Immune-Boost Broccoli Soup
Give your immune system a boost with this creamy broccoli soup.
Ingredients
1 tbsp (15 mL) extra-virgin olive oil
1 clove garlic, coarsely chopped
1/2 small onion, diced (about 1/4 cup/65 mL)
1 small carrot, cut into rounds
1/2 tsp (3 mL) paprika*
1/4 tsp (2 mL) ground coriander
1 small head broccoli, trimmed and coarsely chopped (about 5–6 cups/1.25–1.5 L)
4 cups (1 L) water
pinch of salt
1 clove garlic, coarsely chopped
1/2 small onion, diced (about 1/4 cup/65 mL)
1 small carrot, cut into rounds
1/2 tsp (3 mL) paprika*
1/4 tsp (2 mL) ground coriander
1 small head broccoli, trimmed and coarsely chopped (about 5–6 cups/1.25–1.5 L)
4 cups (1 L) water
pinch of salt
fresh ground pepper, to taste
Directions
In a medium-size pot, heat oil over medium heat. Sauté garlic, onion, carrot, and spices for 3 to 5 minutes, until soft.
Trim and coarsely chop broccoli. Add broccoli and water to pot and
simmer, covered, on low for 15 minutes (until broccoli is soft).
Uncover and cool for 5 to 10 minutes. Place broccoli soup in blender and puree until creamy*, or puree in pot using immersion blender.
Season with salt and pepper.
Serves: 4 (includes leftovers)**
*Be cautious when pureeing warm/hot items in blender. Hold top down firmly with hand. Otherwise, top could easily pop off while pureeing, thus creating a mess.
**Store leftover immune-boost broccoli soup in an airtight container in fridge for up to three days, or immediately freeze for up to three months.
Nutritional information
Per serving:
117 calories
3.6 g total fat
0.6 g saturated fat
0.0 mg cholesterol
2.5 g monounsaturated fat
0.5 g polyunsaturated fat
17.6 g total carbohydrate
4.9 g sugars
6.6 g dietary fibre
6.7 g protein
83 mg sodium
117 calories
3.6 g total fat
0.6 g saturated fat
0.0 mg cholesterol
2.5 g monounsaturated fat
0.5 g polyunsaturated fat
17.6 g total carbohydrate
4.9 g sugars
6.6 g dietary fibre
6.7 g protein
83 mg sodium
