Tuesday, February 5, 2013

Broccoli Soup: Pureed and Simple

This is my adaptation of a recipe I found at Eating Well.  I made it about a year ago, but never took the time to post it. The original recipe used half-n-half but I omitted that and the soup was still great without it.   It is quick and easy to prepare and packed with nutrients.  Broccoli is one of those great super-foods that is rich in cancer-fighting vitamins and phytochemicals.  Super-Pzazz!

1 Tablespoon coconut oil
1 Tablespoon olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 - 2 teaspoons chopped fresh thyme or parsley
8 cups chopped broccoli (stems and florets)
2 cups water
4 cups reduced-sodium vegetable broth
1/2 teaspoon sea salt
Freshly ground pepper to taste

1.  Heat oil in a Dutch oven over medium heat until the coconut oil melts. Add onion and celery, cook, stirring occasionally, until softened, 4 - 6 minutes.  Add garlic and thyme (or parsley); cook, stirring until fragrant, about 10 seconds.
2.  Stir in broccoli. Add water and broth; bring to a lively simmer over high heat.  Reduce heat to maintain the simmer and cook until very tender, about 8 minutes.
3.  Puree the soup in batches in the blender or with an immersion stick until smooth.  Stir in salt and pepper. If you want it more heavily seasoned, you can put in additional dried thyme and/or parsley.

Servings per recipe: 8
Serving Size: 1 cup
Calories: 69
Total Fat: 4 g
Cholesterol: 4 mg
Sodium: 458 mg
Total Carbs: 7 g
Dietary Fiber: 3 g
Protein: 4 g