Surprise yourself with how creamy a creamy broccoli soup can be (made without cream!). Super healthy with only 165 calories per serving, this makes a wonderful light meal or lunch that takes only 15 minutes to make. Croutons are not optional!
I’ve made cauliflower soup plenty of times, but this is the first time I attempted broccoli soup. It really is just like the consistency of cauliflower soup, really creamy (but not a drop of cream in site!) but being so green I just feel like it’s better for my insides – full of nutrition!
With a hand held blender stick, this is so quick to make – on the table in 15 minutes. Croutons are not option, you must!
- 1 large head of broccoli
- 1 potato , peeled and roughly chopped into cubes about 1.5cm / 1/2" cubes
- 1 white or brown onion , roughly diced
- 2 cloves garlic
- 2 cups / 500 ml vegetable stock / broth
- 1 cup / 250 ml milk (low fat, cow or soy)
- 1/2 cup / 125 ml water
- Salt and pepper
Cut / break broccoli into florets into pieces about half the size of a golf ball. Roughly cut most of the stem, other than the main stem, into thumb size pieces. Discard the main stem, or keep for another use.
Place all ingredients except milk, salt and pepper in pot, put on lid, bring to boil then turn down heat to medium and let it rapidly simmer for 8 to 10 minutes.
Remove lid, add milk, bring back to boil, then remove from heat and whizz with hand held blender.
You can thicken the soup by cooking it for longer on the stove on a medium low heat.
Season to taste with salt and pepper, serve with croutons if desired.
Cut stale bread into cubes, lightly spray with olive oil, spread on baking stray and bake for 3 to 5 minutes. Sprinkle with salt then top on soup.
- Nutrition per serving.