My take on Cream of Broccoli Soup actuall has no cream in it. Instead, I rely on emulsified potatoes to create the illusion of creaminess. This makes the soup a whole lot lighter and better for you . I do add a spoonful of butter at the end, as a little richness. Fresh squeezed lemon juice rounds the soup out with a bright and vibrant flavour. Topping it off with croutons, course ground black pepperand/or grated parmesan cheese are execellent options. A bowl of this soup packs a huge amount of calcium and iron, plus a good dose of potassium and protein.
Serves: 6
Ingredients:
1 large onion diced
1 small carrot diced
2 ribs celery diced
4 sprigs fresh thyme or 1/2 tsp leaves
1 spring fresh rosemary or 1/2 tsp dried
2 sprigs fresh oregano or 1/2 tsp dried
1/8 cup olive oil
3 cloves garlic minced
2 medium potatoes peeled and cubed, I used russets, but any starchy potato will do
5 cups chicken stock
2 fresh broccoli crowns roughly chopped- about 500-550g or 19oz
1/2 fresh lemon juiced
1 tbsp salted butter
salt and pepper to taste
Directions:
1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium high heat (6 out of 10)
2. Saute carrots, celery and onion for 10 minutes, until softened
3. Add garlic and herbs and saute an additional 5 minutes
4. Add diced potatoes and broth - cover, bring to a boil, then simmer (3 out of 10) for 15 minutes
5. Add chopped broccoli, (it may not all be submerged-it will still cook) cover and continue to simmer 15 more minutes, or until potatoes and broccoli are soft
6. Using an immersion or counter top blender, blend the soup until no large pieces remain
7. Juice the lemon into the soup and stir in the butter
8. Season to taste and serve hot
Notes:
This soup keeps well in an airtight container in the fridge for 4 days and freezes really well, for up to 6 months, due to the fact there is no cream in it.
Using waxy potatoes will result in a goopy consistency, so ensure you use a starchy variety like russets or yukon golds, etc.
Dicing the potoates small will help ensure a thorough cook in a shorter time.
No need to worry about a small chop on the broccoli, as it will be super tender after cooking and will blend easily with large pieces.
Avoid over cooking the broccoli, as it really changes the flavour. You can used frozen broccoli as a substitute in this recipe, thaw before adding to the soup.
If using a counter top blender, use extreme caution, as the soup is very hot. Place an oven mit over the lid and process in small batches.
Nutrition Facts:
Serving size: 1.5 cups
Servings: 6
Calories 412
Total Fat 12.3g 16% Saturated Fat 3.9g 19% Cholesterol 5mg 2% Sodium 450mg 20% Total Carbohydrate 78g 28% Dietary Fiber 29.8g 106%
Total Sugars 6g Protein 15.1g Vitamin D 1mcg 7% Calcium 1418mg 109% Iron 85mg 470% Potassium 1375mg 29%
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice
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