I have a slammin' zucchini soup recipe (yes, this IS about broccoli just wait and see)...
One day while making soup I realized that I was short on zucchini but had a perfectly available head of broccoli in my fridge. So, I used it and to my surprise it was better than my old zucchini soup recipe.
I've enjoyed some pretty tasty broccoli soup in my day but I must admit that my recipe is the best I've had (not to bragg).
It's creamy (with no cream or dairy), rich and savory. My husband and toddler can't get enough. As you will see I use LOTS of garlic. Don't be affraid, the broccoli can take it but feel free to reduce or increase the garlic amount if desired.
1 1/2 heads of broccoli
1 bulb of garlic or 14-16 cloves (I warned you)
2 tbs olive oil
32-64 ounces vegetable stock
1 tbs dried thyme
1 tbs dried dill
Salt and pepper to taste
A squeeze or about 1-2 tsp of lemon fresh juice
1. Chop off the tough part of the stem of the broccoli head. Make sure to leave as much broccoli as you can and just remove the thickest part. Continue to rough chop the rest of the broccoli for the soup.
2. Peel 14-16 garlic cloves (feel free to reduce if desired). No need to dice them but cutting or smashing them will releaes more flavor.
3. Coat the bottom of a soup pot with olive oil.
4. Turn burner to medium heat to warm oil and add in broccoli and garlic to coat with oil.
5. Add in vegetable stock. You can use 32 ounces of stock and 32 ounces of water, all stock or all water. Stock will round out the flavors. Make sure broccoli is covered with liquid in the pot.
6. Bring contents to a boil by turning up heat to medium-high.
7. Once at a boil, reduce heat to medium and simmer for about an hour or until broccoli is tender.
8. Let soup cool and then blend with an immersion/hand blender. You may also cool soup to room temperature and add in batches to a blender to arrive at a smooth consistency.
9. Enjoy with a garnish of cilantro.
Hope you LOVE it!