Vegetable soup is often overloaded with salt, creams, flour (or other thickening agents), and irrelevant broths, when scaling back and keeping the recipe as simple as possible is often the more delicious, creamier and vegetable-done-justice option! For this recipe there are just three main ingredients: broccoli, onion, and garlic…but only one of those is the showstopper.
Why broccoli glows:
Broccoli: fights cancer with chemical compounds (such as isothiocyanates and indole-3-carbinol), is a rich source of fiber, vitamin C, beta carotene, and folate, promotes healthy eyes, improves the immune system, prevents birth defects, prevents colds, builds strong bones, increases male balance of testosterone to oestrogen, and fights diabetes.
Ingredients (2 servings)
- 3 cups broccoli, including stems
- 1 white onion, chopped
- 2 garlic cloves, chopped
- 1 tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 2.5-3 cups water
- Squeeze of lemon juice for garnish
- Broccoli flower for garnish
Roughly chop the broccoli, onion, and garlic.
In a pot with 1 tbsp extra-virgin olive oil, sauté the onions and garlic with salt and pepper until it begins to sweat. Add the broccoli, give the mixture a good stir, and then pour 2.5-3 cups of water into pan.
Simmer on medium heat until the broccoli and its stems have soften — about 20 minutes. Let sit at room temperature for at least 30 minutes, so it can comfortably be blended.
Pulse the mixture in a blender, in two or three rounds due to volume.
Serve with a garnish of broccoli and a squeeze of lemon juice and enjoy! You can also grate some cheddar, provolone or Swiss cheese on top for some even more goodness!
Can’t get more straightforward than this!