What can I expect?

Most breakfast hashes are made with white potatoes, which our bodies digest very similarly to sugar. However, this sweet potato breakfast hash uses sweet potatoes, which have a lower glycemic index and prevent elevated blood sugar levels to keep your energy stable! 

Then, we mix in turkey sausage for high-quality protein to keep you satisfied for hours. We also provide the option to add eggs for even more protein and nutrients. 

Quick and easy to make, all you have to do is chop the ingredients, season, and roast until the vegetables are tender. Then, crack the eggs on top, and pop the dish back in the oven just until the whites are set. Finish with your favorite toppings, and you’ve got a foolproof breakfast or brunch in about half an hour! 

With minimal prep time and just a few dishes, this sweet potato breakfast hash is perfect for busy weekdays but is fancy enough to serve when hosting a brunch. Plus, unlike most frozen breakfast options, it’s guaranteed to keep you feeling great until your next meal. 

Is Sweet Potato Breakfast Hash healthy? 

Let’s take a look at the main ingredients: 

• Sweet potatoes
• Turkey sausage
• Onion
• Spinach
• Eggs

Turkey sausage, onion, spinach, and eggs are all nutritious food sources, made with natural ingredients. Use them to add protein, flavor, and nutrients to a variety of recipes. 

Sugar is what makes food unhealthy. 

Most breakfast hash recipes are made with white potatoes (refined grains), which digest very similarly to sugar. 

In a single serving, you’re already up to 56g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Swap the white potatoes for sweet potatoes, which have a lower glycemic index, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy. 

Enjoy this sweet potato breakfast hash knowing it supports your well-being. Learn more about eating less sugar here.

Sweet Potato Breakfast Hash Tips

1. Can I use uncooked sausage?

Yes! Just chop it into small pieces, and mix it in with the sweet potatoes and onions before roasting.

2. Can I make this recipe vegan?

Absolutely! Use plant-based sausage or omit the sausage entirely, and skip the eggs or use a plant-based egg substitute.

3. Can I freeze leftovers?

Yes! Freeze the cooked hash in an airtight container for up to 3 months. Reheat in the oven or a skillet for best results.

4. Can I use a different vegetable instead of spinach?

Kale or Swiss chard work well, or you can skip the greens altogether if preferred.

5. Can I use frozen sweet potatoes?

Yes, you can use frozen sweet potatoes, but make sure to thaw and drain any excess moisture before roasting.

6. Can I add other vegetables?

Absolutely! Feel free to add bell peppers, zucchini, or mushrooms for extra flavor and nutrition.

7. How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

8. What should I serve with this sweet potato breakfast hash? 

You can easily enjoy this recipe on its own as a filling meal. Or, pair it with a side of fresh fruit, cottage cheese waffles, or blueberry muffins.

Print

Sweet Potato Breakfast Hash

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Author Neutral Eating

Equipment

• Large Baking Sheet
• Large Mixing Bowl

Ingredients

• 2 Medium Sweet Potatoes peeled and diced into small cubes (about 3 cups)
• 2 Tbsp Olive Oil
• 1/2 lb Pre-Cooked Turkey Breakfast Sausage chop or crumbled
• 1 Small Yellow Onion finely chopped
• 2 cups Fresh Spinach roughly chopped
• 1/2 tsp Paprika
• 1/4 tsp Ground Cumin
• 1/4 tsp Crushed Red Pepper Flakes optional
• Salt & Pepper to taste
• ½ Tbsp Sugar Free Maple Syrup optional
• 4 Large Eggs optional, for serving

Instructions

• Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
• In a large mixing bowl, combine the diced sweet potatoes, olive oil, onion, paprika, cumin, crushed red pepper flakes (if using), and a pinch of salt and pepper. Toss until evenly coated. Spread the sweet potatoes out in a single layer on the baking sheet. Sprinkle in sausage.
• Roast in the oven for 25 minutes, stirring halfway through, until the sweet potatoes are tender and the sausage is browned and fully cooked.
• Remove the baking sheet from the oven and the spinach over the roasted mixture. Toss gently to combine. (If not using eggs, cook an additional 5 minutes,) If you want to add eggs, create small wells in the hash after adding the spinach. Crack eggs into the wells and return to the oven for 6–8 minutes, or until the egg whites are set but the yolks are still runny.
• Serve the roasted hash hot, garnished with fresh parsley, if desired.

Notes

 See Tips above recipe card for FAQ and substitutions.

 DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/sweet-potato-breakfast-hash

The post Sweet Potato Breakfast Hash appeared first on Neutral Eating.

What can I expect? 

Most egg bakes and egg casseroles are made with bread, potatoes, or some other form of starchy carbs. As a result, they’re loaded with sugar and leave you feeling tired and sluggish after eating. However, for this low-carb egg bake, we omit the starches entirely, instead opting for nutrient-rich ingredients and healthy fats. 

As a result, you’re left feeling full and satisfied until your next meal. Even better, all the ingredients come together with minimal prep time and bake in about 30 minutes. So, you can have a complete meal on the table in less than an hour! 

Plus, leftovers store and reheat well, making this egg bake perfect for meal prep. Fluffy, golden, and full of melty cheese, it’s so delicious you’ll forget that it’s healthy, and you’ll never be tempted to go back to frozen breakfast options again! 

Is Broccoli Cheddar Egg Bake Healthy?

Let’s take a look at the main ingredients: 

• Broccoli
• Eggs
• Shredded cheese
• Heavy cream 
• Spices

Broccoli, eggs, and spices are all nutritious food sources, made with natural ingredients. Use them to add protein, flavor, and nutrients to a variety of recipes. 

But what about heavy cream? What about the shredded cheese? Is dairy healthy?

Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and limit consumption.

Sugar is what makes food unhealthy. 

Most egg bake recipes are made with white flour, bread, or potatoes (refined grains), which digest very similarly to sugar. 

