Recipe For Healthy Broccoli Soup

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5 hours ago Pureed Broccoli Soup. Rating: 4.55 stars. 24. In this easy broccoli soup recipe, broccoli cooks together with onions, celery, garlic and fresh herbs and is puréed into a delicious creamy soup. Try this healthy broccoli soup alongside grilled cheese …

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8 hours ago Heat oil on medium heat in a soup pot or Dutch oven . Gently sauté the onion and celery for 3 to 4 minutes, until the onion is softened. Add the cubed potato, …

Rating: 3.9/5(60)
Total Time: 35 mins
Category: Lunch, Side Dish, Soup
Calories: 143 per serving

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5 hours ago Finely chop the stems and coarsely chop the florets and set aside separately. Mist a large pot with nonstick cooking spray and heat over medium heat. …

Reviews: 97
Difficulty: Easy
Category: Appetizer
Steps: 3
1. Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
2. Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
3. Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

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5 hours ago In a large pot, heat olive oil. Add in the carrots, celery, onion and garlic. Sauté for 2 minutes until slightly softened and fragrant. Stir in the potatoes, salt, …

Ratings: 20
Calories: 299 per serving
Category: Main Course
1. Start your instant pot on the regular sauté function. Heat olive oil. Add in the carrots, celery , onion and garlic. Sauté for 2 minutes. Add in the potatoes, salt, pepper , broccoli and chicken broth.
2. In a saute pan, heat olive oil. Add in the carrots, celery, onion and garlic. Sauté for 2 minutes until slightly softened and fragrant. (This is optional, but recommended)
3. In a large pot, heat olive oil. Add in the carrots, celery, onion and garlic. Sauté for 2 minutes until slightly softened and fragrant.

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9 hours ago Surprise yourself with how creamy a creamy broccoli soup can be (made without cream!). Super healthy with only 165 calories per serving, this makes a …

Rating: 5/5(11)
Total Time: 15 mins
Estimated Reading Time: 2 mins
Calories: 166 per serving
1. Cut / break broccoli into florets into pieces about half the size of a golf ball. Roughly cut most of the stem, other than the main stem, into thumb size pieces. Discard the main stem, or keep for another use.
2. Place all ingredients except milk, salt and pepper in pot, put on lid, bring to boil then turn down heat to medium and let it rapidly simmer for 8 to 10 minutes.
3. Remove lid, add milk, bring back to boil, then remove from heat and whizz with hand held blender.
4. You can thicken the soup by cooking it for longer on the stove on a medium low heat.

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5 hours ago In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute …

Rating: 5/5(29)
Category: Lunch
Servings: 8
Total Time: 50 mins
1. In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender.
2. Drain; set vegetables aside. , In the same pot, saute onion in butter until tender.
3. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth.
4. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in reserved vegetables and remaining ingredients.

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2 hours ago In a 5 quart-pot, melt butter over medium heat and mix in flour, stirring constantly until thick paste forms. Remove it from the pot and set it aside. In the same …

Estimated Reading Time: 5 mins

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7 hours ago Steps. 1. In 3-quart saucepan, heat oil over medium heat. Stir in onion, flour and salt. Cook 2 to 3 minutes, stirring constantly, until onion is soft. 2. In small …

Rating: 4/5(26)
Category: Entree
Servings: 6
Total Time: 25 mins
1. In 3-quart saucepan, heat oil over medium heat. Stir in onion, flour and salt. Cook 2 to 3 minutes, stirring constantly, until onion is soft.
2. In small bowl, stir soymilk and cornstarch with wire whisk until smooth. Gradually stir into onion mixture. Cook 5 to 6 minutes, stirring frequently, until thick and bubbly.
3. Stir in cheese. Cook about 3 minutes, stirring frequently, until cheese is melted. Stir in broccoli. Cook about 1 minute or until hot, stirring occasionally. Serve topped with popcorn.

