Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 4 servings

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

Related recipes

Coconut Squash Soup
Chickpea Sweet Potato Stew with Barley
One Pot Beef Burrito Bowls

Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!

This field is for validation purposes and should be left unchanged.