In a single serving, you’re already up to 15g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the starchy carbs, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy. 

Enjoy this broccoli cheddar egg bake knowing it supports your well-being. Learn more about eating less sugar here.

Broccoli Cheddar Egg Bake Tips

1. Can I make this casserole ahead of time?

Yes! You can assemble the casserole the night before, and store it in the fridge. In the morning, bake it fresh. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.

2. Can I use frozen broccoli?

Absolutely! Thaw the broccoli completely, and drain excess moisture before adding it to the casserole.

3. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for about 10 minutes.

4. Can I add meat to this casserole?

Yes! Cooked bacon, sausage crumbles, or diced ham make great additions. Layer them with the broccoli and cheese before pouring in the egg mixture.

5. Is this recipe keto-friendly?

Yes! This casserole is low in carbs and fits well within a ketogenic diet. Substitute the heavy cream with full-fat coconut milk for a dairy-free keto version.

6. What should I serve with this broccoli cheddar egg bake? 

You can easily enjoy this egg bake on its own as a complete meal. Or, try pairing it with breakfast options like fresh fruit, blueberry muffins, 4-ingredient pancakes, protein waffles, peanut butter overnight “oats,” or cottage cheese waffles. 

Print

Broccoli Cheddar Egg Bake

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

• 1 medium head of broccoli chopped into small florets (about 2 cups)
• 8 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream or milk of choice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• Non-stick cooking spray or butter for greasing the pan
• ½ cup shredded cheddar cheese

Instructions

• Preheat the oven to 375°F (190°C).
• Steam the broccoli florets for 3-4 minutes, or until they’re just tender but still bright green. Let them cool slightly.
• Lightly grease an 8×8-inch baking dish with non-stick spray or butter.
• In a large bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper until well combined.
• Spread the steamed broccoli evenly across the bottom of the baking dish. Sprinkle the shredded cheese over the broccoli.
• Gently pour the egg mixture over the broccoli and cheese, ensuring it spreads evenly.
• Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden and the center is set (a knife inserted should come out clean).
• Sprinkle ½ cup of cheese on top and bake for 2 more minutes or until the cheese is melted.
• Let the casserole rest for 5 minutes before slicing. Serve warm.

Notes

See Tips above recipe card for FAQ and substitutions.

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/broccoli-cheddar-egg-bake

The post Broccoli Cheddar Egg Bake appeared first on Neutral Eating.

This Tom Kha Soup, also known as Thai coconut chicken soup, combines juicy chicken, mushrooms, and aromatics in a sweet, spicy, umami broth. Cooked in a crockpot, it’s a healthy, low-sugar, homemade take on a popular takeout food! 

What is Tom Kha Soup? 

If you’re unfamiliar, Tom Kha soup is a popular Thai soup made with coconut milk, broth, vegetables, and chicken. It has a unique taste and texture, offering a creaminess most other Thai soups don’t contain and a bright, savory, sweet, umami taste with a hint of spice. 

Traditional versions are boiled in a large pot on the stove. However, for this hands-off version, we combine and cook all the ingredients in a large crockpot. That means that you can set it in the morning and come home to a comforting, nutritious dinner waiting for you! 

In addition, classic versions contain sugar to enhance the sweet coconut flavor. Yet, for this version, we achieve the same great taste using a sugar substitute instead. As a result, you get a sugar-free, low-carb, high-protein, veggie-filled soup you can feel good about! 

With up to 6 servings for every batch, it’s the perfect family-friendly comfort food for chilly days and makes for great meal prep, too. 

Is Tom Kha Soup Healthy? 

Let’s take a look at the main ingredients: 

• Lemongrass
• Ginger
• Onions
• Red curry paste
• Chicken thighs
• Full-fat coconut milk
• Mushrooms
• Sweetener

Lemongrass, ginger, onions, red curry paste, chicken thighs, coconut milk, and mushrooms are all nutritious food sources, made with natural ingredients. Use them to add protein, flavor, and nutrients to a variety of recipes. 

Most Tom Kha soup recipes are made with granulated sugar. 

In a single serving, you’re already up to 2 to 4g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Swap the sugar with a sugar alternative, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, and quality, whole-food energy. 

Enjoy this crockpot Tom Kha soup knowing it supports your well-being. Learn more about eating less sugar here.

Crockpot Tom Kha Soup Tips

1. Can I use chicken breast instead of chicken thighs?

Yes, you can use chicken breast instead of thighs. However, chicken thighs tend to stay more tender and juicy during slow cooking. If using breasts, check the soup a bit earlier to ensure the meat doesn’t overcook.

2. How can I make this soup spicier?

You can increase the amount of red curry paste or add extra sliced chili peppers. You can also serve with a side of Thai chili flakes for those who want more heat.

3. Can I make this soup vegetarian?

Yes, you can make a vegetarian version of this soup by using tofu or mushrooms instead of chicken and vegetable broth instead of chicken broth. Adjust the seasonings to taste.

4. How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

5. Can I freeze this soup?

Yes, you can freeze the soup. Freeze a large batch in a freezer-safe container, or pour individual portions into soup cubes. Once frozen, transfer the cubes to a sealable bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat. 

6. What else should I serve with this recipe? 

This recipe is plenty filling and flavorful enough to serve on its own. However, if you’re feeding a hungry crowd, you can pair it with appetizers and sides such as spiraled cucumber salad, cucumber sushi, or low carb dinner rolls. Then, finish your meal with a dessert like chocolate covered jam or healthy chocolate chip cookies. 