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8 hours ago In a large saucepan, combine the broccoli, onion and broth; simmer until vegetables are tender, 10-15 minutes. Puree half of the mixture in a blender; return to the saucepan. In a small bowl, combine …

Rating: 5/5(5)
Category: Lunch
Servings: 4
Total Time: 30 mins
1. In a large saucepan, combine the broccoli, onion and broth; simmer for 10-15 minutes or until vegetables are tender.
2. Puree half of the mixture in a blender; return to the saucepan. , In a small bowl, combine cornstarch and 3 tablespoons of milk until smooth.
3. Gradually add remaining milk. Stir into the broccoli mixture.
4. Bring to a boil; boil and stir for 2 minutes or until thickened.

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8 hours ago Healthy Broccoli Soup / Tasty & quick recipe : Description: Broccoli is a nutritional powerhouse full of vitamins, minerals, fiber and antioxidants. One of …

Estimated Reading Time: 4 mins

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3 hours ago Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Combine milk and flour, stirring until smooth. Add milk mixture and cheese to vegetable mixture in Dutch oven. Cook over …

Rating: 5/5(1)
Total Time: 37 mins
Category: Vegetable
Calories: 182 per serving
1. Combine first 6 ingredients in large Dutch Oven. Bring to a boil; cover, reduce heat, and simmer for 20 minutes.
2. Combine milk and flour, stirring until smooth. Add milk mixture and cheese to vegetable mixture in Dutch oven. Cook over medium heat, stirring constantly, until cheese melts and mixture thickens. If desired, garnish with dried red pepper.
3. For a touch of "heat" stir 1/4 teaspoon dried crushed red pepper into the soup just before serving.

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4 hours ago Step 1. Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and …

Rating: 5/5(423)
Total Time: 40 mins
Servings: 8
Calories: 64 per serving
1. Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
2. With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.

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1 hours ago Cover and simmer 5 minutes. Add broccoli, milk and pepper and cook, covered, 10 more minutes. Add sour cream and puree soup with an immersion blender. Adjust black pepper to taste …

Ratings: 39
Calories: 150 per serving
Category: Dinner, Lunch, Soup
1. In a medium sized stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes.
2. Add broccoli, milk and pepper and cook, covered, 10 more minutes.
3. Add sour cream and puree soup with an immersion blender.
4. Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.

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7 hours ago Instructions. Heat the oil in a large stock pot over medium heat. Add the onion and cook until softened and slightly browned, about 8 minutes. Add the garlic and cook for 30 seconds. Add the …

Reviews: 3
Category: Soup
Servings: 6
Total Time: 30 mins
1. Heat the oil in a large stock pot over medium heat.
2. Add the onion and cook until softened and slightly browned, about 8 minutes
3. Add the garlic and cook for 30 seconds.
4. Add the salt, pepper, nutmeg, lemon juice, and vegetable stock and bring to a simmer.

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2 hours ago Method. Heat a large dutch oven over medium heat. Add the bacon lardons, sauté until crisp, and then remove from the pan. Add the minced garlic, diced onion, cauliflower florets, salt, …

Rating: 5/5(9)
Total Time: 45 mins
Servings: 4
Calories: 542 per serving
1. Heat a large dutch oven over medium heat. Add the bacon lardons, sauté until crisp, and then remove from the pan.
2. Add the minced garlic, diced onion, cauliflower florets, salt, nutmeg, and red pepper flakes to the pot. Sauté for 3-4 minutes.
3. Next, add three cups of chicken stock to the pot and bring the soup to a simmer. Let the soup simmer for 15-20 minutes until the cauliflower is tender.
4. Carefully transfer the soup to a high powered blender and puree until smooth and creamy.

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2 hours ago Healthy Broccoli Cheddar Soup Option: VEGAN: If you would like to make a vegan version of this Healthy Broccoli Cheddar Soup recipe you can swap a few of the ingredients to …

Rating: 4.2/5(12)
Calories: 197 per serving
Category: Soup
1. In a small bowl, whisk flour and cold stock until well combined.
2. Heat olive oil and butter/ghee in a large skillet over medium-high heat. Saute onions until translucent, about 5 minutes.
3. Add in carrots, celery, and garlic and cook for an additional 3-4 minutes. Add in broccoli, cayenne pepper, milk stock, and flour mixture, and simmer until veggies are tender and soup is creamy. About 8-10 minutes.
4. Transfer about half of the soup to a blender. Blend until smooth, then stir the mixture back into the pot.

