Cream of Broccoli Soup

It’s that time of year when all you want is a warm piece of bread and a bowl of soup.  For you soup lovers, Cream of Broccoli soup is a low calorie option and really so easy to do.

(feeds 4-6 servings)

1 Broccoli bunch (chop stalks off, trim florets)
6-8 cups beef broth (you can swap out with veggie or chicken if you like)
1 clove of garlic (smashed and diced)
1 celery stalk (chopped)
1/2 onion (chopped)
1/4 cup whole wheat flour
1 cup cream
salt & pepper
olive oil

Boil broth, toss in the florets and the broccoli stalks; cook for 20 minutes.  If you have one, use the immersion blender, or pour into your mixer and purée.

In a saucepan, sauté the onion/celery/garlic in olive oil; add the flour, 2 cups water and whisk together.  Pour in the purée mix, add cream, and sprinkle in some salt & pepper and DONE.

Pour a helping into a bowl and garnish; I had some pumpkin seeds handy so I tossed a few in and sprinkled in some Parmesan cheese.  You could add a few croutons if you have some, or just toast up some pumpernickel bread and serve on the side.



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