Print

Tom Kha Soup (crockpot)

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Servings 4

Author Neutral Eating

Equipment

• Slow Cooker

Ingredients

• 4 cups Chicken Broth
• 1 stalk Lemongrass, smashed and cut into pieces
• 1 in Ginger (or 3-4 pieces galangal)
• 2 tsp Lime Zest
• 2 Tbsp Red Curry Paste
• 1/2 Onion, sliced
• 2 cloves Garlic, smashed
• 1 lb Boneless, Skinless Chicken Thighs, cut into bite-sized pieces
• 2 cans full-fat coconut milk 13.5 oz per can
• 8 oz Mushrooms, sliced bella, oyster, or shiitake
• 3 Tbsp Lime Juice
• 2 Tbsp Fish Sauce optional
• 1 Tbsp Low-Carb Sweetener like erythritol or stevia
• Salt and Pepper, to taste
• Lime wedges, cilantro, and sliced red chilies for garnish

Instructions

• In a crockpot, combine chicken broth, lemongrass, ginger/galangal, lime zest, and red curry paste.
• Cover and cook on high for 2-3 hours or low for 4-6 hours.
• Using a slotted spoon, remove the onion, garlic, finger, lemon grass leaves leaving just the broth.
• Add the chicken, coconut milk, and mushrooms. Season with salt and pepper.
• Cover and cook on high for 1 hour or low for 2 hours until the chicken is cooked through and flavors are well combined.
• Before serving, add lime juice, fish sauce (if using), and sweetener to crockpot.
• Taste, adjusting seasoning if needed.
• Serve hot with lime wedges, cilantro, and sliced red chilies for garnish.

Notes

See Tips above recipe card for FAQ and substitutions.

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/tom-kha-soup-crockpot/

The post Tom Kha Soup (crockpot) appeared first on Neutral Eating.

What can I expect? 

Most chicken soup recipes are made with chicken, lots of noodles, and very little veggies. However, for this version, we’ve lightened things up! We keep all the comforting, savory flavor of the seasoned broth and juicy chicken. Then, we swap the noodles with edamame noodles and add in lots of veggies. 

In addition, instead of cooking this recipe low and slow on the stovetop, we combine everything in the crockpot. That means you can toss everything together in the morning and come home to dinner waiting for you. All you have to do is shred the chicken. No hovering over the stove required! 

Making enough to feed a crowd, this lemon chicken soup is perfect for busy nights and makes for an excellent meal prep option, too. It’s the best way to warm up on a chilly day! 

Is Crockpot Lemon Chicken Soup Healthy? 

Let’s take a look at the main ingredients: 

• Chicken breasts
• Broth
• Onion
• Carrots
• Celery

Chicken, broth, onions, carrots, and celery are all nutritious food sources, made with natural ingredients. Use them to add protein, flavor, and nutrients to a variety of recipes. 

Most chicken soup recipes are made with noodles (refined grains), which digest very similarly to sugar. 

In a single serving, you’re already up to 39g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the noodles, or replace them with low-carb, whole food alternatives such as cauliflower rice or zucchini noodles, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, and quality, whole-food energy. 

Enjoy this crockpot lemon chicken soup knowing it supports your well-being. Learn more about eating less sugar here.

Crockpot Lemon Chicken Soup Tips

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts in this recipe. Chicken thighs will add a bit more richness and flavor to the soup.

2. How can I make this soup more filling?

To make the soup more filling, you can add low-carb vegetables like spinach, kale, or broccoli. You can also increase the protein content by adding more chicken or even some cooked quinoa.

3. Can I freeze this soup?

Yes, you can freeze this soup for later. Allow the soup to cool completely before transferring it to airtight containers. Use soup cubes for single-serving portions! When ready to eat, thaw in the refrigerator overnight, and reheat on the stovetop or in the microwave.

4. Is this soup keto-friendly?

Yes, this Crockpot Lemon Chicken Soup is low in carbs and can be suitable for a keto diet. Just be mindful of the carb content of any optional ingredients you add, like cauliflower rice or zucchini noodles.

5. What if I don’t have fresh lemon?

Fresh lemon is ideal for this recipe, but if you don’t have one, you can substitute it with bottled 

lemon juice. Use about 1/4 cup of lemon juice, and adjust to taste.

6. How long can I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

7. What other vegetables can I add to this soup?

You can add other vegetables like kale or bell peppers. Just be mindful of when you add them to avoid overcooking. Kale should be added towards the end of the cooking process.

8. Can I cook it on the stove?

Yes, start with step 2.  Once the pot is boiling add the chicken and simmer for 20-25 minutes. (Until chicken is cooked).  Continue with step 5.

9. What should I serve with this recipe? 

You can easily enjoy this lemon chicken soup on its own, or pair it with sides and appetizers such as low-carb dinner rolls and lemon parmesan salad. Then, finish your meal with a dessert like cottage cheese ice cream or a low-carb cookie skillet!

Print

Lemon Chicken Soup (crockpot)

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Servings 4

Author Neutral Eating

Equipment

• 1 Slow Cooker

Ingredients

• 1 lb Boneless, Skinless Chicken Breast
• 6 cups Chicken Broth
• 1 Onion diced
• 2 Carrots sliced
• 2 Celery Stalks sliced
• 2 Garlic Cloves minced
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 1/2 tsp Black Pepper
• 2.5 oz Spinach
• 2 Lemons zest and juice
• Salt to taste
• Cauliflower Rice or Zucchini Noodles optional

Instructions

• Place chicken breasts in bottom of crockpot.
• Add chicken broth, diced onion, sliced carrots, sliced celery, minced garlic, dried thyme, dried rosemary, black pepper, and salt to crockpot.
• Stir to combine ingredients.
• Cover and cook 4 hours on high or 8 hours on low, until chicken is cooked through and vegetables are tender.
• Remove chicken and shred with two forks. Return shredded chicken to crockpot.
• Add lemon zest, lemon juice, and spinach to soup. Stir well to mix flavors until spinach is wilted.
• Taste and adjust seasoning as necessary.
• If using, add cauliflower rice or zucchini noodles to soap. Cook for additional 20 minutes until tender.
• Serve hot and garnish with slice of lemon

Notes

See Tips above recipe card for FAQ and substitutions.

