Pureed Broccoli Soup

This is definitely one of those recipes that qualifies as “looks gross, but tastes great!” I almost didn’t want to try this recipe, but I had quite a bit of extra broccoli in the fridge, and I wanted to do something different with it. So I gave it a try, and it was fantastic! Enjoy!

Pureed Broccoli Soup

From Eating Well, Jan/Feb 2011
Serves 8

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme
8 cups chopped broccoli (stems and florets)
2 cups water
4 cups reduced-sodium vegetable broth
1/2 teaspoon salt
1/4 tsp freshly ground pepper

1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.

2. Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.

3. Puree the soup using an immersion blender. Add salt and pepper.

Nutritional info:
Calories: 67.7
Total Fat: 3.5 g
Saturated Fat: 1.2 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 1.6 g
Cholesterol: 3.9 mg
Sodium: 258.1 mg
Potassium: 335.4 mg
Total Carbohydrate: 7.9 g
Dietary Fiber: 3.6 g
Sugars: 1.0 g
Protein: 2.9 g


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