Cream of Broccoli Soup
If you’re looking for a creamy broccoli soup recipe that doesn’t require butter and flour, then you’ve come to the right place. This recipe is gluten-free, very satisfying and so flavorful! The secret to it’s velvety texture lies in the wonderful nutrient-dense potato. While potatoes may have been associated with weight gain, they’re actually very good for you as they’re filled with potassium, magnesium, iron, copper and manganese, as well as vitamin C and most B vitamins. And here’s the truth, you won’t put on extra pounds by eating potatoes, in fact they can help you lose weight because they’re a high-satiety food, which means you feel full for a long period of time. French fries, fried potatoes or baked potatoes slathered with butter, on the other hand, are unhealthy, and are the reason why potatoes sometimes have such a bad rap.
And there’s another great thing about this soup; it’s loaded with broccoli, onions and garlic which are also superstars when it comes to good health!
Makes 6 servings
Here’s what you’ll need:
1 tbsp. olive oil
1 medium onion, roughly chopped
5 cups of chicken broth
3 medium russet potatoes, peeled and cut into large chunks
3 medium broccoli crowns, roughly chopped
2 cloves garlic, halved
1/2 cup of half and half cream
Salt and pepper to taste
Grated cheddar cheese
Instructions:
In a medium stockpot, heat olive oil on low heat and sauté onions until tender.
Add chicken broth and potatoes, bring to a light boil, cover and simmer for 7 minutes.
Add garlic and broccoli, cover pot and simmer for another 5-7 minutes or until broccoli and potatoes are tender enough to purée. Remove pot from stove and let contents cool down.
In small batches, purée all ingredients in a blender. Return soup to pot, add cream and heat on low until heated through.
Serve hot with a sprinkle of grated cheddar cheese!
