Description
A simple and nutritious Creamy Healthy Broccoli Soup made with fresh broccoli, potato, onion, garlic, and vegetable stock, blended to a smooth and velvety texture. Perfect for a light meal or starter, this low-fat soup is quick to prepare and can be customized with your choice of milk.
Ingredients
Scale
Vegetables
- 1 large head of broccoli
- 1 potato, peeled and roughly chopped into 1.5 cm (1/2 inch) cubes
- 1 white or brown onion, roughly diced
- 2 cloves garlic
Liquids
- 2 cups (500 ml) vegetable stock or broth
- 1/2 cup (125 ml) water
- 1 cup (250 ml) milk (low fat, cow or soy)
Seasonings
- Salt and pepper, to taste
Instructions
- Prepare the broccoli and vegetables: Cut or break the broccoli into florets about half the size of a golf ball. Roughly chop most of the broccoli stem (except the main stem) into thumb-sized pieces. Discard the main stem or save it for another use.
- Simmer vegetables: Place the broccoli florets, chopped stems, potato cubes, diced onion, garlic cloves, vegetable stock, and water into a pot. Cover with a lid, bring to a boil, then reduce heat to medium and let it rapidly simmer for 8 to 10 minutes until the vegetables are tender.
- Add milk and blend: Remove the lid and pour in the milk. Bring the soup back to a boil, then remove the pot from heat. Use a handheld blender to whiz the soup until smooth and creamy.
- Optional thickening: To thicken the soup, return it to the stove and simmer on medium-low heat for additional minutes until desired consistency is reached.
- Season and serve: Taste the soup and adjust salt and pepper as preferred. Serve warm, optionally topped with croutons for added texture.
- Enjoy your meal: Ladle the creamy broccoli soup into bowls and enjoy it as a healthy meal or starter.
Notes
- You can substitute the milk with any plant-based milk to keep it vegan and dairy-free.
- Adding a pinch of nutmeg or fresh herbs like parsley or chives can enhance the flavor.
- If you prefer a chunkier texture, blend half of the soup and mix it back with the rest.
- Leftover soup can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