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/lemon-chicken-soup-crockpot/

The post Lemon Chicken Soup (crockpot) appeared first on Neutral Eating.

What can I expect? 

Most chicken enchilada soups cook long and slow on the stovetop. As a result, you have to hover over them for hours in a hot kitchen, but not this recipe! Instead, we combine and cook everything in a crockpot for an easy “set-it-and-forget-it” meal. 

Toss the ingredients in at the start of your day, and you can come home to dinner waiting for you. All you have to do is shred the chicken and stir in the cheese! 

In addition, most versions contain beans and are topped with tortilla chips, which pack on the starchy carbs. However, we omit the beans, instead opting for fresh veggies and use whole food toppings like avocado and cilantro. As a result, this soup is low-carb and full of nutrients and fiber to keep you full. 

Plus, it makes enough to feed a crowd, and leftovers store well. So, you can cook once, and enjoy quick, healthy meals for several days!  

Is Crockpot Chicken Enchilada Soup Healthy? 

Let’s take a look at the main ingredients: 

• Chicken 
• Red enchilada sauce
• Diced tomatoes
• Diced green chilies 
• Onion 
• Garlic 
• Cheese

Chicken, enchilada sauce, diced tomatoes, green chiles, onion, and garlic are all nutritious food sources, made with natural ingredients. Use them to add protein, flavor, and nutrients to a variety of recipes. 

But what about the cheddar cheese? Is dairy healthy?

Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and limit consumption.

Sugar is what makes food unhealthy. 

Most chicken enchilada soup recipes are topped with tortilla chips (refined grains), which digest very similarly to sugar. 

In a single serving, you’re already up to 19g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the chips, or replace them with low-carb, whole food alternatives, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, and quality, whole-food energy. 

Enjoy this crockpot chicken enchilada soup knowing it supports your well-being. Learn more about eating less sugar here.

Crockpot Chicken Enchilada Soup Tips

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts in this recipe. Chicken thighs tend to be more flavorful and moist, adding richness to the soup.

2. Can I use pre-cooked rotisserie chicken?
Yes, you can use pre-cooked rotisserie chicken. Add it in step 3 when you would normally shred the chicken. Since the chicken is already cooked, you can reduce the cook time by an hour or so.

3. How can I make this soup spicier?

To make the soup spicier, you can add more cayenne pepper, use a spicier enchilada sauce, or include extra diced jalapeños. You can also top the soup with hot sauce when serving.

4. Can I make this soup dairy-free?

Yes, you can make this soup dairy-free by omitting the shredded cheddar cheese or using a dairy-free cheese alternative. The soup will still be flavorful and delicious.

5. What are some low-carb toppings for this soup?

Low-carb toppings for this soup can include sliced avocado, fresh cilantro, diced jalapeños, a squeeze of lime juice, or a dollop of Greek yogurt instead of sour cream.

6. What kind of low-carb enchilada sauce should I use?

You can either buy a low-carb enchilada sauce from the store or make your own. When buying, check the label for added sugars and opt for one that uses natural ingredients.

7. Can I freeze the leftovers?

Yes, this soup freezes well. Allow the soup to cool completely before transferring it to airtight containers or soup cubes for easy portioning. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.

8. Can I add other vegetables to this soup?

Absolutely! Vegetables like cauliflower, spinach, or green beans can be added for extra nutrition. 

9. What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or gently on the stove, adding a little extra broth if the soup thickens too much.

10. Can I cook it on the stovetop?

Yes! Add the diced onion and minced garlic, and sauté until softened and fragrant.  Add the chicken breasts to the pot and then pour in the red enchilada sauce, diced tomatoes, green chilies, chicken broth, ground cumin, chili powder, salt, and pepper. Stir to combine.  Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes or until the chicken is cooked through. Continue with step 5.

11. How should I serve this soup? 

You can easily enjoy this crockpot chicken enchilada soup on its own as a complete meal. Or, pair it with sides and appetizers like lemon parmesan salad or low-carb dinner rolls. Then, finish your meal and satisfy your sweet tooth with a healthy treat such as chocolate covered jam or chewy fudgy brownies!

Print

Chicken Enchilada Soup (crockpot)

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Servings 6

Author Neutral Eating

Equipment

• 1 Slow Cooker

Ingredients

• 1 lb Boneless, Skinless Chicken Breasts
• 1 can Red Enchilada Sauce (10 oz, look for low-carb option)
• 1 can Diced Tomatoes (14.5 oz)
• 1 can Diced Green Chilies (4 oz)
• 1 Small Onion diced
• 2 cloves Garlic minced
• 4 cups Chicken Broth
• 1 tsp Ground Cumin
• 1 tsp Chili Powder
• Salt and Pepper to taste
• 1 cup Shredded Cheddar Cheese
• Fresh Cilantro, Sliced Avocado, Sour Cream to garnish

Instructions

• Place the chicken breasts at the bottom of the crockpot.
• Add the red enchilada sauce, diced tomatoes, green chilies, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper to the crockpot.
• Stir to combine the ingredients.
• Cover and cook on high for 4 hours or low for 8 hours until the chicken is cooked through and tender.
• Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
• Stir in the shredded cheddar cheese until melted and well combined.
• Taste and adjust seasoning if needed.
• Serve hot, garnished with fresh cilantro, sliced avocado, and a dollop of sour cream.

Notes

See Tips above recipe card for FAQ and substitutions.

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/chicken-enchilada-soup-crockpot/

The post Chicken Enchilada Soup (crockpot) appeared first on Neutral Eating.

What can I expect? 

Traditional minestrone soup recipes contain small pasta noodles and cook long and slow on the stovetop. However, this version omits the pasta and adds extra veggies instead. Then, all the ingredients combine and cook in a crockpot. 

As a result, it’s a hands-off meal that’s low-carb and full of nutrients. All you have to do is combine the ingredients and let the crockpot do all the hard work. After a few hours, you can come back to a complete meal waiting for you! 

