Creamy Broccoli Soup Recipe

If we had to name one super-vegetable, broccoli just might be it, since eating it more than twice a week has been linked to huge drops in several cancer rates. And besides, it’s so good!

This simple soup uses steamed broccoli, which preserves the phytochemicals so essential to its cancer-fighting properties. It’s a cinch to throw together (using a blender or food processor makes it ultra-quick), creamy without dairy, and it delivers a satisfying bowl of healthful nutrition and great taste. Add some corn muffins or a loaf of crusty bread, and you have yourself a super supper!

INGREDIENTS

6 cups vegetable broth
2 medium potatoes, scrubbed and cubed
1 large head fresh broccoli, chopped
2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons flour
salt and freshly-ground black pepper, to taste
1/2 teaspoon dried basil or curry powder (or more, to taste)

1. In a soup pot, bring broth and potatoes to a boil, then cover, reduce heat, and cook until potato is very tender, about 15 minutes.

2. Meanwhile, in a steamer basket over boiling water, steam broccoli until crisp-tender and bright green, about 5 minutes. Remove 1/4 cup broccoli and reserve for garnish.

3. Heat olive oil in a saucepan over medium heat, add onion, and cook, stirring, until onion is golden and softened, about 5 minutes. Sprinkle with flour, stirring until flour is slightly cooked. Remove a ladleful of broth from soup pot and add to flour-onion mixture, whisking until smooth and thickened. Add salt and pepper to taste.

4. Remove potato and broth from heat, add broccoli and thickened flour-onion mixture, and dried basil or curry powder, and puree in batches in a blender or food processor until creamy.

5. Serve soup hot, garnishing each bowl with a bit of reserved broccoli.

Serves 6.

Read more: Food, All recipes, Soups & Salads