This soup has a mere three ingredients … and that’s counting the water! My grandmother made broccoli soup the same way she made macaroni and cauliflower soup. I love the cauliflower version but, for some reason, I never really liked the soup made with broccoli, until I poured the cooked broccoli (with the water it cooked in) into the blender. Wow, what a difference. The result is a luscious, creamy (no cream added) and very flavorful soup.
Broccoli is a nutritional, powerhouse. It contains a high level of vitamin C, is packed with vitamin A, beta carotene, B vitamins especially B3 and B5, folic acid, phosphorus, potassium, iron, chromium, which is an easily absorbed form of calcium, zinc and lots of fiber. Broccoli shares immune boosting properties with other cruciferous vegetables such as cauliflower, Brussels sprouts and cabbage. Because the nutrients are water soluble, if you were to discard the water, the nutrients are doomed to go down the drain with the cooking liquid. Keeping the water is not only economical (no broth needed), turning it into soup lets you retain all the health benefits. This easy to prepare soup is both very good and very good for you!
- 1 Pound, trimmed broccoli, florets and stems (organic if possible)
- 5 Cups water
- 1 teaspoon course salt
- Parmesan cheese, grated (optional)
- Cut the broccoli stems roughly the same size as the florets so they will cook evenly.
- Toss the broccoli into a pot with the water and salt. Bring to a boil, reduce heat and cook until tender. Do not drain.
- Let cool a bit, then transfer the broccoli with the water to a blender. I use a Vitamix which can hold the entire contents. If necessary, puree the soup in batches, pulsing until you achieve the desired consistency.
- To serve, ladle into bowls, garnish with cheese if desired.