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Creamy Broccoli Soup

by Rachel Gaewski featured in Healthy Holiday Leftovers

Under 30 min

Inspired by marthastewart.com

Under 30 min

Ingredients

for 8 servings

  • 1 tablespoon
    olive oil
  • 1 small onion, diced
  • 3 garlics, minced
  • 1 teaspoon
    kosher salt
  • ½ teaspoon
    pepper
  • 2 cups
    mashed potato (500 g)
  • 2 small heads broccoli, including stems, chopped
  • 2 ½ cups
    low sodium vegetable broth (600 mL)
  • 2 ½ cups
    milk, of your choice (600 mL)
  • ¼ teaspoon
    ground nutmeg

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Preparation

  1. Heat the olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic, salt, and pepper and cook for 2-3 minutes more, until the garlic is fragrant.
  2. Add the mashed potatoes, broccoli, vegetable broth, and milk and bring to a boil. Cover and reduce the heat to low. Simmer for 20 minutes, or until the broccoli is tender.
  3. Use an immersion blender to blend the soup until smooth.
  4. Stir in the nutmeg, then ladle into bowls.
  5. Enjoy!
 

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