This recipe is plenty filling enough to enjoy on its own for a family-friendly meatless Monday option. However, it also pairs well with a variety of main courses and side dishes. Even better, leftovers store well. So, you can prepare a large batch, and keep leftovers on hand for quick meals you’ll look forward to eating. 

It’s the perfect way to warm up and fuel your body on a chilly day! 

Is Crockpot Minestrone Soup Healthy? 

Let’s take a look at the main ingredients: 

• Zucchini
• Cauliflower
• Onion
• Carrots
• Tomatoes
• Broth

Zucchini, cauliflower, onion, carrots, tomatoes, and broth are natural, nutritious food sources. Use them to add flavor and nutrients to a variety of recipes. 

Sugar is what makes food unhealthy. 

Most minestrone soup recipes are made with small pasta noodles (refined grains), which digest very similarly to sugar. 

In a single serving, you’re already up to 42g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the starchy noodles, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, and quality, whole-food energy. 

Enjoy this crockpot minestrone soup knowing it supports your well-being. Learn more about eating less sugar here.

Crockpot Minestrone Soup Tips

1. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Substitute the canned diced tomatoes with about 4 cups of chopped fresh tomatoes. You might need to adjust the seasoning to taste.

2. How do I prevent the vegetables from becoming too mushy?

To avoid overly mushy vegetables, chop them into larger pieces. If you’re cooking on high, check the vegetables at the 3-hour mark. 

3. Can I add pasta or rice to this soup?

Traditional minestrone often includes pasta or rice. To keep this recipe low-carb, we omit it, but you can substitute a low-carb alternative like shirataki noodles or cauliflower rice instead. Add these in the last 30 minutes of cooking to prevent them from becoming mushy. 

4. What can I use as a substitute for vegetable broth?

You can use water with vegetable bouillon cubes or powder. Adjust the amount to match the broth strength. Chicken broth can also be used if you’re not strictly vegetarian.

5. Can I make this soup on the stovetop instead of the Crockpot?

Yes, you can. To do so, sauté the onions, garlic, and celery in a large pot with olive oil until softened. Add the remaining ingredients (except the leafy greens), and bring the mixture to a boil. Reduce the heat to a simmer, and cook for about 45 minutes or until the vegetables are tender. Add the greens in the last 10 minutes of cooking.

6. How can I make this soup more flavorful?

For added depth of flavor, you can sauté the onions, garlic, and celery in olive oil before adding them to the crockpot. You can also add a parmesan rind during cooking or include fresh herbs in addition to the dry seasonings. Alternatively, you can include a splash of red wine or balsamic vinegar for even more complexity. 

7. What other vegetables can I add?

Feel free to add other low-carb vegetables like cauliflower, broccoli, mushrooms, or bell peppers. Adjust cooking times as needed as some vegetables cook faster than others.

8. How do I store leftovers?

Store the soup in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze the soup in individual portions for up to 3 months. We like to use soup cubes for easy portioning! 

9. What can I use instead of zucchini and yellow squash?

You can substitute zucchini and yellow squash with other low-carb vegetables like chopped bell peppers, eggplant, or even additional leafy greens.

10. Can I use frozen vegetables?

Yes, frozen vegetables can be used. Add them directly to the crockpot without thawing, and adjust the cooking time if necessary.

11. How can I make this soup spicier?

To add more heat, increase the amount of red pepper flakes used. Or, add a chopped jalapeño or a dash of hot sauce.

12. How should I serve this minestrone soup? 

Feel free to enjoy this recipe on its own as a complete meal. Or, add sides like lemon parmesan salad or low-carb dinner rolls. It also makes for a great appetizer or side dish with protein-rich main courses like balsamic chicken, lemon garlic butter salmon, or feta artichoke chicken! 

Print

Minestrone Soup (crockpot)

Prep Time 30 minutes minutes

Servings 8

Author Neutral Eating

Equipment

• 1 Slow Cooker

Ingredients

• 2 Zucchini medium sized, cut into half moons
• 3 cups Cauliflower
• 1 Onion medium sized, chopped
• 3 cloves Garlic minced
• 1 cup Celery chopped
• 1 cup Carrots chopped
• 2 cans Diced Tomatoes
• 1 tbsp Tomato Paste
• 6 cups Vegetable Broth low sodium preferred
• 2 tsp Italian Seasoning
• 2 cups Spinach or Kale chopped
• Salt and Pepper to Taste
• Fresh Chopped Basil Leaves or Parsley, for serving optional
• Parmesan Cheese, for serving optional

Instructions

• Add zucchini, cauliflower, onion, garlic, celery, and carrots (if using) to the slow cooker.
• Pour in diced tomatoes and tomato paste.
• Add vegetable broth and stir to combine all ingredients.
• Add Italian seasoning, salt, and pepper.
• Cover the Crockpot and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.
• About 30 minutes before serving, add chopped spinach or kale.
• Taste and adjust seasoning as desired.
• Garnish with shredded parmesan cheese and fresh basil or parsley if desired.

Notes

See Tips above recipe card for FAQ and substitutions.

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/minestrone-soup-crockpot/

Recipes in the Image Above:

1 – Chicken Noodle Soup Crockpot

2 – White Chicken Chili (Crockpot)

3 – Low Carb Zuppa Toscana Crockpot

4 – Lasagna Soup

The post Minestrone Soup (Crockpot)  appeared first on Neutral Eating.

What can I expect? 

Traditional chicken butternut squash recipes cook on the stovetop. As a result, they require lots of steps and take quite a long time to prepare, meaning you end up spending hours in the kitchen. Many recipes are made with chicken thighs, which add unnecessary saturated fats to the dish. 

However, this simplified version combines a handful of simple, seasonal ingredients and swaps the chicken thighs with chicken breasts. As a result, you get all the taste and texture you know and love with less fat and more protein than traditional recipes. 

