Ingredients
- 2 whole Broccoli
- 1 tbsp Olive oil
- 1 large Onion
- 2 cloves Garlic finely chopped
- 4 cups Low sodium vegetable or chicken stock
- 1/2 tsp Dried thyme
- 1/2 tsp Dried rosemary
- 1/4 cup Milk
Instructions
- Chop up the whole head of broccoli (yes, leaves and stems too!) into bite-sized chunks.
- Heat oil in a large dutch oven, add onion and garlic and sauté until translucent, about three minutes.
- Add broccoli and sauté for about a minute. Add stock to cover all the veggie goodness, cover and bring to a boil. Reduce to simmer for 20 minutes or until broccoli is tender. Add thyme and rosemary.
- Drop in your immersion blender once cooled and puree to preferred consistency (we like to leave a couple of chunks for texture). Add in milk as desired.
Nutrition Facts
Head to Toe Broccoli Soup
Per
373 g
Calories
90
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.5
g
3
%
Carbohydrates
12
g
4
%
Fibre
4
g
17
%
Sugars
4
g
4
%
Protein
3
g
6
%
Sodium
170
mg
7
%
Vitamin A
2250
IU
45
%
Vitamin C
99
mg
120
%
Calcium
80
mg
8
%
Iron
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot
