Broccoli & Leek Soup

Carbs 6g per serve


  • 1 medium Leek white part only
  • 1 clove garlic
  • 85 g Butter salted
  • 450 g Broccoli 2 medium heads
  • 120 g Heavy Cream
  • 600 g chicken stock
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Parsley chopped

Serves 5


  • Roughly chop the white part of the leek and place into a large saucepan, along with the butter and garlic.
  • Saute the leeks over low heat until they are beginning to turn translucent. Add the cream.
  • Cut the broccoli into evenly sized florets and place into the saucepan.
  • Add the chicken stock and stir. Ensure that the broccoli is mostly covered.
  • Simmer on low to medium heat for 8 minutes. If you cook the broccoli too quick, it will discolor and turn the soup an off brown color. The broccoli is cooked when it is easy to break up with a spoon.
  • Using a stick blender, carefully blend the soup until no lumps are remaining.
  • Stir through the salt, pepper and parsley. Adjust seasoning to taste. Enjoy!