Nutritious food will never get complete without vitamins from veggies and broccoli is one of richest and healthiest veggies that supply nutrients for low calories. Before I start with the recipes, let me tell you quick stuff about this superpower veggie. Broccoli is belongs to cruciferous vegetable family where cauliflowers, cabbage, and kale are some of its sisters. It is not only beneficial for those who running their diet program, but it also decrease the risk of obesity, diabetes, heart disease, and cancer.Besides, studies proved that 1 cup of broccoli could contribute to provide 43 milligram of calcium and 81 milligram of vitamin C which very useful to improve the healthiness of our bones and skin. Can you imagine how healthy is that? Well, knowing this I would eat broccoli everyday! The best way to eat broccoli is by eating it raw or blanched. However, for those who don’t like to eat these little mini trees just like that, stewing it to bowl of soup is another choice you could do to get its nutrients.

The secret tip to get the richest taste and nutrients from this soup is by avoiding unnecessary fat such as CREAM and FLOUR. Some of broccoli recipes out there might use cream or flour to get the thick texture of the soup but they only contribute nothing for our health. Now, you might wonder how to make a natural thickness for the soup? The magical ingredient is POTATOES. You might already know about this secret but let me tell you again that potatoes and broccoli are perfect combination. You can also apply this trick for other kind of soup such as carrot, cucumber, or cabbage. Combine your soup with mirepoix (onion, carrot, and celery) and season it with herbs such as thyme or oregano also could give your soup natural fragrant and taste.




Yield: 3 portions

Preparation time: 10 minutes

Cooking time: 30 minutes


1 head broccoli, stems and florets

1 carrot, roughly chopped

1 medium onion, roughly chopped

1 stalk celery, chopped

1 ½ medium potatoes, roughly chopped

4 ½ cups reduced chicken stock

½ cups milk

1 tbsp olive oil

1 tsp dry thyme

Salt and pepper for seasoning


Heat oil in pot/large saucepan over medium heat until the oil moves like water. Add onion and celery, cook until fragrant. Then, stir in carrot and potatoes; cook until a half cooked around 3 – 4 minutes.

After the carrot and potatoes softened, stir in broccoli and let it cook a bit about 1 minute. Add chicken stock, bring it to simmer over low heat, and cook until tender around 10 – 15 minutes.

Carefully transfer it to blender and puree it until finely smooth. Pour it back to pot over low heat and add in milk. Season the soup with salt, pepper, and dry thyme. Let it heat until bubbled and then turn the heat off. Garnish with saute broccoli and drops of milk on top.

Tips and tricks:

  • To create good color for the soup, search for dark green broccoli florets when buying the broccoli, not the yellow one or light green ones
  • You can substitute thyme with parsley, celery with leeks, and chicken stock with vegetable stock
  • When you heated the broccoli soup that have been pureed, watch out because it burns easily
  • Do not use high heat unless you will lose all nutrients of the vegetable
  • Be careful when transferring and pureeing the soup in the blender because it is very hot!

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