Before we talk about the recipe for low carb broccoli cream, we would like to talk a little about this vegetable that always benefits us in low carb diet. With the scientific name Brassica oleracea, broccoli is one of the most popular vegetables in Brazil. It belongs to the Brassicaceae family, the same as cabbage, cauliflower and radish. This nutritious food originated in Europe and can be considered ancient, since reports of its existence date back to the Roman Empire. The largest producer and exporter of broccoli in the world is China, and Brazil is one of its largest consumers. Find out what makes this vegetable such an important element in the diet. Click here and see.

Low carb broccoli cream | Ingredients

2½ cups (650ml) vegetable stock

1 cup (200 ml) of coconut milk (or whatever you prefer)

2 cloves of garlic

1 onion

500g of broccoli

1 cup (90 g) grated Gruyere cheese (or other melting cheese of your choice)

salt, pepper, nutmeg to taste

Low carb broccoli cream | Preparation method

In a pan, place the vegetable broth, coconut milk, garlic and onion.

Add salt, pepper and nutmeg to taste and bring to a boil.

Once it starts to boil, add the broccoli. Cover the pan and let it simmer for 10-15 minutes, or until the broccoli is tender.

Turn off the heat and, using a mixer or blender, process until the desired consistency is reached. You can process for longer to obtain a more homogeneous cream, or for less time to obtain a more chunky cream.

Add the cheese little by little and stir until it melts.

Add salt and pepper if necessary.

Serve with a little sour cream (optional) on top and/or cheese.

Notes

You can also add a couple of potatoes or yams to cook with the broccoli, which will help you obtain an even creamier and more velvety cream.