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. (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).
Season with salt and pepper.
Tip: 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.
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