Lunch • Vegetables • up to 30 min • Pot Sugar-free • Gluten-free • Meat-free
Ingredients: * Broccoli – 150 g * Feta cheese – 50 g * Cream 30% – 2 tablespoons (30 ml) * Butter – 1 teaspoon (5 g) * Salt – to taste * Pepper – to taste
PREPARATION – POT: * Boil the broccoli in salted water until soft (approx. 8 minutes). * Drain and transfer to a blender. * Add the butter, cream and feta cheese. * Blend until smooth. * Season with salt and pepper.
(AIRFRYER – OPTIONAL): * Transfer the soup to an ovenproof dish. * Heat for 6 minutes at 160°C.
📊 KETO (1 serving): * Calories ~430 kcal * Fat ~34 g * Protein ~16 g * Net carbs ~4 g
💡 TIP: * Add the feta cheese after cooking – the soup will retain its creamy consistency and distinctive flavor.
