Creamy Broccoli Soup with Whole Florets
Ingredients (4 servings):
• 500 g fresh broccoli (separate florets, reserve a few whole ones).
• 1 medium potato, peeled and diced.
• 1 small onion, chopped.
• 2 garlic cloves, chopped.
• 3 cups vegetable or chicken broth.
• 1 cup milk (whole or plant-based, such as almond or oat).
• 2 tbsp extra virgin olive oil or butter.
• Sea salt to taste.
• Optional: black pepper and nutmeg to taste.
• Optional for serving: grated cheese, sunflower seeds, or toasted bread.
Preparation:
1. Sauté the aromatics
• In a large pot, heat the olive oil or butter.
• Sauté onion and garlic for 3–4 minutes until translucent.
2. Cook the vegetables
• Add the potato and most of the chopped broccoli (reserve a few florets whole).
• Pour in the broth, cover, and cook over medium heat for 15 minutes, or until the potato is soft.
3. Blend the soup
• Remove from heat and let cool slightly.
• Blend the mixture (with an immersion blender or regular blender) until smooth and creamy.
4. Add the whole florets
• Return the creamy soup to the pot.
• Stir in the milk, adjust with salt and spices.
• Add the reserved broccoli florets and cook for 5 more minutes, until tender but still whole.
5. Serve
• Serve hot, garnished with grated cheese, sunflower seeds, or toasted bread.
Nutritional Benefits
• Broccoli: antioxidant, rich in vitamin C and sulforaphanes.
• Potato: adds fiber and natural energy.
• Garlic & onion: immune boosters with anti-inflammatory properties.
• Olive oil: healthy fats that protect against oxidative stress.
• Whole florets: add texture and freshness.