A piping hot bowl of soup is my favorite way to incorporate vegetables into my diet. I especially like puréed, low-starch vegetable soups that are quick and easy-to prepare.
Puréed broccoli soup is at the top of my list.
Considered one of the most nutritious vegetables–and often described as a superfood–broccoli is loaded with vitamins, minerals, and fiber.
This daily bowl of comfort helped me survive (and somewhat thrive) during this past week of frigid temperatures, record snowfalls, and dangerously low windchill factors in Southern Ontario.
On Wednesday, I thought we’d reach a windchill of -40 degrees Celsius. At that point Celsius and Fahrenheit meet…something my well-honed left brain finds fascinating. But only in theory!!
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, chopped
2 stalks celery
Handful of parsley, roughly chopped (include stems)
4 cups of chopped broccoli (florets and stems)
2 cups of chicken (or vegetable) broth
1 cup water
Salt and pepper (to taste)
Hemp hearts (optional)
1. Heat butter and oil in a large pot over medium heat. Add the onion and cook until soft.
2. Add garlic and celery. Cook until softened, 4 to 6 minutes.
3. Add parsley and stir for about ten seconds.
4. Add broccoli, broth, and water. Bring to a boil, then reduce heat to a simmer. Let the soup simmer for 8 to 10 minutes. Test to see that the vegetables are tender.
5. Transfer the soup (in batches) to a blender and purée until smooth. Or you can use an immersion blender.
6. Add salt and pepper, to taste.
7. Optional: Sprinkle hemp hearts into individual bowls.
Makes 4 servings, about one cup each.