Keto broccoli and stilton soup spiced with traditional autumnal spices. Omit the cloves, ginger, cinnamon, and nutmeg if you prefer a traditional Broccoli and stilton soup. Bone broth is used here rather than stock cubes, stock cubes even if gluten-free tend to have added sugar. The avocado oil can be replaced with olive oil
Ingredients
+ Avocado oil 1tbsp
+ Water 300ml
+ Shallot 28g
+ Bone broth 331ml
+ Broccoli 300g
+ Stilton Cheese 125g
+ Black Pepper ¼ tsp
+ Salt ¼ tsp
+ Onion powder 1tsp
+ Ground ginger ½ tsp
+ Ground Nutmeg ½ tsp
+ Cinnamon ½ tsp
+ Ground cloves ¼ tsp
+ Pumpkin seeds 2g
+ Double cream 30ml
+ Butter 2 tbsp
+ Garlic 6g
+ Xanthan gum ½ tsp
+ Parsley to dress (optional)
Preparation
> Heat the avocado oil in a frying pan and brown the shallot and garlic for a couple of minutes
> Melt the butter in the frying pan
> Transfer to a larger pan one large enough to hand blend
> Add a 3rd of the bone broth and simmer for a few minutes
> Add 200ml the water
> Stir in the Xanthan gum and stir in well until the broth starts to thicken
> Add the remaining water 100ml
> Add the broccoli and simmer for 5-6 minutes
> Gather and add the ground spices, clove, onion powder, ginger, cinnamon, and nutmeg
> Season with salt & pepper
> Add the remaining broccoli and crumble the Stilton cheese into the pan
> Add the remaining bone broth, taste and season with more salt and pepper if required
> Mix in 20ml of the double cream and stir continuously -Keep 10ml to drizzle over the top once finished
> After 15 minutes the broccoli should be tender enough to blitz
> Remove from the stove
> Use a hand blender to finish the soup in the pan, and blend until smooth
> If you have no hand blender allow the soup to cool before adding it to the blender or food processor
> Dress with pumpkin seeds, parsley and drizzle the remaining cream over the soup
> Serve and enjoy!
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