Saturday, January 14, 2012

Hearty Broccoli Soup

This is not your rich heavy cream of broccoli soup, but don't let that fool you into thinking it's not thick and filling! Recipe adapted from Whole Living. We had this for a lunch and dinner this past week, it stores well in the fridge and would probably freeze well also.

Hearty Broccoli Soup
makes about 6 cups or 4 servings


  • 1 1b broccoli florets
  • 2 TB extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 15oz can cannellini beans, drained and rinsed
  • 2 cups vegetable stock
  • 1 cup water
  • kosher salt and freshly ground pepper
  • 2 TB pine nuts, toasted
  1. Steam broccoli until tender and bright green, about 4 minutes. Let cool slightly. Reserve 1/2 cup small florets for serving garnish.
  2. Heat oil in a medium pot over medium heat. Saute onion for about 6 minutes until translucent. Add in garlic and saute another minute.
  3. Add beans, stock and water and bring to simmer. Simmer for 5 minutes.
  4. Remove from heat and add broccoli.
  5. Blend soup in your Vitamix (or use an immersion blender) until smooth.
  6. Season with salt and pepper to taste.
  7. Garnish each bowl with broccoli florets and toasted pine nuts.

1 comment:

  1. This looks good, I think I will try it. My attempts at broccoli soup have never turned out great.