This is a lovely, creamy soup, packed with nutrients. If I don’t have broccoli I will sometimes swap for some kale or spinach. This is delicious with some keto bread toasted with lots of butter.
Recipe taken from my book Keto Slow Cooker, by Sarah Flower
Double Up & Freeze!
Serves 4
Nutritional information Per Serving
161 Kcals
7.3g fat
6.8g net carbohydrates
14g Protein
750g courgette, thickly sliced
1 head of broccoli, cut into florets
2 cloves of garlic, crushed
500ml vegetable or bone stock
100g feta cheese, crumbled
1 small handful of fresh mint, chopped
· Preheat your slow cooker, following your manufacturer’s instructions.
· Place the courgette, broccoli, garlic and stock in the slow cooker. Set to low and cook for 4-5 hours (can cook on high for 1 ½-2 hours if preferable).
· 15 minutes before serving add the feta cheese and fresh mint. Stir well and turn to high. Cook for 15 minutes before using your stick blender and blending until smooth.
· Serve with some toasted keto bread.