If you have not already been able to tell, I love soups. So I am always interested in discovering a new delicious soup recipe. Preferably one that is healthy, allows for easy modification, and stores well. Here is a recipe for super-delicious broccoli soup that even Hans eats. It is “creamy” without actually having any dairy added.
(Adapted from Eating Well)
Ingredients (Makes 6 large servings):
1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 large carrot, diced
2 stalks celery, diced
1 large potato, peeled and diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
½ teaspoon dry mustard
1/8 teaspoon cayenne pepper (Add a bit more for extra kick)
2 14-ounce cans vegetable broth (Alternatively use 2 veggie bouillon cubes and 4 cups of water)
16 ounces (1 lb) broccoli crowns (see Ingredient note), cut into 1-inch pieces, stems and florets separated (average broccoli weighs 1 to 1.5 lb)
1/8 teaspoon salt
Preparation (Preparation time approximately 30-40 minutes)
1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne pepper; cook, stirring often, for 2 minutes.
2. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Add the salt. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer to blender and puree, until desired consistency.
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.
* The amount of calories is much lower than broccoli soup that is dairy-based.
* Broccoli is rich in vitamins C. E, and B5. It also contains high amounts of beta carotene, folate, iron, zinc, potassium, and calcium.
* The soup also allows the addition of one carrot, celery stick, onion, and potato. So it is a bit of a vegetable soup, sneaky, right?! Don’t tell anyone.