This week I made a different soup every night for dinner. I cooked the kids a basic meal but Tyson and I are trying to lose a few extra pounds before the end of this month and what better way to cut down on evening meals than to make a big pot of a hearty soup. I made broccoli, cauliflower, roasted pepper and white bean soup. All the soups have the same basic recipe of onions and garlic sauteed in olive oil then adding the vegetable of choice “broccoli” with either vegetable or chicken stock. So simple and so tasty!
This lite and easy broccoli soup recipe only takes about 15 minutes to make and tastes fabulous.
Hope your week has been fun and positive!
Ali in the Valley
Photo by: Ali
6 tablespoons extra-virgin olive oil, 2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces 1 large onion, chopped 2 garlic cloves, minced 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried 6 1/2 cups chicken stock or canned low-salt chicken broth salt and pepper to taste
Saute chopped onions with olive oil for 5 minutes until translucent. Add broccoli florets, stems, garlic and tarragon and sauté for 1 minute. Add stock, bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes.
Use an immersion blender to blend the soup until smooth. (If you use an upright blender, work in small batches, fill no more than a third of the blender bowl at a time, and hold down the lid while blending.) Season with salt and pepper to taste.
Garnish with broccoli florets and cayenne pepper.