Broccoli Soup

broccoli soup


If you want to have a truly healthy food, then broccoli is a vegetable that should be included in your diet. It has a high nutritional value, being rich in vitamins (vitamin C, A and E) and minerals (calcium, iron) and is also king vegetables poor in carbohydrates with only 34 calories per 100 g.

Contains more vitamin C than oranges, has a very low percentage of saturated fat and cholesterol and is recommended in slimming diets. Also broccoli contains phytonutrients such as sulforaphane with significant anticancer effects.

Choose light-colored heads that have florets gathered in bunches, and if you cook it right you can keep in the refrigerator for up to 3 days in airtight plastic bags. The best method for cooking  broccoli is to steam for 10 minutes, to prevent loosing the nutrients in this fantastic vegetable.



Since I have a baby boy, I tried to cook as often as I could broccoli in different ways but the most successful, i have to admit, is creamy broccoli soup. Hopefully you will try it in a rainy, chilly autumn day, I have to confess it is delicious served with cheddar cheese and bread crumbs.

Broccoli Soup

By September 24, 2014

Prep Time : 15 minutes. Cook Time : 20 minutes


Heat olive oil in a large saucepan over medium heat. Add chopped onion and garlic and cook until soft and lightly golden about 1 minute.

Add carrots, parsley and celery root after a few minutes add potato and zucchini (if you like), add water and bring to a boil.

When the vegetables are almost cooked add broccoli reduce heat to a simmer. Cover and cook, stirring occasionally, 10 minutes or until vegetables are tender.

Use an immersion blender to puree the soup, or transfer to a blender and blend in batches. Season with more salt and pepper, if desired.

Add grated cheese and serve with croutons and fresh cream

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