I have great memories of eating soup as a kid. My dad used to make a huge pot of homemade soup along with submarine sandwiches on fresh-baked bread every Saturday, and it was a meal I looked forward to each week.
Now that I’m an adult, I have a perpetual affinity for the liquid dish, especially now that I’m caring for a family. It’s easy to assemble, wonderfully healthy, and very filling.
Creamy broccoli soups have always been a favorite of mine, but most recipes call for dairy or obscene amounts of butter and flour, so I’ve always shied away from them.
During my first couple of trials with this soup, I was using rice flour as a thickener, which I found a bit ‘off’ in taste, but once I started leaving it out and just pureeing the soup as is, I felt it was much more complete. Don’t skip the fresh lemon…it sets it off perfectly.
- 1 T. coconut oil
- ½ c. yellow onion, chopped
- ¾ c. celery, chopped
- 2 carrots, chopped
- 2 small cloves garlic, minced
- 1 t. sea salt, plus more to taste
- ½ t. black pepper
- 4½ c. water or vegetable broth
- 16 oz. broccoli florets (defrosted if using frozen, which I do)
- lemon juice, to taste
- Heat the oil in a large pot.
- Add in the onion and saute for about five minutes.
- Add in the celery and carrot and cook for 2-3 minutes.
- Add in the garlic and saute for 30-60 seconds.
- Add in the water, broccoli, salt, and pepper, and bring it to a low boil.
- Cover the pot and simmer the mix for 15 minutes until the broccoli is fork tender.
- Using an immersion blender, puree the mix until smooth.
- Re-taste, and add more salt and pepper to your liking.
- Ladle into bowls with a lemon wedge on the side (about one teaspoon per bowl is good).
For variation, to make this a ‘cheesy broccoli soup’, omit the lemon juice and stir in 1/4 teaspoon of freshly grated nutmeg, along with 1/2 cup grated parmesan.
While my daughters also love soup, they don’t like huge bites of vegetables, so by blending everything together, this becomes much more kid-friendly! However, if you like bites of vegetables, feel free to blend it less or reserve some of the vegetables, adding them back after blending.
I meant to post this recipe back in January for ‘Detox-mas’, but ended up holding it back because I wanted to re-test it. I’m so glad I did because the changes I made really amped up the flavor and overall appeal, making me want to make it again and again (a true sign of a great recipe).
What is your favorite soup?