12 ounces of Broccoli, cut into florets
3 teaspoons of Olive Oil
1 tablespoon of Butter
1/2 medium Onion, diced
4 cloves of Garlic
2 teaspoons of thyme
½ teaspoon of Salt
¼ teaspoon of Pepper
1/2 cup of Heavy Cream
3 1/2 cups Chicken Stock 
6 ounces (1 3/4 cups) of Cheddar Cheese, grated
1/2 teaspoon of Xanthan Gum
Salt, to taste
200 Calories, 6 g Carbs, 6 g Protein, 17 G Fat
1. Preheat oven to 200C/390F.
2. Place the broccoli into a lined roasting tray.
3. Sprinkle over 1 teaspoon of the oil.
4. Roast in the oven for 12-18 minutes, remove and stir halfway through. Cook until browned.
5. Place the remaining oil, butter, onion, garlic, thyme, salt, and pepper into a saucepan over medium heat and saute until the onion turns translucent.
6. Add the heavy cream and stock and bring to a simmer.
7 . Add the cheese and sprinkle over the xanthan gum. Continue to simmer for 3 minutes before removing from the heat.
8 . Blend the soup using a stick blender. 
9. Stir through the roasted broccoli
10. Taste and add more salt if desired.

Serve immediately.

Voila, your Neto Keto dinner is ready <3 


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