Broccoli, Kale & Cheddar Soup

Happy 2017 everyone! 2016 was a wild year with ups & downs, hardships and happy times and I’m proud of the progress I made and am looking forward to an exciting year ahead! I thought I’d kick off my first blog post of 2017 with a recipe. We all know that new year resolutions have been made and after the blowout and Christmas we’re trying to eat healthier and get into better habits by making our own food, so I figured what’s easy enough to make and can be stretched across a week and the answer of course was soup! So this soup is low in carbs, full of nutrients & protein. It does contain quite a bit of cheese but when portioned out it’s not actually that much at all so don’t be worrying! It works out at about 209 calories per portion and is so filling I can’t wait to have some more later!


200 grams Kale

1 head of Broccoli (approx 320 grams)

1/3 cup of cream

3 cloves of garlic

1 small onion (approx 70 grams)

1 fresh green chilli

1 tablespoon of coconut oil

3 chicken stock cubes

250 grams of Red Cheddar Cheese

Salt & Pepper

Method –


Weigh out all your ingredients and then chop your broccoli, kale, onion & garlic.


Put your garlic, onion and chilli into the pot with your tablespoon of coconut oil and allow to brown and fry.

Add your 3 stock cubes to approx 600ml of water and allow to dissolve before adding to your base of onion, garlic and chilli.

Allow to simmer for 5 minutes and then add your broccoli & kale.

Bring to boil and cook for 10 minutes then lower to a simmer for 5 minutes.

Make sure broccoli is soft and cooked through.


Once simmering, using a hand blender, blend the soup a little and then add your cream while stirring.

So when adding the cheese make sure that you stir the soup constantly and that the soup is on the hob and heating.

Add the cheese pinch by pinch while stirring the pot to ensure that the cheese melts into the soup completely. If you don’t stir it the cheese will clump onto the bottom and burn.

With the cheese you’ll see the texture start to change and the soup will thicken up nicely.

Once the cheese has been added, simmer while stirring for a few minutes and then using your hand blender, blend the soup fully to the texture you prefer.


Et Voila! Allow to cool and pour yourself a bowl of yummy, creamy deliciousness!!

As you can see here I added some little bacon bits to it, to make it even more filling and so that I wouldn’t be tempted to eat bread with it! This is smokey streaky bacon which I cooked on the George Foreman until crispy and then chopped up into little pieces and sprinkled over my soup! Obviously more calories involved if you decide to do this 🙂

Nutritional Value

Per Portion (250gram portion) Serves 8

Calories – 209

Carbs – 7 grams (5net)

Fat – 16 grams

Protein – 10 grams

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