It provides a whole day of vitamin C, even in just a cup. You can serve it as a first course or as the main and its great for lunch. It’s healthy and easy to make. This one is worth a try!
Creamy Broccoli Soup – Without the Cream!
- 1 bunch of Broccoli
- 1 medium onion- chopped
- 2 stalks of celery- chopped
- 1 garlic clove- sliced
- 2 Tbsp. butter
- 3 Tbsp. olive oil
- 3 + 1/2 cups low-sodium chicken broth
- 3/4 cup 1% milk
- 1 pinch dried thyme
- 1/8 tsp. dried marjoram
- 1 Tbsp. fresh parsley chopped
- 1 Tbsp. basil chopped
- 1 cup water ( if needed )
- salt & pepper to taste
- pinch of cayenne pepper
- Optional – 1 small tomato, seeded and chopped for garnish.
Peel the stalks of the broccoli, and cut them into 1/2 inch lengths. Break the tops into small florets. Rinse and wash the broccoli. In a medium pot, bring 1 cup of water to boil , add the broccoli, cover and steam for 3 minutes.
In another large sauce pot, cook the onion, celery, and garlic in the butter and oil over moderately low heat, for about 4 minutes or until the onion is softened. Add the broth and simmer for about 5 minutes.
Add the herbs, and the steamed broccoli. Heat the soup for about 6 minutes. Add the milk. Cook the soup until its heated through. Taste for salt & pepper. Transfer soup to a blender, food processor, or use a hand held immersion blender, which I like to use, and simply puree into a creamy texture and serve!
If the soup is too thick for your liking, just add some more water.
Optional: garnish with a spoonful of chopped tomato, and you may add some grated parmigiano cheese on top.