Description
A creamy and nutritious broccoli soup that’s perfect for a cozy meal.
Ingredients
Scale
- 1 tablespoon butter or oil
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 1 ½ pounds broccoli, roughly chopped stalk and florets
- 3 cups vegetable stock
- 1 cup water
- ⅔ cup milk
- 1 teaspoon butter
- Freshly ground black pepper to taste
Instructions
- Heat the butter or oil in a large pot over medium/low heat, then add the onion and cook, stirring for a few minutes or until soft and transparent but not browned.
- Stir in the garlic and cook for a further minute.
- Stir in the chopped broccoli stalk and florets, as well as the vegetable stock and water. Bring nearly to the boil, then reduce the heat and simmer for 20 minutes.
- Using a blender (in batches) or a hand-held immersion blender, puree the broccoli soup with the butter.
- Return the soup to the pot (if you used a blender), and stir in the milk. Gently reheat the soup and season with pepper; you probably won’t need salt as stock can be salty.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegan version, use plant-based butter and milk alternatives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg