I am not a broccoli person. I even used to hate broccoli – and now I’m ok with it. But you guys, this broccoli soup is OUTSTANDING. Like gimme-some-more-right-now outstanding. I’m not sure why, but you just can’t taste this little bitter taste that I
For some reason, I keep coming back to broccoli. Or it keeps coming back to me… Whatever. I mean, why did I try to come up with a broccoli soup in the first place, if I don’t even like broccoli? Something’s wrong with me. I’m sure glad I did though because this soup meets all my yummy-soup criteria : it’s creamy but there’s not a single dollop of cream in it, it’s tasty but super easy to make and it’s comforting for all the reasons previously mentioned. One last detail! I’ve heard it’s been freezing cold in some parts of the US, so obviously this soup is the best thing that can happen to you right now; and for you Australian folks: it’s delicious eaten cold!
Cal: 240 - Protein: 16g - Fat: 7g - Carbs: 31g - Fiber: 7.9g - Sugar: 9.9g
WW Old Points: 5 pts - Points+: 6 pts
- 1 tbsp butter
- 2 small garlic cloves, minced
- 1 small shallot, minced
- 2 small broccoli heads (though ends removed), roughly chopped
- 1/2 tsp back peppercorns
- 2 1/2 cups chicken stock
- Melt butter in a pan over medium heat. Add garlic and shallot and cook for about 30 seconds. Add broccoli and cook for another 30 seconds.Cover with chicken stock and add peppercorns. Cook for about 15 minutes or until broccoli is tender.
- Let it cool a little bit then transfer to a blender. Blend until very smooth. Adjust seasoning if needed. Serve warm or cold.
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