I love broccoli in all forms, but one my favorite ways to eat it is in soup.
While I don’t have any dietary restrictions, many of my friends and loved ones are dairy-free, vegan or gluten-free. Therefore, finding a recipe for rich, hearty cream-of-broccoli soup seemed almost impossible.
However, after much trial and error, I have found one that is so fulfilling that even the most die-hard dairy lover will enjoy this.
The best thing about this soup is that it uses all of the broccoli, including the stems. (Just peel ’em and add ’em.) Plus, it can be made with either fresh or frozen broccoli. That this takes mere minutes to make means it could be the perfect go-to dish for anyone stumped for a quick, easy recipe that tastes great and is healthy, too. (Top with some mushrooms, add some bread, and this can be a full meal.)
So what are you waiting for? Grab the ingredients below and pop in the blender, and you’re good to go.
1 bunch of fresh broccoli, stalks included, or 2 1/2 cups of frozen broccoli, florets and stems included
1/2 cup of water
1 15-oz can of white cannellini beans
1.5 teaspoon cumin
1 teaspoon of sea salt
2 cloves of crushed garlic
1/4 cup of white button mushrooms chopped and sauteed (optional)
Steam the broccoli in a saucepan for approximately 3-5 minutes or until tender but firm to touch. (If using fresh broccoli, peel the stems first with a knife or vegetable peeler before adding.)
Add all ingredients with the exception of the black pepper and mushrooms (if using) to the blender.
Pulse until the entire mixture is blended to a uniform green color.
Pour the mixture into a soup pan and heat until warm. If the mixture is too thick, add more water.
Serve with fresh black pepper and top with mushrooms if using.
Author: Kimberly Lo
Editor: Toby Israel