Plus, thanks to the crockpot, it’s a super hands-off recipe. All you have to do is chop and quickly sauté the veggies. Then, transfer everything to the crockpot, and let it do all the heavy lifting. Start it in the morning, and you can come home to a warm, flavorful meal waiting for you! 

Is Crockpot Chicken Butternut Squash Soup Healthy? 

Let’s take a look at the main ingredients: 

• Chicken breasts
• Onion
• Garlic
• Butternut squash
• Diced green chilies

Chicken breasts, onion, garlic, butternut squash, and diced green chilies are natural, nutritious food sources. Use them to add protein, flavor, and nutrients to a variety of recipes.  

Sugar is what makes food unhealthy.

Most chicken butternut squash soup recipes are served with bread (refined grains), which digests very similarly to sugar. 

In a single serving of soup, you’re already up to 15g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the bread. Or, swap it out with a low-carb alternative, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy. 

Enjoy this roasted tomato soup knowing it supports your well-being. Learn more about eating less sugar here.

Crockpot Chicken Butternut Squash Soup Tips

1. Can I use frozen butternut squash instead of fresh?

Yes, you can use frozen butternut squash if fresh is not available. Just ensure it is diced and adjust the cooking time as needed.

2. Can I use bone-in chicken for this recipe?

While boneless chicken is easier to shred and eat, you can use bone-in chicken for added flavor. Just remember to remove the bones before serving.

3. What can I substitute for green chilies if I can’t find them?

If green chilies are not available, you can use diced jalapeños or a can of diced tomatoes with green chilies for a similar flavor profile.

4. Can I add other seasonings or herbs to enhance the flavor?

Feel free to customize the soup with additional seasonings like paprika or thyme to suit your taste preferences.

5. Is it necessary to peel the butternut squash before dicing?

Yes, it’s recommended to peel the butternut squash before dicing as the skin can be tough and affect the texture of the soup.

6. Can I make this on the stove top?

Yes, saute in a Dutch oven and after step 2, add the chicken and broth, and let the mixture simmer for 20-30 minutes or until the chicken is cooked and butternut squash is tender. Then, continue to step 5.

7. How should I store leftovers? 

Once cool, you can transfer leftovers to an airtight container, and store them in the fridge for 4-5 days. When you’re ready to eat, reheat the soup in the microwave or on the stovetop over medium heat. 

8. Can I freeze this recipe? 

Yes! Allow the soup to cool completely. Then, transfer it to a freezer-safe container, and freeze it for up to 2 months. For easy portions, try pouring the soup into soup cubes. Freeze them until solid. Then, transfer the cubes to a sealable bag or airtight container. Thaw 1-2 cubes at a time for single-serving portions.  

9. What can I do with leftover chicken? 

Feel free to freeze it for later. Or, put it to use in recipes like our balsamic chicken skillet, sticky sesame chicken, and juicy chicken breast! 

Print

Chicken Butternut Squash Soup (crockpot)

Servings 4

Equipment

• 1 Slow Cooker

Ingredients

• 1 tbsp Olive Oil
• 1 Onion small
• 2 cloves Garlic minced
• 1 medium Butternut Squash peeled, seeded, & diced (4-5 cups)
• 1.5 tsp Cumin
• 1 tsp Chili Powder
• 1 tsp Dried Oregano
• 1 lbs Boneless, Skinless Chicken Breasts
• 1 can (4 oz) Diced Green Chilis
• 4 cups Chicken Broth
• Salt and Pepper to taste
• Fresh cilantro or parsley chopped (for garnish)

Instructions

• Peel, seed, and dice the butternut squash. Chop the onion and mince the garlic.
• In a skillet, heat some olive oil over medium heat.  Add the chopped onion sauté for 5 minutes. Add the garlic,  butternut squash, pinch of salt, cumin, chili powder, oregano and saute for a few minutes. (Can be done in a slower cooker with browning function.)
• Transfer the butternut squash, onion, and garlic with spices to the slow cooker.  Add the chicken, green chilies, salt, and pepper. Pour in the chicken broth and stir to combine
• Cover and cook on low for 6-8 hours or on high for 3-4 hours until the butternut squash is tender.
• Remove chicken and shred with two forks
• Garnish with chopped fresh cilantro or parsley.

Notes

See Tips above recipe card for FAQ and substitutions.

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/chicken-butternut-squash-soup-crockpot/

The post Chicken Butternut Squash Soup (Crockpot)  appeared first on Neutral Eating.

What can I expect? 

Traditional chicken noodle soup recipes are made with flour-based noodles, which are a form of starchy carbs. However, this version swaps the typical noodles for low-carb edamame noodles. Then, we combine them with fresh veggies and lots of chicken for a hearty homeameade meal full of protein, vitamins, and nutrients. 

Not only is this soup delicious and comforting, but it combines and cooks in a crockpot, too! That means you don’t have to hover over the stove for hours. Just add the soup ingredients to the crockpot, cover, and wait. When you’re ready to eat, all you have to do is boil the noodles, and stir everything together. 

The long, slow cooking time infuses all the ingredients with herbaceous flavor the whole family will love. In fact, it’s so tasty your picky eaters won’t even realize it’s healthy! 

Is Crockpot Chicken Noodle Soup Healthy? 

Let’s take a look at the main ingredients: 

• Chicken breasts
• Carrots
• Celery
• Onion
• Edamame noodles

Chicken, carrots, celery, and onion are natural, nutritious food sources. Use them to add protein and nutrients to a variety of recipes. 

Sugar is what makes food unhealthy. 

Most chicken noodle soup recipes are made with egg noodles (refined grains), which digest very similarly to sugar. 

In a single serving, you’re already up to 22g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Swapt the starchy noodles for low-carb noodles, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy. 

Enjoy this crockpot chicken noodle soup knowing it supports your well-being. Learn more about eating less sugar here.

