 1 tsp turmeric powder
- 2 tsp fresh ginger (chopped)
- 2 small heads of broccoli (chopped into florets)
- 1 cup water
- Pour half of the coconut milk in a pan and place on low heat.
- Add the onion and garlic and cook for 5 minutes until soft.
- Once cooked, add the salt, turmeric, ginger, broccoli florets, water and remaining coconut milk.
- Simmer for one hour, stirring occasionally and mashing the broccoli.
- Let the mixture cool, before placing in a food processor and blending into a puree. If using a mini food processor, do this in small batches.
- Serve with yoghurt, roasted almonds, fresh greens and sesame seeds.
- This recipe makes two generous servings.
- Each serving has 13g net carbs (not including toppings).
- Calories: 439kcal, Net carbs: 13g, Carbs: 17g, Fibre: 4g, Fat: 36g, Protein: 8g, Sugar: 6g