Ingredients and Weight:
- Broccoli florets: 1 pound (450 grams)
- Onion, chopped: 1 medium (about 1/2 pound)
- Garlic, minced: 2 cloves (about 1 tablespoon)
- Vegetable broth: 5 cups
- Water: 1 cup
- Milk: 1 cup
- Salt and pepper: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Heat a large pot or Dutch oven over medium heat.
- Add the onion and cook until softened about 5 minutes.
- Add the garlic and cook for 1 minute.
- Add the broccoli florets, vegetable broth, water, and milk.
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until the broccoli is tender.
- Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
- Season with salt and pepper to taste.
Nutritional Information:
- Calories: 170 per serving
- Fat: 6 grams
- Carbohydrates: 25 grams
- Protein: 7 grams
- Fiber: 5 grams
Dish Characteristics:
- Creamy and velvety texture
- Vibrant green color
- Mildly sweet with hints of onion and garlic
User Comments:
- "This soup is so comforting and satisfying. The broccoli flavor is delicious, and it's the perfect meal for a cold day."
- "I love that this soup is healthy and filling. It's a great way to get your daily dose of vegetables."
- "The onion and garlic add a great depth of flavor to the soup. It's so easy to make, and it's always a hit with my family."
Special Precautions and Tips:
- To make a vegan version of the soup, use plant-based milk and vegetable broth.
- If you don't have an immersion blender, you can transfer the soup to a regular blender in batches and blend until smooth.
- For a more flavorful soup, use roasted broccoli florets. To roast the broccoli, toss the florets with olive oil and salt, then roast at 425°F (220°C) for 15 minutes, or until tender and slightly charred.
