VERY GREEN BROCCOLI SOUP
This creamy, delicate mixture of Progresso® chicken broth and broccoli will add rich layers of flavor and make you a hero among guests!
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
- In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.
- Meanwhile, in small bowl, stir together gremolata ingredients; set aside.
- Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt).
- In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper.
- Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.
Nutrition Facts : Calories 243 calories, Carbohydrate 15 g, Cholesterol 44.6 mg, Fat 18.5 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 8.5 g, Sodium 704.4 mg, Sugar 2.6 g
VERY GREEN BROCCOLI SOUP
Progresso® chicken broth and crispy panko bread crumbs. Broccoli, spinach, garlic and more create a sensational soup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
- In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.
- Meanwhile, in small bowl, stir together gremolata ingredients; set aside.
- Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt).
- In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper.
- Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.
Nutrition Facts : Calories 210, Carbohydrate 11 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 4 g, TransFat 0 g
GREEN CAULDRON BROCCOLI SOUP
Steps:
- Drizzle some olive oil into a heavy-bottomed pot set over medium heat. Add the onion, garlic and some salt and pepper and cook until tender, 3 to 4 minutes. Pour in the chicken stock and half-and-half and bring to a simmer. Add the broccoli and cook until tender. Using an immersion blender, puree the soup until smooth. Stir in the herbed cheese and the Monterey Jack and let melt. Serve warm.
VERY GREEN BROCCOLI SOUP
Yield Servings: 8
Number Of Ingredients 22
Steps:
- 1. Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces. 2. In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender. 3. Meanwhile, in small bowl, stir together gremolata ingredients; set aside. 4. Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt). 5. In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper. 6. Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.
BROCCOLI AND KALE GREEN SOUP
This super healthy soup combines broccoli and kale with ginger, coriander and turmeric for a nutrient dense and low-fat lunch
Provided by Natasha Corrett
Categories Lunch, Soup
Time 35m
Number Of Ingredients 12
Steps:
- Put the oil in a deep pan, add the garlic, ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add 3 tbsp water to give a bit more moisture to the spices.
- Add the courgettes, making sure you mix well to coat the slices in all the spices, and continue cooking for 3 mins. Add 400ml stock and leave to simmer for 3 mins.
- Add the broccoli, kale and lime juice with the rest of the stock. Leave to cook again for another 3-4 mins until all the vegetables are soft.
- Take off the heat and add the chopped parsley. Pour everything into a blender and blend on high speed until smooth. It will be a beautiful green with bits of dark speckled through (which is the kale). Garnish with lime zest and parsley.
Nutrition Facts : Calories 182 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
BEST BROCCOLI SOUP
Here's a creamy, comforting broccoli soup. It's a delicious way to eat your vegetables. -Carolyn Weinberg, Custer, Montana
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside. , In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 164 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 868mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
VERY GREEN BROCCOLI SOUP
Make and share this Very Green Broccoli Soup recipe from Food.com.
Provided by Nana Lee
Categories Spinach
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cut the broccoli florets from the stems.
- Peel the tough outer skin from the stems and trim off the fibrous ends.
- Cut the stems lengthwise into slices about 1/2 inch thick and then crosswise into 1/2-inch pieces.
- Heat the olive oil and butter in a soup pot over medium-high heat until hot.
- Add the garlic and cook until light brown.
- Add the onion and celery, lower the heat to medium, and season with salt.
- Cook the vegetables slowly until tender, about 10 minutes.
- Regulate the heat so the vegetables cook without taking on color.
- Add the thyme and stir.
- Add the broccoli stems, stock, and salt and pepper to taste and bring to a boil.
- Cook, uncovered, for about 3 minutes.
- Add the florets and continue to cook until very tender, about 7 minutes more.
- Stir in the spinach and lemon zest.
- The spinach will wilt into the soup.
- Puree the soup in a blender in small batches.
- (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.) Return the soup to the pan and reheat over gentle heat.
- Stir in the cream.
- Taste and adjust the seasoning with salt and pepper.
- Ladle into warm bowls and sprinkle a teaspoonful of Gremolata on top of each bowl.
- Pass the remaining Gremolata at the table.
- Variation with Gorgonzola Crostini: Another delicious garnish would be Gorgonzola crostini.
- If you make large ones, soup becomes dinner.
- Cut thin slices from good, crusty bread.
- Butter the slices on both sides and toast in a 375°F oven until brown and crisp on the outside but still soft within, about 12 minutes.
- Mash together equal amounts of Gorgonzola and unsalted butter (or to taste) and spread on the toasts.
- Return to a warm oven just before serving to allow the cheese to soften and warm, but not run.
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SUPER GREEN DETOXIFYING BROCCOLI SOUP - ABRA'S KITCHEN
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- In a large stockpot over medium heat saute onion, celery, and broccoli stems for 5 minutes in olive oil. Add turmeric, salt, and pepper. Saute additional 1 minute.
- Add stock and broccoli florets, bring to a simmer and cook for 15 minutes or until broccoli is tender.
- Add leafy greens and allow to wilt (about 1 minute). (optional: reserve a bit of the wilted greens and broccoli florets for garnish)
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