Crockpot Chicken Noodle Soup Tips

1. Not a fan of chicken breasts? 

Feel free to substitute chicken thighs instead! They have more fat than chicken breasts but tend to stay juicier and more flavorful as a result. They’re still nutritious and taste incredible with this soup! 

2. Store leftovers 

Once cool, you can transfer leftover soup to an airtight container, and store it in the fridge for 3-4 days. Or, you can omit the noodles, and freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge voerngiht. Then, add the noodles, and warm individual portions in the microwave or over medium heat on the stovetop. 

3. Enhance the flavor

Feel free to experiment with additional seasonings like paprika or cayenne pepper. Or, add herbs like parsley, basil, or oregano to customize the flavor. 

4. Make it a meal 

This soup is plenty filling enough to serve on its own. However, if you want to bulk it up, try pairing it with sides like lemon parmesan salad, low carb dinner rolls, or broccoli fritters. 

5. Have leftover chicken? 

Freeze it for later. Or, use it in recipes like our juicy chicken breast, spinach & cheese stuffed chicken breasts, or feta artichoke chicken! 

Print

Chicken Noodle Soup (crockpot)

Prep Time 10 minutes minutes

Servings 6

Author Neutral Eating

Equipment

• 1 Slow Cooker

Ingredients

• 1 lb Chicken Breast boneless, skinless
• 4 cups Chicken Broth
• 2 cups Water
• 2 medium Carrots peeled and sliced
• 2 stalks Celery
• 1 small Onion
• 2 cloves Garlic
• 1 tsp Dried Rosemary
• 1 tsp Dried Rhyme
• Salt and Pepper to Taste
• 1 cup Edamame Noodles broken into thirds
• Fresh Parsley for Garnish optional

Instructions

• Chop and dice the carrots, celery, onion, and garlic. 
• Place the chicken breasts, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper in the crockpot.  Pour in the chicken broth and water. Stir to combine.
• Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and the vegetables are tender.
• About 5 minutes before serving, add the edamame noodles to the crockpot and simmer. Stir to combine.
• Garnish with fresh parsley.

Notes

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/chicken-noodle-soup-crockpot/

The post Chicken Noodle Soup (crockpot) appeared first on Neutral Eating.

What can I expect? 

Most chicken taco soup recipes are made with lots of heavy ingredients and starchy carbs. However, this version is low-carb, low in saturated fats, and a great source of protein, vitamins, nutrients, and fiber to leave you feeling full and satisfied without being weighed down. 

We start with lean chicken breasts. Then, we add savory tomatoes, diced tomatoes with green chilies for extra depth and spice, onions, and peppers. Next, we include garlic cloves, and a variety of seasonings. When cooked long and slow, all the ingredients blend into the broth and infuse the chicken and veggies with bold, Tex-Mex flavor. 

Plus, unlike other recipes that cook long and slow on the stove, requiring you to be in the kitchen for hours, this soup is a fuss-free, hands-off option. Simply combine all the ingredients in the morning, and come back to dinner waiting for you. All that’s left to do is shred the chicken, and you can have your meal on the table in minutes! 

Is Crockpot Chicken Taco Soup Healthy? 

Let’s take a look at the main ingredients: 

• Chicken breasts
• Diced tomatoes
• Tomatoes with green chilies
• Onion
• Bell pepper

Chicken, diced tomatoes, tomatoes with green chilies, onion, and bell pepper are natural, nutritious food sources. Use them to add protein, nutrients, and flavor to a variety of recipes. 

Sugar is what makes food unhealthy. 

Most chicken taco soup recipes are made with tortilla chips (refined grains), which digest very similarly to sugar. 

In a single serving, you’re already up to 19g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the chips, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy. 

Enjoy this crockpot chicken taco soup knowing it supports your well-being. Learn more about eating less sugar here.

Crockpot Chicken Taco Soup Tips 

1. Not a fan of chicken breasts? 

Feel free to use chicken thighs instead! They contain a little more fat than chicken breasts, but this helps them stay extra tender and juicy as they cook. 

2. Spice it up

If you prefer a spicier soup, you can add additional chili powder, diced jalapeños, or a dash of hot sauce to increase the heat level to your liking.

3. Make it vegetarian 

Feel free to omit the chicken, and use vegetable broth in place of chicken broth to keep this recipe vegetarian. If you want a little more protein, try adding black beans! You can also include frozen veggies to bulk it up and make it more filling. 

4. Store leftovers

Store leftover soup in an airtight container in the fridge for up to 4 days. Or, freeze it for up to 3 months. When you’re ready to eat, let the soup thaw in the refrigerator overnight. Then, warm it on the stovetop over medium heat or in the microwave in 30 second increments. 

5. Have leftover chicken? 

Freeze it for another day! Or, use it to make spinach & cheese stuffed chicken breasts, feta artichoke chicken, or sticky sesame chicken, and enjoy delicious homemade meals all week long.

Print

Crockpot Chicken Taco Soup (low carb)

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Servings 4

Author Neutral Eating

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 can 14.5 oz diced tomatoes
• 1 can 10 oz diced tomatoes with green chilies
• 1 small onion chopped
• 1 bell pepper chopped
• 2 cloves garlic minced
• 2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Optional toppings: avocado shredded cheese, sour cream/plain greek yogurt, cilantro

Instructions

• Place the chicken breasts at the bottom of the crockpot.
• Add the diced tomatoes, diced tomatoes with green chilies, chopped onion, bell pepper, minced garlic, and chicken broth to the crockpot.
• Sprinkle the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper over the ingredients in the crockpot.
• Stir everything together to combine the seasonings.
• Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
• Once the chicken is cooked, shred it using two forks either in the slow cooker or on a plate. Return the shredded chicken to the slow cooker and stir to combine.
• Taste the soup and adjust the seasonings if needed.
• Serve the Crockpot Chicken Taco Soup hot, garnished with your favorite toppings like avocado, shredded cheese, sour cream/greek yogurt, and cilantro.

