Craving a comforting and healthy bowl of soup? Get ready to discover how to transform simple ingredients into a surprisingly creamy and delicious broccoli soup, packed with flavor and nutrients.
The best part? It's unbelievably easy to make, and we've got a secret ingredient that will elevate this soup to a whole new level!
Ingredients You'll Need
I think you'll be surprised by how few ingredients you'll need for this broccoli soup. We're talking about simple, easy-to-find stuff. Let's get started!
First, you're gonna need one large head of broccoli – the star of our show! Then, grab one potato. Peel it and chop it into cubes, about half an inch should do the trick. An onion – white or brown, your call – roughly diced, two cloves of garlic, two cups of vegetable stock or broth for a flavorful base. This recipe wouldn't be complete without adding a little olive oil to give it a smooth texture.
And, of course, a cup of milk—low-fat, cow, or soy, whatever floats your boat. Add a half cup of water to balance it all out. Finally, don't forget your salt and pepper because, well, you know. That's it! Can you believe it? Simple ingredients, epic soup!
Simple Preparation Steps
Now that you've got all your stuff prepped—let's get into the super-easy steps to turn these ingredients into something magical! I'm not kidding; it's simpler than making toast—well, almost!
First, grab your broccoli head. Cut or break it into florets—think bite-sized pieces or about half the size of a golf ball. Then, take that remaining stem (excluding the main, super hard part). Roughly chop it into thumb-sized pieces. We don't want to waste anything!
Next, peel your potato. Chop it into roughly ½-inch cubes – about 1.5 cm if you're feeling fancy. Just like with baby potatoes, using smaller pieces will help them cook faster and more evenly. Then, give that onion a rough dice, it doesn't have to be perfect! Finally, just give those garlic cloves a quick chop. Get ready, because we're on the home stretch! That's everything you need to do!
Cooking Instructions
So, with all those ingredients prepped and ready to rock, let's jump into the fun part – cooking! I'm practically drooling already!
I want you to grab a pot and toss in everything _except_ the milk, salt, and pepper. Don't forget to put the lid on! Crank up the heat until it boils, then dial it back to medium and let it simmer rapidly for about 8 to 10 minutes.
Alright, time to lose the lid! Pour in the milk, bring it back to a boil, and then – bam! – take it off the heat. Now, for the magic – whizz it all up with a hand-held blender until it's smooth and creamy!
Ready for a taste? Season it with salt and pepper to your liking. If you're feeling fancy, I'd suggest serving it with some croutons. You nailed it!
Tips for Perfecting the Soup
To really nail this broccoli soup, I've got some tips that'll take it from "meh" to "amazing!" Adjust the thickness by simmering it longer on medium-low heat—the longer it cooks, the thicker it gets, so keep an eye on it like a hawk!
Don't overcook the broccoli. You want it tender but still bright green, not mushy and sad. Nobody likes sad broccoli.
Whizz it up real good! A smooth, consistent texture is key. If you're using a regular countertop blender, be super careful with hot liquids.
Taste as you go! Seasoning is your superpower. Add a little salt and pepper, then taste again. You might need more.
Want a richer flavor profile? Try roasting the broccoli and other vegetables before boiling!
Nutritional Benefits
I think eating this broccoli soup is like giving your body a high-five—it's packed with goodness! Each serving delivers about 166 calories, so it's light and satisfying. The soup is an excellent source of Vitamin C—over 200% of your daily value!—which I'm sure you'll find great.
Plus, with over 20% of your daily fiber needs met, it's a gut-friendly choice too. Don't underestimate the power of potassium here, either; it's got 24% of what you need daily.
There's also a decent amount of Vitamin A (15%) and calcium (17%) lurking in there, which are essential nutrients. Think of iron too, at 9%—it's a nice little boost! Overall, it's a tasty way to sneak in extra vitamins and minerals. It can be a delightful way to load up on essential vitamins!
Short Recipe Version
Prep time: 10 minutes
Cook time: 30 minutes
Serving size: 4
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 tbsp lemon juice (optional)
Instructions:
- Heat olive oil in a pot over medium heat. Add onion and garlic and cook until softened.
- Add broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until broccoli is tender.
- Carefully blend the soup until smooth using an immersion blender or regular blender (in batches).
- Stir in heavy cream. Season with salt and pepper to taste. Add lemon juice if desired.
- Heat through and serve.
Nutrition Information (per serving, estimated):
- Calories: 200
- Protein: 7g
- Fat: 15g
- Carbohydrates: 12g