Broccoli Soup Recipe

Soups have become an essential dish for me during the colder months, be it the typical Chinese soups, creamy soups or clear soups. The typical Chinese soups are good to have it just even just a bowl of steamy white rice. Meanwhile the creamy soups are substantial enough to have it as main with a slice of bread or two. 

In NZ, creamy soups are easily available at any supermarkets be it in cans or pouches. Before I ventured into trying making my own creamy soups, I always got it from the supermarkets. I remembered, Naked Locals brand’s soups are the one I always go for. It has a wide varieties of soup, and are made using local ingredients too. However, ever since I invested in a hand blender, I begun my journey to homecooked creamy soup. And since then, I never gotten any soups from the supermarkets anymore. What I always like about homecooking is that I always knows what goes into my food, I can chop and change them, and season it as according to my taste. 

Most store bought soups contained some form of creams, which can be quite fattening if consumed frequently. Please don’t get me wrong, there is nothing wrong with having cream in the soups. After all, it won’t be known as creamy soup if there’s no cream in it. But I have learned that I can substitute the cream with other ingredients to thicken the soup and make it smoother too. Of course, the substitutes can’t completely replaced the smooth and creamy taste in the soup. In fact, this is just a healthier version of soup without cream.

Broccoli soup has recently gains it’s popularity around NZ. The pretty green colour soup caught my attention enough to give it a try. Anything green is good for our body isn’t it? 

My first attempt of making it was a failure as I added too much other coloured ingredients that changes the green colour of the soup. Learning from my mistake, I tried the second time and it was a success. One important tip while making broccoli soup is not to use other coloured ingredients such as carrots which will changes the colour of the soup, unless you are not looking into making it a green soup. Secondly is not to over boiled the broccoli until it turns yellow if you want to retain the green colour. Just two simple tips, and you will be successful in making the healthy broccoli soup. Easy isn’t it?

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

INGREDIENTS 
Serves 3 – 4

2 heads broccoli, medium sized
3 cloves garlic
1 onion
1/4 cup water

1 potato
2 bay leaves
500ml vegetable/ chicken stocks
3 tbsp olive oil

Salt, to taste
Pepper, to taste

1. Separately finely slice the garlic, onion and potatoes.

2. Cut the broccoli into smaller florets.

3. Heat up a pan with some olive oil.

4. Add in the onion and sauté until soft and translucent.

5. Then add in garlic and sauté for another 1 – 2 minutes.

6. Then add in the broccoli florets and 1/4 cup water. Stir fry the broccoli until the water dries up and remove from heat.

*These stir fry process helps to further enhance the sweetness and flavours of the vegetables. If you are too lazy or not into stir frying it, just skip step 3 – 6 and continue with step 7.

7. In a clean pot, add in all the sautéed vegetables, potatoes, vegetable/ chicken stocks and bay leaves. 

8. Bring it to boil and continue to simmer over low heat for 30 minutes or until the vegetables are soften, and easily breakable with a fork. 

9. Remove bay leaves from the soup.

10. Remove the soup from heat, and use a hand blender to purée it until smooth.

*If you don’t have a hand blender, you can use a normal blender to purée the soup. However, if you use a normal blender, MUST allow the soup to cool completely before blending.

11. Bring the soup to boil again. Then season it with salt and pepper to taste. Serve immediately.

Broccoli Soup Recipe

  • Servings: 3-4
  • Difficulty: easy
  • Print

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 2 heads broccoli, medium sized
  • 3 cloves garlic
  • 1 onion
  • 1/4 cup water
  • 1 potato
  • 2 bay leaves
  • 500ml vegetable/ chicken stocks
  • 3 tbsp olive oil
  • Salt, to taste
  • Pepper, to taste

Directions

  1. Separately finely slice the garlic, onion and potatoes.
  2. Cut the broccoli into smaller florets.
  3. Heat up a pan with some olive oil.
  4. Add in the onion and sauté until soft and translucent.
  5. Then add in garlic and sauté for another 1 – 2 minutes.
  6. Then add in the broccoli florets and 1/4 cup water. Stir fry the broccoli until the water dries up and remove from heat.
  7. In a clean pot, add in all the sautéed vegetables, potatoes, vegetable/ chicken stocks and bay leaves. 
  8. Bring it to boil and continue to simmer over low heat for 30 minutes or until the vegetables are soften, and easily breakable with a fork. 
  9. Remove bay leaves from the soup.
  10. Remove the soup from heat, and use a hand blender to purée it until smooth.
  11. Bring the soup to boil again. Then season it with salt and pepper to taste. Serve immediately.

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