Broccoli’s are great for soup. This is a simple, less than 30 minute recipe to make thick and flavorful soup. Don’t be hesitated with the color. They taste very creamy and delicious I am sure you will love it. I used Broccoli from my garden for this soup, some of them have turned in to flowers already but are great for soups. So I used them anyway.
Ingredients
- 4 cups of broccoli florets
- 1 tbs olive oil
- 1 medium onion, chopped
- 1 stalk celery, chipped
- 1 medium potato, cubed
- 4 -5 baby carrots, cubed
- 2 -3 cloves of garlic
- 1 cup milk
- 2 cups low sodium vegetable broth
- salt
- 1/4 tsp ground pepper
- 1/2 cup Parmesan grated
Direction
- Add olive oil in a medium sized pot and saute onion, garlic cloves, celery and potato cubes, carrots for few minutes. Season with salt and pepper. I used a pinch of red chili powder also since i like it a little spicy. But it is completely optional. Add broccoli , broth and let it simmer for 10 minutes.
- Add milk and simmer for 3 minutes.
- Pour the mixture in a blender and pulse it for few times until it forms a thick puree. You can add more milk or water to thin the soup
- Serve into bowls and sprinkle Parmesan on top .
- Garnish with the broccoli florets and croutons and serve.
Tips:-
If you want more creamier soup use half- half or cream instead of milk
Always can add water to puree to adjust thickness
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