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9 hours ago This easy healthy chicken broccoli soup is the perfect simple recipe for cozy winter dinners. Easy comfort food in a bowl served with crusty bread. …

Rating: 4.4/5(281)
Total Time: 40 mins
Category: Dinner, Soup
Calories: 197 per serving
1. Sauté the onion, celery, carrot and broccoli stalks in a splash of oil until soft and fragrant and just starting to brown (this takes around 10 minutes).
2. Add the garlic, bay leaf and herbs and sauté for another minute before adding the chicken stock, milk and cornflour mixture.
3. Bring to a simmer then add the broccoli florets and shredded chicken.
4. Allow to cook for 15 minutes then season with salt, pepper and lemon (optional).

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6 hours ago Instructions. Heat oil in a pot and saute garlic and onions till the onions are translucent. Add broccoli, potatoes, salt and water and bring this to a boil. Once this comes to a roaring boil, …

Reviews: 1
Calories: 250 per serving
Category: Soups
1. Heat oil in a pot and saute garlic and onions till the onions are translucent.
2. Add broccoli, potatoes, salt and water and bring this to a boil. Once this comes to a roaring boil, reduce the flame and simmer for 15-20 minutes till the broccoli and potatoes are fork tender.
3. Let the mixture cool and blend this with milk till the soup is creamy and well blended.
4. Pour this back into the pot and add broccoli florets and carrots if using. Simmer this for 5-10 minutes, mix in the grated cheddar and turn off the flame. Serve hot.

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3 hours ago Recipe Adaptations. Roasted Broccoli Cauliflower Soup. Follow the recipe for my Cauliflower Chowder, swapping half of the cauliflower for broccoli. Potato Cauliflower and Broccoli

Rating: 5/5(31)
Total Time: 35 mins
Category: Main Course
Calories: 249 per serving
1. In a large pot, heat the oil and butter over medium-low heat until the butter melts. Add the onion and cook until it is very brown and soft, about 8 minutes (this develops big flavor so be patient). Increase the heat to medium. Add the carrots, and cook for 3 minutes, stirring occasionally. Stir in the garlic, salt, pepper, and thyme. Sprinkle the flour over the vegetables and mix to combine.
2. Cook until the flour disappears, about 2 minutes. Slowly stir in the broth. Add the milk, broccoli and cauliflower. Bring to a simmer. Place a lid over the pot, leaving it partially uncovered, and let simmer until the broccoli and cauliflower are tender, about 15 minutes, stirring occasionally.
3. Stir in the Dijon. With an immersion blender puree the soup until it is thick and creamy but still has some texture to it. (Alternatively, you can ladle a few scoops into a blender and puree a few batches. Be careful not to fill your blender more than halfway, as hot liquids like to splatter). Stir in the cheese. Continue stirring until the cheese is melted and the soup is creamy, 2 to 3 minutes. Taste the soup and season with additional salt and pepper to taste. Ladle the chowder into bowls, and serve warm, sprinkled with additional cheddar as desired.

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1 hours ago Melt the margarine in a heavy medium pot over medium-high heat. Add the onion, and saute until onion is translucent about 5 minutes. Add the broccoli, potato, chicken stock, salt, and …

Rating: 4.8/5(56)
Total Time: 30 mins
Category: Soup
Calories: 236 per serving
1. Melt the margarine in a heavy medium pot over medium-high heat. Add the onion, and saute until onion is translucent about 5 minutes.
2. Add the broccoli, potato, chicken stock, salt, and pepper. Bring to a boil.
3. Reduce the heat and simmer for 15 minutes or until the vegetables are soft enough to blend.
4. Remove a cup of the liquid and set aside.

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2 hours ago Using an immersion blender, blend soup until smooth. Add in remaining broccoli florets, salt, pepper, and red pepper flakes. Let simmer for 6-8 minutes or until the broccoli is just fork tender. If adding cheese, do so here and stir to combine. Taste and adjust seasoning as desired.

