It’s a healthy choice…
Why not turn one of the healthiest cruciferous vegetables into a delicious broccoli soup. When I see a bin full of fresh broccoli at the grocery store, the first thing that comes to mind is “I could make a lovely soup out of that.” This green vegetable from the mustard family is known for being a very good source of vitamin K and C. Vitamin K being vital for bone and heart health, and vitamin C for a healthy immune system. It is also a good source of fibre, folate and potassium. But enough of the health benefits. Bottom line is the soup is pretty tasty.
…and it’s easy to make
In fact it’s super easy. All thats really involved is sautéing the chopped onions with garlic. Add the broccoli florets and chopped potato to the pan and cook for a minute or so. At that point, add the chicken broth and simmer until the potatoes are soft. Then simply blend the mixture until smooth. It’ll be hot so you might want to blend in smaller batches. Once blended, put it back in a pot, salt & pepper to taste and stir in the milk and reheat.
That’s it! Broccoli soup is as easy as that.
Broccoli Soup
Ingredients
- 2 tbsp canola oil
- 1 large cooking onion chopped
- 1 clove garlic minced
- 1 head broccoli (appr. 4 cups) cut into florets
- 1 small white potato skin on chopped
- 4 cups chicken broth low sodium
- pinch black pepper
- pinch salt (to taste)
- ¼ cup whole milk
Instructions
- In a large saucepan, heat the oil and sauté onions until just soft. Add the garlic and stir for about one minute.
- Add the broccoli and chopped potatoes and stir for about 1 minute. Add the chicken broth and bring to a boil. Reduce heat to low and simmer until the potatoes and broccoli are soft.
- With a blender, purée the soup until smooth. Blend in batches if necessary. Add salt and pepper to taste. Stir in milk and bring back to simmer.
- Serve and enjoy!
Notes
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