YOUR HEALTHY PLATE: The Best Broccoli Soup

Recently I discovered three large stalks of broccoli in the refrigerator, and one of them was starting to turn a bit yellow at the tips of the buds. Time to swing into action, unless I wanted those beautiful stalks to end up in the coop. And I did not!

Here is how I salvaged the broccoli and made it into a lovely soup. Note that the recipe is for 2 stalks. Three is an awful lot of broccoli to have in your refrigerator at one time.

2 large stalks broccoli
2 cups water
1/2 t. chili powder
1/2 t. nutmeg
3/4 t. salt
1/2 t. black pepper
2 t. olive oil

Chop the broccoli florets from the stalks and add to a medium-sized saucepan. Slice off the ends of the stalks and discard. Peel the stalks, discard the peels, and chop the insides coarsely. Add these to the saucepan along with spices, oil and water. Bring to a boil on med-high heat, and turn off the heat once broccoli begins turning bright green.

Allow to cool for a few minutes, then blend thoroughly with an immersion blender. Enjoy as is, or serve with a sprinkle of parmesan cheese, or fresh thyme, or nutritional yeast.

Delicious, nutritious, filling. Those three words go together.

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