Broccoli Soup

Ready in 30-40 minutes

Serves 8 people

289 calories 

• Olive oil   1 Tbs
• Small onion, diced (or a couple teaspoons of onion powder
• Garlic, minced  3 cloves (or 3 teaspoons)
• Paprika or other heat 1 tsp
• Low sodium soy sauce 1 tbs
• Umami seasoning  1 tsp
• Celery salt   dash
• Salt   to taste
• Pepper   to taste
• Mashed potatoes  2 cups 
• Broccoli, including stems chopped  2 medium heads
• Carrots, peeled and chopped 1-2
• Celery, chopped  1 stalk
• Broth (chicken or vegetable) 2 ½ cups
• Milk of choice  1 ½-2 cups
• Optional (for serving)
  • Bacon bits
  • Cheddar cheese
  • Nutmeg
  • Parmesan cheese
  • Parmesan crisps
  • Sour cream or plain yogurt

1. Heat the oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook until semi-translucent. Add the other seasonings and cook for 2-3 minutes more.
2. Add the potatoes, chopped broccoli, carrots, vegetable broth, milk and bring to a boil. Cover and reduce heat to low.
3. Simmer for ~ 20 minutes or until vegetables are tender.
4. Use an immersion blender, blender, or food processor to blend the soup until desired texture (I like to leave a few chunks here and there for texture)
5. Stir in nutmeg or other optional ingredients then ladle into bowls. 

The carrots aren’t necessary, but I enjoy the little sweetness that they add. Also, if I'm low on mashed potatoes, they fill it out.

Sometimes it needs more heat. I recommend habanero salt or paprika.

I like to play around with low sodium soy sauce and pickle brine to play with the acidity and saltiness.

Celery or celery salt is a nice addition as well if you have it on hand.

I know everyone leads with the story, but I much prefer to start with the  recipe, then leave the story for later in case you’re interested.

I actively seek out healthy recipes for my family and I, and I stumbled upon this one a few months ago, but I've added and subtracted a few things. Personally, I prefer heat in my food, but it’s not necessary.  Also, broccoli is my favorite vegetable, so I'm always drawn to recipes that incorporate it.

Originally, when I discovered this recipe, I was just looking for something that everyone in my family would eat, or most of us at least. I used fresh mashed potatoes, because my daughter was obsessed at the time, and cooked them with the carrots, separated through a sieve. Then I mashed some potatoes separately for her and mashed the rest with the carrots and added to the soup.

My husband loved it. To the point that he requested it multiple times, which is saying something, because my success with soups is way below the mendoza line (baseball fans, you get it.). It really reminds me of Panera’s broccoli cheddar soup, but the base has no cheese nor cheese substitute. The added texture from the optional items definitely helps make it feel like a full and satisfying meal, so add to your heart’s content!

Bon Appetit!