Broccoli is closely related to cabbage, Brussels sprouts, kale and cauliflower, and it’s a nutritional powerhouse full of vitamins, minerals, fiber and antioxidants. Different cooking methods may affect the vegetable’s nutrient composition, but broccoli is a healthy addition to your diet whether cooked or raw. This cream of broccoli soup is thick, flavorful, creamy, and easy to throw together with simple ingredients.
- 1 head of brocccoli (approx. 500 g ~ 1 lb)
- 40 g (~1 1/2 oz) butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- salt and pepper to taste
- 1/4 tsp ground nutmeg
- 1 heaping tbsp flour
- 200 ml (~3/4 cup) heavy cream
- 1-2 tbsp finely chopped parsley leaves
Cut the broccoli into florets and rinse them thoroughly.
In a pot melt butter, add finely chopped onions and garlic, and sauté until translucent. Add broccoli florets and pour in water or stock just enough to cover the food. Season with salt, pepper and nutmeg. Cover the pot, bring it to a boil, and slowly simmer until tender. Once broccoli is tender, purée with an immersion blender. In a small bowl combine cream, flour and some hot soup, then pour the mixture into the soup. Cook for further 2-3 minutes (stir regularly). Finally stir in finely chopped parsley leaves. Serve warm.