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9 hours ago Delicious healthy broccoli cheese soup that's creamy, packed with cheddar cheese flavor, and just as tasty as the original version but with half the calories. Jump to Recipe 238 …

Rating: 5/5(3)
Total Time: 25 mins
Category: Dinner, Lunch, Soup
Calories: 238 per serving
1. Heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic. Cook for 5 minutes until tender. Add the broccoli and broth. Bring to a simmer and cook for 10 minutes until broccoli is tender.
2. Turn off the heat and stir in the milk and cheese. Stir continuously until cheese melts.
3. Blend half of the soup and add it back to the pot. This creates a creamier consistency.
4. Taste and season with salt and pepper. Serve immediately. If storing in the freezer, let cool completely before freezing.

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2 hours ago Reduce heat and simmer until the potatoes are easily pierced with a fork, about 8 minutes. Then add the broccoli and simmer 5 more minutes. Turn off the heat and using a slotted spoon, …

Rating: 5/5(87)
Calories: 190 per serving
Category: Main Course, Soup
1. Add the onion and carrots to a large pot with a tablespoon or two of water. Sauté until slightly softened, about 2 minutes.
2. Add the potatoes, beans, broth, nutritional yeast, thyme and garlic powder to the pot and bring to a boil over high heat. Reduce heat and simmer until the potatoes are easily pierced with a fork, about 8 minutes. Then add the broccoli and simmer 5 more minutes.
3. Turn off the heat and using a slotted spoon, remove and set aside about 4 cups of the veggies. Then puree the remaining soup in the pot, using an immersion blender. Or you may transfer to a stand blender in batches, using caution when pureeing hot liquids. Return the reserved 4 cups of veggies to the pot, stir in the plant milk and taste for salt. I added 1/2 a teaspoon at this point, but salt to your taste. Then serve and enjoy.

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9 hours ago Healthy Broccoli Soup Recipe-Simple Broccoli Soup-Low Fat Broccoli Soup Padhus Kitchen. broccoli florets, oil, pepper, onion, broccoli, salt, potato and 1 more. Cheeseburger Broccoli Soup Modern Alternative Mama. dry mustard powder, ground beef, medium potatoes, chicken stock and 7 …

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6 hours ago This creamy and healthy broccoli soup is prepared using all clean ingredients. It is also dairy free and plant based. Nutritious and delicious soup for light lunch or dinner or as a side. Course: …

Rating: 4.8/5(20)
Total Time: 30 mins
Category: Soup
Calories: 200 per serving
1. Heat oil on a low heat in a medium pan.
2. Add garlic and sauté for a few seconds or until fragrant. Then add the flour and cook for about 2 min. Continuously stir it to avoid browning.
3. Slowly add milk and water with continuous stirring. Take care not form lumps. Bring the mixture to a boil.
4. Now add broccoli, grated carrots, salt and pepper. Cook the mixture for about 15-18 mins.

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4 hours ago Step 1. Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper, and coriander. Reserve …

Rating: 5/5(71)
Total Time: 45 mins
Servings: 4
Calories: 219 per serving
1. Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper, and coriander. Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often. Simmer until the broccoli florets are tender, 5 to 7 minutes. Remove from heat, and mix in the condensed milk. Serve hot.

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5 hours ago In a large saucepan, add the chicken stock, salt and pepper, and spices. 2. Add the broccoli. Bring to a boil, then simmer until very tender, 10-15 minutes. 3. …

Rating: 5/5(65)
Calories: 117 per serving
Category: Soup
1. In a large saucepan, add the chicken broth, kosher salt, black pepper, onion powder, garlic powder, and thyme. Whisk to combine.
2. Add the broccoli. Bring to a boil over high heat. This should take about 5 minutes if using fresh broccoli, 10 minutes if using frozen.
3. Reduce the heat to medium, cover, and cook until the broccoli is very tender, 10-15 minutes.
4. Turn the heat off. In batches in a blender or in a food processor (carefully!), or using an immersion blender, blend the soup until smooth. The soup will be smoother if you use a food processor or a stand blender than if you use an immersion blender. But an immersion blender is obviously easier.

