June 3, 2012

Broccoli Soup


You will have to take my word for it when I tell you that this soup is divine and worth making. I know that Broccoli Soup sounds like something you would get from a hospital cafeteria, but this recipe produces a soup that is far from anything of the sort. The flavor is sublime and the texture is creamy.

As much as I love the taste of this soup, it also happens to be a cinch to make and couldn't be healthier. Broccoli is touted to be the perfect vegetable. It is the clear winner when it comes to nutritional benefits. It is a valuable source of both vitamins and minerals being extremely high in vitamin C, and rounding it out with B complex, E, and K. Additionally, it is a strong source for calcium, iron, and magnesium. It is also very low in calories and high in fiber. There are certain compounds in the vegetable that are known to prevent and limit the growth of tumors in the body making it a winner in the fight for cancer as well.

Broccoli Soup
Serves 6-8.
For all of the ingredients, please use only those that are organic or pesticide free.
2 tablespoons olive oil
1 bunch broccoli florets and stems, cut into 1 inch pieces
1 sweet onion, peeled and roughly chopped
3-4 cloves garlic, peeled
2 small yukon gold potatoes, cut into quarters
1 teaspoon fresh thyme leaves
6 cups vegetable stock or purified water
2 cubes vegetable bouillon, if using water (Edward & Sons Not-Chick’n or Veggie)
  sea salt
  freshly ground black pepper
pinch cayenne pepper (optional)
Put the olive oil and onion into a stock pot over medium high heat. Sprinkle with about 1/2 teaspoon of salt and cook for about 3-5 minutes. Add the broccoli, garlic, thyme, and potatoes and cook for another 5 minutes. Add the stock or water and bouillon cubes.
Bring the liquid to a simmer, reduce heat to a low simmer, and cook for about 45 minutes.
After 45-60 minutes, the vegetables will be soft enough to break apart with a wooden spoon. Use an immersion blender or a blender to puree the soup. Blend until it is smooth.
Taste the soup for seasonings. Add salt, pepper, and a pinch of cayenne to taste.
Serve topped with toasted nuts (pistachio, pine nuts, or slivered almonds), a floret of steamed or sauteed broccoli, or a crouton.





Categories: Soups & Stews

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