Notes

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/crockpot-chicken-taco-soup-low-carb/

The post Crockpot Chicken Taco Soup (low carb) appeared first on Neutral Eating.

What can I expect?

Most broccoli cheese soup recipes feature a long list of ingredients and are full of carbs, but not this version! Instead, we use just a handful of pantry staples to create a rich, flavorful soup that’s low-carb and full of nutrients. 

To start, onions are sautéed in healthy oil until sweet and tender. Then, we combine them with fresh broccoli, salt, pepper, and vegetable broth, and cook until the broccoli is tender. This enhances its natural flavor and brings out a subtle sweetness that pairs well with the onions. 

Next, we add softened cream cheese and cheddar cheese and continue to cook until the ingredients are melted and well combined. Blended until smooth and velvety, the soup cooks in a crockpot for a hands-off meal that tastes like you spent all day hovering over the stove. However, if you prefer a chunkier consistency, you can skip the blending! 

Loaded with fiber, nutrients, and savory flavor, it’s perfectly filling on its own but also pairs well with side dishes and main courses if you’re feeding a hungry crowd! 

Is Crockpot Broccoli Cheese Soup Healthy? 

Let’s take a look at the main ingredients: 

• Olive oil 
• Onion
• Broccoli
• Vegetable broth
• Cream cheese
• Cheddar cheese

Olive oil, onion, broccoli, and vegetable broth are natural, nutritious food sources. Use them to add flavor and nutrients to a variety of recipes. 

But what about cream cheese? What about the cheddar cheese? Is dairy healthy?

Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and limit consumption.

Sugar is what makes food unhealthy. 

Most broccoli cheddar soup recipes are made with all-purpose flour (refined grains), which digests very similarly to sugar. 

In a single serving, you’re already up to 11g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the all-purpose flour, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy. 

Enjoy this crockpot broccoli cheese soup knowing it supports your well-being. Learn more about eating less sugar here.

Slow Cooker Broccoli Cheese Soup Tips 

1. Add carrots 

If you want to make this soup even more nutritious and filling, feel free to incorporate shredded carrots, too. They won’t impact the flavor but will add extra nutrients and fiber! 

2. Make it a meal 

Serve this broccoli cheese soup as a complete meal with sides like lemon parmesan salad or low carb dinner rolls. Or, enjoy it as an appetizer or side dish with main courses such as braised chicken and mushroom or creamy garlic chicken.

3. Have leftover broccoli? 

Don’t let it go to waste! Put it to use in a chicken and broccoli casserole. Or, make broccoli fritters to enjoy throughout the week.

4. Make it extra creamy

If you want to create an even richer, more velvety broth, add a splash of whole milk or heavy cream. Also, make sure to use blocks of cheese, and grate them yourself. Pre-shredded varieties contain anti-caking agents that prevent them from melting as well.

5. Thicken the soup

If you prefer a thicker consistency, stir in arrowroot powder or whisk 1/4 to 1/2 teaspoon of xanthan gum with water or broth to keep this recipe super low in carbs. 

6. Swap the cheese

Not a fan of cheddar cheese? Feel free to use any other cheese you like best. Gouda, Swiss, or even a blend of cheeses taste great in this recipe. 

7. Cook the soup on the stove

If you don’t have a crockpot, use a large soup pot or Dutch oven instead. Sauté the onions as usual. Then, add the broccoli, broth, salt, and pepper. Bring the mixture to a boil on high. Then, reduce the heat to a simmer, and let the soup cook for about 20 minutes or until the broccoli is tender. From here, you can continue with the recipe as normal, starting with step 5 in the recipe card. 

8. Use Frozen Broccoli 

Frozen broccoli will also work! Just be sure to adjust the cooking time as needed. Frozen broccoli may cook faster than fresh varieties!  

9. Store leftovers

On the off chance you have leftovers, you can transfer them to an airtight container, and store them in the fridge for up to 3-4 days. When you’re ready to eat, warm the soup in a pot on the stovetop over low heat, stirring occasionally until it’s heated through. 

10. Prevent Cream Cheese Clumping

Allow your cream cheese to come to room temperature and soften before adding it to the soup to prevent it from clumping. You can alos cut it into small cubes to help it melt more easily. 

11. Adjust the consistency 

If you prefer a chunkier texture, you can skip the blending. However, blending will create a smoother texture and a more cohesive flavor as it helps blend the cheese in evenly. 

Print

Crockpot Broccoli Cheese Soup (veg + low carb)

Prep Time 15 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Servings 4

Author Neutral Eating

Ingredients

• 1 Tbsp olive oil
• 1 small chopped onion
• 4 cups of fresh broccoli florets
• 4 cups of vegetable broth
• 4 oz of cream cheese softened
• 2 cups of shredded cheddar cheese freshly grated
• Salt and pepper to taste

Instructions

• Cut the broccoli into small florets.
• Either in your slow cooker or pan add olive oil and onion. Saute for 3-5 minutes.
• In your crockpot, add the sauted onions, broccoli florets, vegetable broth, salt, and pepper. Stir to combine.
• Cover and cook on low for about 4 hours or until the broccoli is tender.
• A half hour before eating, remove cream cheese from the fridge. Let the cream cheese soften for 30 minutes.
• (Optional): If you prefer a smoother consistency, you can use an immersion blender to blend the soup until creamy.
• Add the softened cream cheese and shredded cheddar cheese to the slow cooker. Stir well to combine and allow the cheeses to melt into the soup.
• Taste the soup and adjust the seasoning with more salt and pepper if needed.
• Garnish with a sprinkle of shredded cheddar cheese on top.

Notes

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/crockpot-broccoli-cheese-soup-veg-low-carb

The post Crockpot Broccoli Cheese Soup (veg + low carb) appeared first on Neutral Eating.