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2 hours ago Heat some oil in a large pan and cook the onion, garlic and potato for 3 minutes. Add the stock, mustard and salt and pepper and simmer for 2 minutes. Add the milk and the broccoli and …

Ratings: 104
Calories: 366 per serving
Category: Appetizer
1. Heat some oil in a large pan and cook the onion, garlic and potato for 3 minutes.
2. Add the stock, mustard and salt and pepper and simmer for 2 minutes.
3. Add the milk and the broccoli and cook for 10 minutes.
4. Blend until smooth, then stir in the grated cheese.

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7 hours ago Broccoli Soup with Yogurt recipe. Healthy soup recipe from Body + Soul magazine owned by the publishers of Martha Stewart Living.

Rating: 3.8/5(11)
Calories: 91 per serving
1. Heat butter in a large pot over medium heat. Saute onion until softened, about 4 minutes. Stir in milk, bring to a boil, and simmer for 4 minutes.
2. Cook the broccoli florets in rapidly boiling salted water until tender, about 5 minutes. Drain in a colander and rinse under cold water to set the bright green color. Drain.
3. Puree the milk mixture with broccoli in a blender. Return the soup to the saucepan and heat thoroughly. Season with salt and pepper. Serve lukewarm to warm. Garnish each serving with a dollop of yogurt.

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4 hours ago Fresh & Healthy Broccoli Cheese Soup Ingredients. This flavorful soup is made without heavy cream, milk or flour—or even vegetable broth. You’ll just need a few basic ingredients to make …

Rating: 4.8/5(209)
Calories: 243 per serving
Category: Soup
1. Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, red pepper flakes, 1/4 teaspoon of the salt, and about 10 twists of black pepper.
2. Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.
3. Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches big. Set aside.
4. Working with the broccoli tops now, cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Reserve the broccoli florets—we’ll use them in a bit.

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9 hours ago Pour about 1/2 cup of water leftover from boiling the broccoli (it should fill the blender about a quarter of the way). Pulse the broccoli and water until it starts to break down, and then puree …

Reviews: 11
Servings: 4
Cuisine: American
Category: Soup
1. In a large pot (like the biggest one you have. It has to hold all your broccoli heads), bring water to a boil. Add a large pinch of salt. Once water is boiling, add the broccoli and boil until you can pierce the broccoli super easily, around 8 minutes. Don’t drain the broccoli!!!
2. Using a slotted spoon remove the broccoli from the pot and transfer it to your blender (be careful, it’s hot!) Pour about 1/2 cup of water leftover from boiling the broccoli (it should fill the blender about a quarter of the way). Pulse the broccoli and water until it starts to break down, and then puree on high until the soup is creamy. Add salt and pepper to taste.
3. Pour soup into bowls. Drizzle with olive oil and/or garnish with some roasted broccolini and toasted walnuts!

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8 hours ago Add 1 cup of water or vegetable broth, simmer and cook until broccoli becomes tender. Allow it to cool and blend it to a smooth puree. Add 1 1/2 -2 cups of water and reheat the soup. Add pepper powder to taste. Garnish with finely chopped broccoli. Serve hot …

Estimated Reading Time: 1 min

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6 hours ago Add broccoli and carrots and stir to mix. Add salt, paprika, garlic powder, white pepper and mustard, stir. Scale back warmth to low and simmer about 10-Quarter-hour or till thickened and broccoli/carrots are fork tender. If soup will get too thick, add a splash of hen inventory to loosen it up.

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8 hours ago Broccoli Soup Simple Indian Recipes new simpleindianrecipes.com. Method. Heat the olive oil in a pot and add the onions, garlic, capsicum, potato, cilantro and broccoli. Saute for couple of minutes and add the flour. Fry for another minute. Add 1 cup of water or stock and cook for about 10 minutes.

