Today was one of those days, those gloomy, cool, rainy days when all you can think about is a big warm bowl of soup. It is the first day of Spring after all, and all I can say is that Spring is definitely in the air, which means that the season for soups is coming to an end. That’s the only thing that makes me sad about winter ending, no more soups!
Broccoli is one of my favourite vegetables, and I love cream of broccoli soup, even if it can be a little bland, but today I knew that I wanted to make a different kind of broccoli soup. My first thought was one without cream, because well, summer is coming up and I don’t know about you, but I don’t need that extra cream. Then I started thinking about what other vegetables would add to the soup and voila a soup that is as good for the soul as it is for the body.
This is an extremely healthy and flavorful soup, filled with the goodness of vegetables, broccoli, red pepper and carrots, as well as some yummy spices to add some flavorful layers. When serving, that last little handful of cheese is the perfect topping. Please, I beg you, do not omit the cheese! It won’t be the same without it.
Louisa Clements
Yields 4 servings
10 minPrep Time
33 minCook Time
43 minTotal Time
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Ingredients
- 3 tbsp olive oil
- 1 medium onion, roughly chopped
- ½ tsp salt, divided
- ½ tsp cumin
- ½ tsp sweet paprika
- 1 large clove garlic, roughly chopped
- 2 heads of broccoli, roughly chopped
- 1 large carrot, chopped into 1 inch pieces
- ½ cup chopped fresh parsley
- 4 cups vegetable broth
- 2 cups water
- 2 tbsp 35% cream, optional
- cheddar cheese for topping
Instructions
- Heat olive oil over medium heat in a large soup pot. Add onion and cook for 3-5 minutes. Add ¼ tsp salt, cumin, paprika and garlic, cook until fragrant, another minute. Add broccoli, carrot and remaining salt, cook until softened, about 7-8 minutes.
- Add vegetable broth water and parsley, bring to a boil, cover and simmer for 20 minutes or until vegetables are tender. If using, stir in cream.
- Puree in a blender and serve with a handful of cheddar cheese.
- Calories 1236
- Total Fat: 49 g 75.38%
- Saturated Fat: g 0%
- Cholesterol: mg 0%
- Sodium: mg 0%
- Potassium: mg 0%
- Total Carbohydrate: 185 g %
- Sugar: g
- Protein: 25 g
- Vitamin A: 0%
- Calcium: mg 0%
- Iron: mg 0%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
Let me know if you give this broccoli soup a try in the comments below.
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