Just when I think I’m all soup-ed out, I create another super yummy, low calorie, yet filling soup recipe to warm your tummies! This time, it’s broccoli soup. As with many of my soups I use potato to thicken the broth into a creamy bowl of deliciousness and this recipe couldn’t be easier or quicker so it’s perfect for work day evenings. I had intended on making this soup for some of my lunches throughout the week but my son liked this soup so much that he ate the whole batch in just 24 hours, so i think it goes without saying this soup is child approved! This recipe will make 3 portions of soup so if you need more or less, please don’t forget to adjust the ingredient quantities! This soup will keep well in the fridge but is also freezeable. Don’t forget to subscribe and follow me on socials so that you never miss any of my healthy recipes for weight loss.
Why is this broccoli soup so healthy?
This broccoli and potato soup offers a wealth of health benefits due to its nutrient-dense ingredients. Broccoli, a cruciferous vegetable, is rich in antioxidants, including vitamin C and beta-carotene, which support a robust immune system and contribute to healthy skin. Additionally, broccoli contains fiber, aiding digestion and promoting a feeling of fullness. Potatoes provide a good source of complex carbohydrates for sustained energy and are rich in vitamins such as B6, supporting brain health. The vegetable stock serves as a low-calorie base, and when prepared without excessive sodium, helps maintain heart health and hydration. The optional low-calorie cheddar, if chosen, adds a modest amount of protein and calcium. Blending the soup retains the fiber content, promoting satiety and aiding in digestive health. Overall, this soup is a nutritious and wholesome choice, combining a variety of essential nutrients that contribute to overall well-being and a balanced diet.
Do you have a diet restriction?
This recipe is great for the following diet restrictions and intolerances:
- Gluten Free
- Dairy Free
- Nut Free
Step 1: Cut the broccoli
Firstly, cut a head of fresh broccoli into florets, discarding the large stem section. A 300g head of broccoli should produce around 200g of florets but this will vary from area to area and even store to store so its best to double check. Peel and cut up 200g of potato (approx. 1 small potato) and add both to a large saucepan.
Step 2: Cooking the soup
Prepare 1 litre of vegetable stock, you don’t have to make this yourself if you don’t want to, there are plenty of diet friendly options on the market these days! Its fairly rare I make my own vegetable stock as i just don’t have the time so I like to buy Kallo Organic vegetable stock cubes. These can just be added to 500ml of water per cube. Add the stock to the saucepan and heat on a medium heat for around 30 minutes until the stock has reduced to around 50%.
Once blended, if your soup is not the desired thickness you can either add a little water to thin it or continue heating to thicken it up. A word of warning here: Heating thick liquids can cause a lot of messy splatters which can also cause burns so please use a splatter guard or loose fitting lid because I speak from experience when I say it REALLY hurts!
Ladle your soup into bowls and garnish with a small sprinkle of cheddar and some very small pieces of broccoli before serving.
1. Creamy Cauliflower Addition
Enhance the creaminess by adding a cup of steamed cauliflower florets to the soup before blending. Cauliflower blends seamlessly with broccoli, creating a velvety texture.
2. Herbed Elegance
Infuse a burst of fresh herbs by stirring in a tablespoon of chopped fresh parsley or chives just before serving. This addition adds a pop of color and a subtle herbal flavor.
3. Spiced Pumpkin Twist
Transform the soup into a cozy fall delight by adding a pinch of nutmeg, cinnamon, and a spoonful of canned pumpkin puree. This variation brings warmth and depth to the flavor profile.
4. Tangy Greek Yogurt Drizzle
Create a tangy contrast by drizzling a spoonful of Greek yogurt over each bowl before serving. The tanginess of the yogurt complements the earthy flavors of the broccoli and potato.
Frequently Asked Questions (FAQ)
Can I use frozen broccoli?
Yes, you can use frozen broccoli if fresh is not available. Add the frozen broccoli directly to the pot without thawing and adjust the cooking time as needed.
Is the cheese necessary?
The cheese is optional, and the soup can still be delicious without it. However, a small sprinkle of low-calorie cheddar can add a subtle cheesy richness to the soup.
Can I use sweet potatoes instead of regular potatoes?
Certainly! Sweet potatoes can be a flavorful alternative. Peel and chop them into small pieces and cook them alongside the broccoli.
What other toppings can I use?
Experiment with toppings like croutons, a drizzle of olive oil, or a sprinkle of smoked paprika for added flavor and texture.
Can I make this soup ahead of time?
Absolutely! Make the soup in advance, refrigerate it, and reheat it when ready to serve. Adjust the consistency with a bit of water or additional stock if needed.
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