gluten free / Savory / Vegetable

Broccoli Soup for the Soul


At the start of this week, I came down with a sudden and severe throat infection. In fact, even as I type, I am battling a very very sore throat – the kind that even swallowing your own saliva brings about sharp pain. So obviously, I haven’t had much appetite for anything and have been restricted to a liquid diet. Thank God for fish broth and soy milk but I’m starting to get bored. Since I had two heads of broccoli in my chiller, I decided to make a broccoli soup that would glide down my achy throat. However, my taste buds were a lil outta whack so I had to call in my husband when it was time to season it with salt and pepper. We both had it for dinner and he said it was good, so you’ve gotta take his word for it! And you don’t have to wait till you’re as sick as I am to enjoy it. If you want to turn it from comfort food to gourmet soup, you could add goat cheese and toasted walnuts before serving to give it that extra somethin’!

Broccoli Soup
Yields: 4 bowls

1 medium onion, diced
2 heads broccoli
2 tbsp olive oil
Salt and pepper to taste
Cream (optional)

1. Remove broccoli florets from the head. Cut away the thick layer of skin on the stem and then cut into small cubes.


Don’t waste the stems, they can be cooked and pureed in this recipe too

2. In a medium pot, heat up olive oil and sauté diced onions until they are soft and translucent.


If you are really opposed to onions, you could leave them out of this recipe and it’ll still work

3. Add in broccoli and stir fry for a while. Then add enough water to barely cover all the broccoli.


The water will absorb the broccoli flavours and become like a stock for your soup

4. Put the lid on and let it simmer until the broccoli is cooked (~ 10 minutes).


Broccoli is cooked when a knife can go through it easily

5. Put all the broccoli and onions into a blender and add in half the water. Puree and add more water until the desired consistency. Throw away excess water or add more to achieve the thickness you like.


If your blender jar cannot take hot liquids, then you have to cool down the mixture before pureeing it. Then transfer it back to the pot to heat it up before serving.

6. Season with salt and pepper to taste, drizzle some cream into soup and serve hot with a slice of bread.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s