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 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
Serving Size
 
373 g
Amount per Serving
Calories
90
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
0.5
g
3
%
Sodium
 
170
mg
7
%
Carbohydrates
 
12
g
4
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
3
g
6
%
Vitamin A
 
2250
IU
45
%
Vitamin C
 
99
mg
120
%
Calcium
 
80
mg
8
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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