Creamy Broccoli Soup Recipe
I like my broccoli soup chunky, so I don’t blend all of it. Leftovers freeze and reheat without any problems.
Ingredients:
- 2 teaspoon olive oil
- ½ medium onion, finely chopped (about ¾ cup)
- 1 clove of garlic crushed
- 1 stalk celery, finely chopped
- 1 medium Yukon Gold potato, peeled and cubed
- 4 cups fresh broccoli, including stems, chopped
- 2 cups low-sodium, fat-free chicken or vegetable broth
- 1 ½ cups nonfat milk
- salt and pepper to taste
Preparation:
Heat oil on medium heat in a soup pot or Dutch oven. Gently sauté onion, garlic, and celery for 3-4 minutes, until onion is softened. Add potato and chopped broccoli, followed by broth and milk. Bring to a boil, then reduce heat, cover and simmer for 20 minutes until vegetables are tender.
Allow soup to cool slightly, transfer to a blender in 2-3 batches, and blend until smooth. Return soup to pot and heat gently until ready to serve.
Serves 6.
Health Benefits of Broccoli
Broccoli contains many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium. It also boasts more protein than most other vegetables.
Vitamins and minerals
Broccoli contains a variety of vitamins and minerals, including
- Vitamin C. An antioxidant, this vitamin is important for immune function and skin health. A ½-cup (45-gram) serving of raw broccoli provides almost 70% of the DV.
- Vitamin K1. Broccoli contains high amounts of vitamin K1, which is important for blood clotting and may promote bone health.
- Folate (vitamin B9). Particularly important for pregnant women, folate is needed for normal tissue growth and cell function.
- Potassium. An essential mineral, potassium is beneficial for blood pressure control and heart disease prevention.
- Manganese. This trace element is found in high amounts in whole grains, legumes, fruits, and vegetables.
- Iron. An essential mineral, iron has many important functions in your body, such as the transport of oxygen in red blood cells.
Creamy Broccoli Soup Recipe
Ingredients
- teaspoons olive oil
- ½ medium yellow onion finely chopped
- 1 clove garlic crushed
- 1 stalk clery finely chopped
- 1 medium Yukon Gold potato peeled and cubed
- 4 cups fresh broccoli including stems, chopped
- 2 cups low-sodium chicken or vegetable broth
- 1 ½ cups non fat milk or half and half
- salt and pepper to taste
Instructions
- Heat oil on medium heat in a soup pot or Dutch oven. Gently sauté onion, garlic and celery for 3-4 minutes, until onion is softened.
- Add potato and chopped broccoli, followed by the broth and milk. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender.
- Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth. Return soup to pot and heat gently until ready to serve.
Nutrition
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Learn How to Grow Soup Ingredients
Many common ingredients found in most soups can be easily grown in most locations. Learn how to grow herbs and vegetables in our gardening section. If you'd like to learn how to can soup, visit our food preservation section.
