Broccoli Soup

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I made this soup at my parents house when my husband and I came to visit in the USA.  With only a few ingredients, this easy-to-make soup takes only minutes to prepare. Potatoes gives this soup a creamy and velvety texture without the extra calories and fat. You can use reduced fat milk or sour cream instead if you prefer. I normally like adding in some croutons after the soup is cooked for that extra crunch. You can use pieces of toasted bread or leave it out altogether.

For this recipe, you will need:

  1. 4 cups of chopped fresh broccoli including stems (you can also use a bag of frozen broccoli florets)
  2. 1 large onion chopped
  3. 2 cloves of garlic minced
  4. 2 medium sized Yukon golden potatoes peeled and cubed
  5. 3 cups of vegetable broth
  6. 1 1/2 cup of non/low fat milk  (you can use soy milk as well)
  7. Salt and pepper for taste


Heat oil on medium heat in a soup pot or Dutch oven. Gently sauté onion  for 3-4 minutes, until onion is softened.  Add garlic and saute for another 2 minutes. Add potato and chopped broccoli, followed by the broth and milk. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender.Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth. Season with salt and pepper for flavor. Return soup to pot and heat gently until ready to serve. Top with toasted bread or croutons.

Serves 6.


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