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8 hours ago Directions. Add broccoli florets, broth, salt, bring it to boil, than cook over medium heat, cover and simmer for 10 minutes. Pour soup into Ventray Blender only fill half way, …

Rating: 5/5(2.1K)

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5 hours ago Bring broth and water to a boil in a medium sized sauce pan over high heat. Add broccoli, and cook until tender (about 8 minutes). Stir in beans, and continue to cook until warmed …

Rating: 4.5/5(2)
Total Time: 20 mins
Category: Beans
Calories: 122 per serving
1. Bring broth and water to a boil in a medium sized sauce pan over high heat.
2. Add broccoli, and cook until tender (about 8 minutes).
3. Stir in beans, and continue to cook until warmed through (about 1 minute).
4. Add half of the mixture to a blender (or food processor) along with half of the cheese and puree.

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4 hours ago Instructions. Put the stock, broccoli, potatoes, onion, wine, bay leaves, salt, lemon juice, and pepper in a large saucepan over medium heat. Bring the mixture …

Rating: 5/5(1)
Estimated Reading Time: 2 mins
Servings: 6
Total Time: 50 mins

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3 hours ago The result is a deliciously nourishing, vegetarian dish that everyone will love. Get the Recipe: Healthy Dried Mushroom and Barley Soup. Healthified Broccoli Cheddar Soup. Fat-free evaporated milk

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9 hours ago Aug 11, 2018 - Learn to make this healthy broccoli soup for guilt free eating. Prepared using all healthy & clean ingredients. It is also vegan and plant based.

Rating: 4.8/5(20)
Estimated Reading Time: 7 mins
Servings: 4
Total Time: 30 mins

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8 hours ago Broccoli and kale green soup. A star rating of 3.9 out of 5. 61 ratings. This super healthy soup combines broccoli and kale with ginger, coriander and turmeric for …

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9 hours ago The Broccoli Almond Soup Recipe is a wholesome soup packed with nutrients. In this recipe, broccoli is roasted in a pan until soft along with garlic and …

Rating: 4.9/5(20.7K)
Servings: 4
Cuisine: Continental
Total Time: 30 mins

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1 hours ago Add garlic and cook for an additional minute. Add broccoli stalks, potato, water, salt, and pepper to the pot. Bring up to a simmer then cover and cook until the potato will easily mash when pressed with a fork, about 15 to 18 minutes. Stir in yogurt. …

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8 hours ago Creamy Broccoli Soup. 4 cups fresh broccoli, including stems, set aside florets after steaming. Heat oil over medium heat in a large pot. Sauté celery and onion for four minutes, until softened. Add potatoes and broccoli stems, sauté for two more minutes. Add chicken broth and almond milk, bring to a boil.

Estimated Reading Time: 5 mins

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6 hours ago Instructions. Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened. Add broth/ water, broccoli, …

Rating: 5/5(52)
Total Time: 30 mins
Category: Soup
Calories: 366 per serving
1. Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened.
2. Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
3. Turn stove off (but leave on stove). Puree using a stick blender until smooth (Note 2).
4. Stir in cream, then add cheese a handful at a time, stirring in between to melt.

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Frequently Asked Questions

How do you make homemade broccoli soup?

Directions Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full.

Is broccoli the healthiest food?

Broccoli, that gorgeous green stalk, is one of the world’s healthiest foods. There have been numerous studies on the effect broccoli has on the body, all with positive results. Eating regular amounts of broccoli can lower cholesterol. It might also help reduce inflammation and allergy reactions.

What are the ingredients in broccoli soup?

Primary ingredients are broccoli, stock and milk or cream. The broccoli used may be chopped, sliced into small florets or puréed, and some preparations combine both chopped and pureed broccoli. Some versions may use frozen broccoli, and the soup may be thickened using a roux.

What are some healthy toppings for Broccoli?

Seasoning for Broccoli

  • Herbs. Herbs make your serving of broccoli even more healthy. ...
  • Spices. Just like herbs, spices also provide antioxidants that neutralize harmful free radicals. ...
  • Dried Butter Flakes. If you love piling butter on broccoli, opt for dried butter flakes instead. ...

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