Forget boring, gray broccolini banished to the corner of your plate. This vibrant green broccoli soup is like a warm hug for your insides, a taste explosion that nourishes your body and delights your soul. It’s not just medicine for your stomach – it’s a multivitamin in a bowl, a champion of metabolism, and a guaranteed pick-me-up for even the dreariest day.
I’ve had this recipe tucked away in my culinary treasure chest for years. It’s become my go-to comfort food, the friend I turn to when the world feels a little too much. Every spoonful is a reminder that healthy can be insanely delicious, that nourishment can be a joyful, flavor-packed adventure.
But don’t let its simplicity fool you. This soup packs a wallop of goodness. Broccoli, the star of the show, is a nutritional powerhouse, brimming with vitamins C and K, fiber, and antioxidants. It’s like a tiny knight in shining florets, ready to defend your body from invaders and keep your metabolism humming.
And broccoli isn’t alone in its quest for wellness. Celery joins the party, lending its subtle crunch and a hefty dose of vitamin A and potassium. Peas, those adorable green pearls, add sweetness and protein, while vegetable broth provides a rich, savory base. Bay leaves, like wise elders, whisper wisdom with their earthy aroma, and a touch of balsamic vinegar dances on the tongue, adding a spark of unexpected delight.
But the real magic happens when creamy soy cream joins the fray. It transforms the soup from a rustic broth to a luxurious velvet, a symphony of textures and flavors that leaves you wanting more. A sprinkle of fresh parsley adds a final flourish, a vibrant green confetti celebrating the goodness within.
So, let’s get to the good stuff! Grab your pot, gather your ingredients, and prepare to be amazed.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 500g broccoli, cut into florets
- 300g celery sticks, sliced
- 200g peas
- 1 liter vegetable broth
- 3 bay leaves
- 1 teaspoon bianco balsamic vinegar
- Salt and black pepper, to taste
- 250ml soy cream
- Fresh parsley, chopped (optional)
- Smoked tofu or crusty bread, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Toss in the broccoli and celery, and cook for another 5 minutes, until the broccoli starts to turn bright green.
- Add the vegetable broth, bay leaves, and peas. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the vegetables are tender.
- Remove the bay leaves. Using an immersion blender or a blender in batches, puree the soup until smooth and creamy.
- Stir in the balsamic vinegar, salt, and pepper to taste. Add the soy cream and heat through.
- Garnish with fresh parsley, if desired. Serve hot with a side of smoked tofu or crusty bread for dipping.
Tips
- Feel free to adjust the vegetables to your liking. Add carrots, potatoes, or even kale for extra nutritional punch.
- Want a thicker soup? Use less broth or simmer for a bit longer.
- No soy cream? No problem! Substitute with cashew cream, coconut milk, or even plain yogurt.
- Make it vegan by using vegetable broth and omitting the smoked tofu.
- Leftovers? This soup reheats beautifully and even freezes well.
This broccoli soup isn’t just a meal; it’s an experience. It’s a promise of feeling good, a vibrant green hug in a bowl. So, next time you’re craving something healthy and delicious, give this recipe a try. You might just find yourself saying, “This soup is like medicine for my soul.”
This recipe was adapted from Healthy Recipes
