We’re big fans of soup in this house — and I mean all of us. I love anything with vegetables, Kenya thinks drinking soup out of a cup is a blast and my husband is into anything that’s healthy and keeps his waistline in check. Therefore, this recipe for broccoli soup fits the bill for all of us. You can even serve it to a 10-12 month old if you leave out the lemon juice.
Broccoli should be a regular food in everyone’s diet because it’s a super veggie. It’s packed with vitamins A and C, calcium and soluble fiber plus it’s available year round. Even for kids that turn their noses up at vegetables, broccoli is one you can usually get them to eat because of it’s mild flavor.
I usually make a big batch of this soup because I like to freeze a few servings to have for another day. The only trouble is that it’s usually gone before it ever makes it to the freezer!
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 teaspoon kosher salt
- 1 large russet or Yukon gold potato, peeled and chopped into a small dice
- 1 pound broccoli (about 2 cups), use florets and stems (stems peeled and chopped)
- 4 cups 32 ounces chicken or vegetable stock
- 1 tablespoon lemon juice
- yogurt, creme fraiche or sour cream for garnish.
- shaved parmesan for garnish
- In a large stock pot heat the olive oil and saute the onion and salt for 5-7 minutes over low to medium heat.
- Add the potatoes, broccoli, salt and stock and bring to a boil, reduce to a simmer.
- Cook covered for 12-15 minutes or until broccoli and potatoes are fork tender.
- Pour the ingredients along with the lemon juice into a blender and puree.
- Serve garnished with yogurt, creme fraiche or sour cream and shaved parmesan if desired.
- To Freeze: Allow to cool, place in appropriate container or ziploc bag, label, and freeze. When ready, place in pot and heat through under low to medium heat or defrost in fridge over night.