Keto Leek, Zucchini and Cheese Soup
How to Make It
Step 1
Wash the leek and discard the tough base and any wilted outer leaves. Thinly slice the leek, roughly dice the zucchini, and roughly chop the garlic. Melt the butter in a large saucepan over a low/medium heat. Add the leek, garlic, and zucchini. Stir well and cook gently in the butter for 3-4 minutes until tender and fragrant.
Step 2
Add the chicken stock to the pan. Add salt and pepper as required. Bring the stock up to a boil. Give everything a good stir and reduce to a simmer for 5 minutes until the vegetables have softened.
Step 3
Add the grated cheese to the pan. Stir through to combine. Remove the pan from the heat.
Step 4
Use an immersion blender to carefully process the soup until velvety smooth. Alternatively, allow the soup to cool a little, then transfer to a freestanding blender to process. Serve hot with your preferred Keto sides.
Ingredients
- Chicken broth, bouillon or consomme, homemade – 3.5 cup
- Leeks, raw – 1 cup
- Zucchini – 1 medium
- Butter, unsalted – 1 tbsp
- Cheddar cheese – 1 cup, grated
- Garlic – 1 clove
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.13 tsp