One of the primary problems people run in to on the Keto Zone diet is not consuming enough low-carb vegetables.
Veggies provide fiber which is essential for digestive health. Fiber helps to bulk the stool, scrub the digestive tract, and feed the healthy probiotic bacteria in the gut.
Often, ketogenic dieters do not always particularly enjoy eating vegetables which is why they struggle to incorporate enough of them in to their diet.
That is why we are sharing this easy and delicious creamy broccoli and leek soup recipe.
This recipe is a great way to get more healthy fiber in the diet along with important nutrients such as vitamins, minerals, and antioxidants.
Ingredients
1 organic leek, trimmed
2⁄3 lb organic broccoli, cut in to florets
2 cups organic bone broth
1 cup organic heavy whipping cream
½ cup fresh organic parsley, chopped
3 cloves organic garlic, chopped
½ teaspoon organic black pepper
1/2 teaspoon sea salt
Instructions
- Heat bone broth in a large pot over medium heat.
- As broth heats, prepare your leek and broccoli.
- Once broth begins to simmer, turn heat to low and add in the leek and broccoli and cover.
- Allow mixture to cook for about 20 minutes.
- Add the rest of the ingredients and stir to combine.
- Either add the soup in to a large high powered stand-up blender or use an immersion blender to mix soup until creamy well-combined.
- Transfer soup in to serving bowls.
- Serve and enjoy!
Nutrition Facts
Yields: 4 Servings
Per serving:
Calories: 522 kilocalories
Total Carbohydrates: 9 grams
Fiber: 3 grams
Net carbs: 6 grams
Fat: 39 grams
Protein: 15 grams
