Creamy Three Cheese and Broccoli

Soup

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low-carb
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low-carb
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Instructions

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1 Prep

Peel and finely chop the onion. Chop the broccoli into small florets. 

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2 Saute onion

Heat a large pan or pot over a medium high heat with the butter. Once hot, add the onion with a pinch of salt and cook for 5 min until soft. 

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3 Make sauce

Once the onion is soft, add the corn starch and garlic powder. Cook for 1 min, then gradually whisk in the milk until smooth. 

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4 Simmer

Once smooth, add the broccoliwater and vegetable stock cube. Simmer for 10-12 min or until the broccoli starts falling apart. 

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5 Prep chives and cheese

Meanwhile, finely chop the chives. Grate the Parmesan and gruyere cheese. 

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6 Whisk in cheese

After 12 min, blend the soup with a hand-help mixer or in food processor until semi-smooth. Return the soup to the pot and a medium heat. Add the Dijon mustardcheddar, Parmesan and blue cheese and stir until just melted. If the soup is too thick, add boiled water. Season generously with black pepper, garnish with the chopped chives and seed mix. Serve immediately. 

Tips for fussy eaters

Leave out the seeds!

Pro tip

Serve this one while super hot, so the cheese stays stringy.

We love how hearty this dish is, despite being low-carb. Serve with crusty bread if you feel it's missing something!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 669 · Prot 34 · Carbs 35 · Fat 43

Ingredients

Number of people

Soup

White onion 1 Piece
Broccoli 450 Grams
Salted butter 20 Grams
Salt 0.5 Tsp
Corn starch 10 Grams
Garlic powder 4 Grams
Whole milk 200 ML
Water 600 ML
Vegetable stock cube 1 Piece
Parmesan 30 Grams
Gruyere 100 Grams
Dijon mustard 6 Grams
Grated cheddar 60 Grams
Black pepper 0.5 Tsp

Garnish

Fresh chives 15 Grams

We love how hearty this dish is, despite being low-carb. Serve with crusty bread if you feel it's missing something!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 669 · Prot 34 · Carbs 35 · Fat 43

Instructions

photo

1 Prep

Peel and finely chop the onion. Chop the broccoli into small florets. 

photo

2 Saute onion

Heat a large pan or pot over a medium high heat with the butter. Once hot, add the onion with a pinch of salt and cook for 5 min until soft. 

photo

3 Make sauce

Once the onion is soft, add the corn starch and garlic powder. Cook for 1 min, then gradually whisk in the milk until smooth. 

photo

4 Simmer

Once smooth, add the broccoliwater and vegetable stock cube. Simmer for 10-12 min or until the broccoli starts falling apart. 

photo

5 Prep chives and cheese

Meanwhile, finely chop the chives. Grate the Parmesan and gruyere cheese. 

photo

6 Whisk in cheese

After 12 min, blend the soup with a hand-help mixer or in food processor until semi-smooth. Return the soup to the pot and a medium heat. Add the Dijon mustardcheddar, Parmesan and blue cheese and stir until just melted. If the soup is too thick, add boiled water. Season generously with black pepper, garnish with the chopped chives and seed mix. Serve immediately. 

Tips for fussy eaters

Leave out the seeds!

Pro tip

Serve this one while super hot, so the cheese stays stringy.

Ingredients

Number of people

Soup

White onion 1 Piece
Broccoli 450 Grams
Salted butter 20 Grams
Salt 0.5 Tsp
Corn starch 10 Grams
Garlic powder 4 Grams
Whole milk 200 ML
Water 600 ML
Vegetable stock cube 1 Piece
Parmesan 30 Grams
Gruyere 100 Grams
Dijon mustard 6 Grams
Grated cheddar 60 Grams
Black pepper 0.5 Tsp

Garnish

Fresh chives 15 Grams
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