This broccoli soup is an all time favorite, but most of the time, it gets over-cooked and loses much of its health benefits. So I have included it on the blog, so that you can make it “the right way”.
In fact, this soup is healthiest when the broccoli is cooked al dente, because it retains a lot more vitamins. We even have some scientific data to show this; according to an interesting study, the best cooking method for broccoli is steaming. It keeps a lot more of soluble protein, soluble sugars, and most importantly, vitamin C.
So, instead of boiling the broccoli, we are simply going to steam it while we prepare the soup broth.
Then, it is very important to add cream and butter (at least one of the 2) to your soup, because fat is essential to help your body absorb vitamins A and K in broccoli. These are fat-soluble vitamins that the body can’t absorb without added fat. This is why a “healthy” soup should contain good fats. Low-fat dishes and products will over time lead to vitamin deficiencies.
Serves 4 – Total time 10 min
1.5 tbsp butter
½ large onion, chopped
3 cups (700 ml) organic or homemade chicken broth
4 cups (900g) broccoli florets
1 tbsp butter
3 tbsp cream
Sea salt, black pepper
Melt butter in medium sized stock pot, and saute onion until tender. Add broth, cover and simmer for 5 minutes.
Meanwhile, place the broccoli florets in the steamer and steam for 5 minutes.
Add the steamed florets to the broth, and blend the soup right in the cooking pot with a stick blender until smooth.
Add a little water if you want a more liquid soup.
Add butter and cream.
Season with sea salt and pepper, to taste.