Description
This easy creamy broccoli soup recipe is nutrient-packed, and full of flavor. Make a big batch to freeze for a delicious and satisfying meal when you’re short on groceries, time or energy.
Ingredients
FOR THE SOUP:
4 cups (32 ounces) low-sodium chicken stock or broth
1 (16 oz) bag of frozen organic broccoli florets
1 (12 ounce) bag of frozen organic cauliflower rice
1 large yellow onion, roughly chopped
1 large organic carrot with skin, sliced to 1/8” rounds, (ideally white or yellow)
1 leek, chopped & rinsed (see tip)
1/2 avocado
3–4 large cloves garlic, smashed
4–5 scoops of unflavored organic collagen peptides
2 tablespoons high-quality EVOO
2 teaspoons fresh thyme (or a scant 3/4 teaspoon dried)
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon sea salt to taste, divided
freshly cracked black pepper to taste
OPTIONAL GARNISHES:
1/4 cup Savory Millet
2 strips of chopped turkey bacon
1 teaspoon hemp seeds
1 teaspoon pumpkin seeds
Fresh thyme
Freshly grated Parmigiano-Reggiano
Instructions
- Remove the bags of frozen broccoli and cauliflower from the freezer and let them begin thawing while you prep the other veggies.
- Using the side of a large chef’s knife, crush the garlic and remove the peels. Set the garlic aside and chop the onion and carrot.
- To prepare the leeks, remove the greens and the tip of the stem. Then cut the leek in half lengthwise and slice to ⅛” half rounds. Rinse the pieces thoroughly in a mesh strainer after cutting, using your fingers to separate the layers. Wipe down the cutting board afterward to remove any sand.
- In a stock pot, warm the extra virgin olive oil on medium-low heat. Add the onions and carrots, ½ teaspoon of the sea salt and cook, stirring occasionally until the onions begin to soften, approximately 3 minutes. Add the leeks and the garlic. Stir and cook until fragrant and the leeks begin to look translucent, about 3-4 more minutes. Leeks burn quickly, so keep an eye on them and reduce the heat if necessary.
- Once the garlic is fragrant, add the chicken broth, and increase the heat to high. Add the cauliflower rice, broccoli, thyme, and remaining salt. Cover and bring the liquid to a boil, then reduce the heat to medium and simmer, keeping the pot covered. Cook until the broccoli can be easily pierced with a fork, about 15 minutes.
- Turn off the heat and move the stock pot to a heat-safe surface. Using an immersion blender, very carefully blend the soup in the pot. Be careful to stop the blade before lifting the wand so it doesn’t splatter and burn you. Start on the lowest speed to get the largest pieces pureed evenly. Then add the cumin, coriander, black pepper, avocado and collagen and blend on a higher speed until a fine purée. Blending takes about 10 minutes.
- Serve your creamy broccoli soup in a large bowl and finish with your favorite toppings. I’ve listed my favorites below.
Notes
For the best color, use a yellow or white carrot and chicken stock.
Omit the collagen peptides and use vegetable stock to make it vegan.
You can also blend this soup in small batches in a high-speed blender or food processor, but let it cool down first. It will take longer and tends to be a messier process.
