Keto broccoli and coconut milk soup

Keto 142 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0
Keto broccoli and coconut milk soup
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 35
  • Calories: -
  • Difficulty: Easy
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Low-carb, coconut-flavored broccoli soup has a delicate creamy texture and an appetizing herbal color. You can use chicken broth as the basis for the soup, and vegetable broth for the vegetarian version. The advantage of this soup is that you can add various fillings to the dish. Watercress, pumpkin and sunflower seeds, fatty yogurt, and spicy dukka mix work well. Dukka is an Egyptian spice composed of sesame seeds, hazelnuts, marjoram, thyme and other ingredients. The seasoning is different from the usual flavorings, so its use is optional.

Ingredients

Directions

  1. Chop the peeled onion and garlic finely. Preheat a frying pan, add 1 tbsp. l. coconut oil and sauté the onions over medium heat for 1-2 minutes. Add garlic and fry for another 1-2 minutes. Remove from stove.
  2. Add broth to a saucepan and bring to a boil.
  3. Cut the broccoli into large pieces and add to the boiling broth. Remove the pan from heat and let the cabbage brew for 10 minutes.
  4. Return the pot of broth and broccoli to the stove, add coconut milk, sauteed onions and garlic, salt and pepper, stir. Bring to a boil and simmer for 1-2 minutes.
  5. Remove the pot from the stove, pour the soup into a blender, add the coke cream, tablespoon of remaining coconut oil, and watercress. Mix until smooth.
  6. Place the soup back in the pot and bring to a boil. The soup is ready.
  7. Pour the soup into portioned bowls, garnish with pumpkin seeds, yogurt, Dukka seasoning and olive oil, coconut flakes. You can use some of the components to your taste.

Keto broccoli and coconut milk soup



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 35
  • Calories: -
  • Difficulty: Easy

Low-carb, coconut-flavored broccoli soup has a delicate creamy texture and an appetizing herbal color. You can use chicken broth as the basis for the soup, and vegetable broth for the vegetarian version. The advantage of this soup is that you can add various fillings to the dish. Watercress, pumpkin and sunflower seeds, fatty yogurt, and spicy dukka mix work well. Dukka is an Egyptian spice composed of sesame seeds, hazelnuts, marjoram, thyme and other ingredients. The seasoning is different from the usual flavorings, so its use is optional.

Ingredients

Directions

  1. Chop the peeled onion and garlic finely. Preheat a frying pan, add 1 tbsp. l. coconut oil and sauté the onions over medium heat for 1-2 minutes. Add garlic and fry for another 1-2 minutes. Remove from stove.
  2. Add broth to a saucepan and bring to a boil.
  3. Cut the broccoli into large pieces and add to the boiling broth. Remove the pan from heat and let the cabbage brew for 10 minutes.
  4. Return the pot of broth and broccoli to the stove, add coconut milk, sauteed onions and garlic, salt and pepper, stir. Bring to a boil and simmer for 1-2 minutes.
  5. Remove the pot from the stove, pour the soup into a blender, add the coke cream, tablespoon of remaining coconut oil, and watercress. Mix until smooth.
  6. Place the soup back in the pot and bring to a boil. The soup is ready.
  7. Pour the soup into portioned bowls, garnish with pumpkin seeds, yogurt, Dukka seasoning and olive oil, coconut flakes. You can use some of the components to your taste.

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