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Pureed Broccoli Soup

Featured in the Honolulu Star-Advertiser on February 17, 2016.

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Ingredients:

Pureed Broccoli Soup

  • 2 tablespoon extra-virgin olive oil
  • 1 medium Ewa sweet onion, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme
  • 8 cups chopped broccoli (stems and florets)
  • 2 cups water
  • 4 cups reduced-sodium chicken broth
  • 1 teaspoon chopped fresh mint
  • 1/2 cup half-and-half
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste

Directions:

  1. Heat oil in a Dutch oven over medium heat.
  2. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes.
  3. Add garlic and thyme; cook, stirring, until fragrant, about 10 seconds.
  4. Stir in broccoli.
  5. Add water and broth; bring to a simmer.
  6. Reduce heat and simmer until vegetables are tender, about 8-10 minutes.
  7. Remove from heat and cool slightly.
  8. Add mint and Puree soup in a blender in small batches until smooth.
  9. Stir in half-and-half, salt and pepper.

Makes 8 servings.

*You can add spinach, cauliflower, or Kale and/or your favorite cheese.

Approximate Nutrient Analysis per cup serving (not including cheese):
100 calories, 6 g fat, 1.5 g saturated fat, 10 mg cholesterol, 700 mg sodium, 9 g carbohydrate, 3 g fiber, 3 g sugar, 4 g protein

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