Effortless Broccoli Soup

16 May

 

A few weeks ago I bought a 8lb bag  of broccoli for $2.50, as a broccoli lover I figured this would be perfect, I could make broccoli salads and add it to stir frys, plus this happened to be an amazing deal I absolutely could not pass up.  However, a week later with more then half a bag of broccoli left I found I was sick of broccoli salad and stir frys. I was running out of recipe ideas and had no clue what to do with all this left over broccoli. I decided to steam it up and freeze it so it wouldn’t go bad, that way I could also take a much needed break from all those broccoli dishes while thinking up some new recipe ideas.

A few weeks later it came to me, Broccoli soup. Now normally the first thing I think of when I hear broccoli soup is a creamy broccoli cheese soup, which although is irrefutably delicious, not always the healthiest choice. Most times this seemingly harmless vegetable soup can be quite high in calories. Therefore I decided to make a simple, healthy, and scrumptious roasted broccoli soup, seasoned with a delicious blend of herbs, garlic, and pure extra virgin olive oil. This soup has a very natural broccoli flavoring which isn’t masked by heavy creams and fattening cheeses, instead I think you’ll find it quite simple but extremely appetizing. This delicious and healthy comforting soup is perfect for enjoying on a cold evening.


Ingredients

3 cups of broccoli (chopped into bite size pieces)

4 cups of vegetable stock

3 cloves of garlic chopped

2 1/2 tbsp of olive oil

1 1/2 tbsp of oregano

1/8 tsp of red pepper flakes

a dash of salt and pepper to season

1 tbsp of rosemary or thyme

Method

  1. Preheat oven to 400 and prepare broccoli and place it in a large bowl, add in garlic and drizzle olive oil over mixture
  1. Add in oregano and red pepper flakes and mix all ingredients together to ensure all ingredients have been well coated with oil
  1. place broccoli mixture on a foil lined baking sheet and let roast for 35 minutes or until broccoli begins to brown and becomes crisp
  1. meanwhile place broth in a sauce pan and let simmer over low heat
  1. once broccoli is done roasting, let cool for 5-10 minutes
  1. in a food processor or blender add in roasted broccoli mixture and vegetable stock pulse for 1 minutes or until you have a smooth consistency
  1. return soup to the sauce pan and let simmer for 20 minutes, season soup with salt and pepper
  1. taste soup and feel free to add in any additional herbs (rosemary or thyme also make an excellent addition to this healthy and flavorful soup).

Ladle yourself a heaping serving and enjoy!

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