How To Make Broccoli Lemon Parmesan Soup

 


Tuck into this inviting bowl of simply made yet delicious broccoli soup.  We make this without any flour or added thickeners.  Just broccoli, almond milk, whipping cream, and cheese.  A healthy squeeze of lemon juice adds the perfect amount of brightness.  Feel free to make this with fresh florets or even frozen broccoli.



The Preparation

32 ounces broccoli florets

3 cups water

1 cup unsweetened almond milk

1 cup heavy whipping cream

3/4 cup shredded Parmesan cheese

2 tablespoons lemon juice

Salt and pepper, to taste

The Execution

1. Add the broccoli and water to a pot and cook over medium-high heat until broccoli is tender.

 


2. Reserve 1 cup of the cooking liquid from the pot and discard the rest.

 


3. Add half of the broccoli, reserved cooking liquid, unsweetened almond milk, heavy cream, and salt and pepper to a blender. Blend well until smooth.

 


4. Add the blended ingredients into the remaining broccoli in the pot and stir together with Parmesan cheese and lemon juice. Continue cooking until heated through.

 


5. Taste and season with additional salt and pepper if needed. Serve with a sprinkle of Parmesan cheese over the top.

 


This makes a total of 4 servings of Low-Carb Broccoli Lemon Parmesan Soup. Each serving comes out to be 371 Calories, 28.38g Fats, 11.67g Net Carbs, and 14.63g Protein.


Low-Carb Broccoli Lemon Parmesan Soup

The Preparation

32 ounces broccoli florets

3 cups water

1 cup unsweetened almond milk

1 cup heavy whipping cream

3/4 cup shredded Parmesan cheese

2 tablespoons lemon juice

Salt and pepper, to taste

The Execution

1. Add the broccoli and water to a pot and cook over medium-high heat until broccoli is tender.

2. Reserve 1 cup of the cooking liquid from the pot and discard the rest.

3. Add half of the broccoli, reserved cooking liquid, unsweetened almond milk, heavy cream, and salt and pepper to a blender. Blend well until smooth.

4. Add the blended ingredients into the remaining broccoli in the pot and stir together with Parmesan cheese and lemon juice. Continue cooking until heated through.

5. Taste and season with additional salt and pepper if needed. Serve with a sprinkle of Parmesan cheese over the top.

This makes a total of 4 servings of Low-Carb Broccoli Lemon Parmesan Soup. Each serving comes out to be 371 Calories, 28.38g Fats, 11.67g Net Carbs, and 14.63g Protein.


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