Broccoli Soup

note – the original video for this recipe is no longer available so I found an alternate video to take its place. Ingredients and technique may vary slightly.

Broccoli is a dark green vegetable that comes from the cabbage family. Broccoli is often bought as a head. The term broccoli comes from the Italian word “broccoli” which translates to “the flowering crest of a cabbage”. Broccoli is popularly cooked steamed or raw because it retains its beautiful color and crunch.

This tree-like vegetable has been dubbed as a cancer fighter due to its sulforaphane and folate content. This broccoli soup is a quick and simple dish. Broccoli florets are boiled in water, seasoned, and then pureed. Delicious, creamy and healthy, this is the perfect soup for those lazy cold nights.


• 1 head of fresh broccoli
• 4 cups of water
• Salt
• Pepper
• Walnuts
• Goat cheese


This recipe takes 10 minutes to make. Serves 2.

Place the broccoli head on a cutting board with the stem up.
Cut the florets by turning the head around.
Rinse the broccoli florets.
Boil water in a pot.
Season boiling water with salt.
Add the florets to the pot. Cook for 4 to 4.5 minutes.
Drain the florets but save the water.
Transfer the florets to a blender.
Pour the water used for boiling into the blender until 3/4 full.
Pulse the blender until creamy.
Season with salt and taste.
In a bowl, place walnuts in the middle.
Slice goat cheese and place on top of the walnuts.
Pour the broccoli soup into the bowl.

Ideas And Tips:

• Choose a broccoli head that is dark green and the florets are closed tightly together.

• You can use any type of cheese to go with the soup. Other favorites are Parmesan and cheddar. You can also opt to remove the cheese altogether.

Broccoli Soup
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