Creamy Broccoli Soup

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Creamy Broccoli Soup

Growing up, my two other sisters & I hated vegetables. Like all Asian mothers who meant well, mama would force us to eat vegetables because it’s for our own good. All of us still laugh at the memories of the clogged kitchen sink in our family home .. to reveal the pipe fully trapped with vegetables. Oops the culprit was my elder sis. What would young children know what’s good for them? All we knew it was yucky, bitter and doesn’t taste as good as meat.

Oh yes, I was a meat lover. Until I went to Sydney for university. I started adding more vegetables into my grocery bag because it was cheaper than meat protein. Yes, the life of a poor student does have its hidden benefits.


Now all 3 sisters love vegetable. In fact, we couldn’t get enough of them. In the future, I’m not sure how I will teach my children to love vegetables yet. Definitely I will have to create delicious recipes like this broccoli soup that  many claimed that their children would repeatedly request for.

Creamy Broccoli Soup

Adding potatoes into any soup makes it creamy, without the need to add any cream. Making this a creamy, healthy, nutritious, delicious Broccoli Soup. This soup is very satisfying, and it’s ready in 20 minutes.

5.0 from 2 reviews
Creamy Broccoli Soup
 
Prep time
Cook time
Total time
 
A creamy satisfying broccoli soup that will be ready in less than 30 minutes
Recipe type: Soup
Serves: 4
Ingredients
  • Olive oil
  • 1 Onion - quartered
  • 1 small Carrot - cut into chunky pieces
  • 2 medium Potatoes - cut into chunky pieces
  • 2 cups of Broccoli florets
  • 1 tablespoon homemade Vegetable Bouillon
  • 500ml water or Vegetable Stock
  • Pinch of Salt, Pepper & Cumin
Instructions
  1. Sauté onion, carrot and potato with olive oil in a small pot until onion is soft and translucent. Add Vegetable boullion and water, and bring to a boil and turn down heat to simmer.
    Creamy Broccoli Soup Creamy Broccoli Soup [/br]
  2. When the potatoes are just soft, add broccoli florets and simmer for about 10 minutes. (I prefer my broccoli to be a bit undercooked).
  3. Add salt, pepper and a touch of cumin to taste. Puree with food processor or immersion blender. Serve with a drizzle of truffle oil & slivered almond.
    Creamy Broccoli Soup Creamy Broccoli Soup [/br]
Notes
If you don't have the vegetable bouillon, you can use vegetable stock instead

 

 

10 Comments

  1. Pingback: 25 Delicious Soup Recipes - Raining Hot Coupons

  2. So so comforting! I relish a creamy broccoli soup, especially on a rainy day. Funny thing — i loved veggies in my childhood. No problem gobbling, at all 🙂
    Kiran @ KiranTarun.com recently posted..Blueberry Lemon PancakesMy Profile

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  4. yumm, i love potatoes and broccoli, but was never a lover of broccoli soup that you get in stores until I made some myself! Yours look really yummy 🙂
    Janine recently posted..My Mom’s Best Banana LoafMy Profile

    • Thanks Janine for your lovely comments & for dropping by my blog. I’ve never come across broccoli soup in stores.. i can’t imagine it but i think it wouldn’t be nice.

  5. “Souper” simple recipe, Shannon 😀 I am lucky that I always liked bitter (as well as salty…) foods and so does my daughter. But in my cancer nutrition classes sometimes cruciferous veg are a bit of a hard sell. I find that pretty much all will try roasted broccoli and cauliflower as this brings a different flavour profile – more nutty and sweet. And covering it in a nice homemade dressing or sauce (like honey-miso) does wonders too! I do a soup with broccoli, cashews (for creaminess and protein) and basil. Your soup sounds very appealing. PS I got the magazine yesterday – thanks! Loved your article and your recipe. Well done, Shannon and thanks for taking the time and effort of sending it. We even loved the pretty stamps! x
    kellie@foodtoglow recently posted..Smoky Double Corn Fritters with Guacamole – a savoury summery treatMy Profile

    • Kellie dear, sorry for missing your comment. I’ve never tried roasted broccoli or cauliflower as I prefer not to switch on the oven.. Usage of oven in cooking is not so common here in Asia or at least this part of Asia, we prefer a simple stir fry. Broccoli + Basil is an interesting combination of flavour, must try it next time.
      Glad you enjoy the magazine, it arrive faster that expected.. and yes we do have pretty stamps 🙂

  6. yumy what a gorgeous soup! I think there is a reason why we don’t like veggies in our childhood. The taste receptors are much more sharper of a child’s then compared to an adults tasting skills. Children feel the bitterness more in veggies and along the way we burn our tongues frequently and we end up enjoying burning healthy soups. =P
    Helene D’souza recently posted..Strudel dough & Austrian Mini Apple StrudelMy Profile

    • Hmm i didn;t realised a child’s taste receptors are sharper. and you are right about adult burning our tongue, i still do that frequently 🙂 Thanks for your dropping by my blog, Helene!

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