Packed with vitamins, minerals and fiber, this soup is so easy to prepare. You probably have all the ingredients in your pantry. If you don’t already have broccoli in your fridge, go get a couple of heads and make this soup. You will most probably want to double the recipe 😉
Makes 4 servings
You will need:
2-3 Tbsp olive oil
1 small onion
1-2 garlic cloves
1 medium potato
1 celery rib
1 head of broccoli, chopped
4 cups of hot water or chicken broth
salt and pepper to taste
Peel and slice the onion and the garlic
Peel the potato
Wash and chop the celery and broccoli
Since this is a blended soup, it doesn’t really matter how you cut up the ingredients just as long as they are all roughly the same size so they all take the same amount of time to cook.
In a medium pot, heat the olive oil and add the onions. Cook them until they are translucent, then add the garlic and the cut up celery. Stir, season with some salt and cook for a couple of minutes.
Add the broccoli and the potato. Give it a stir and pour enough hot water or broth over the veggies to cover them. I used about 4 cups.
Cover and bring it to a boil then lower the heat and simmer for about 20 to 30 minutes, depending on the size of the broccoli and potato. The smaller they have been cut, the less time it will take for them to cook.
Once all the veggies are tender, remove from heat and blend either with a hand mixer (my preference) or carefully pour the contents in a blender. Taste for seasoning, add black pepper if you like and serve with whole grain bread or crackers. Enjoy!
This soup is fairly thick but you can add a little milk or water to make it a little ‘soupier’. Try different herbs and seasonings too. This is so simple and economical to make, yet so nutritious. An easy way to incorporate broccoli into your diet!