Broccoli is one of the healthiest foods on the planet, albeit not the most popular. This crunchy crucifer is snubbed by kids and adults alike, but with its potent anti-inflammatory and anti-cancer benefits, we’d all be healthier with a little broccoli in our lives. It’s also rich in antioxidants, vitamins C and K, and, like all sulfur-rich veggies, great for liver detox.
I typically roast it, which yields a delicious, caramelized flavor, but I’ve been bored with that medium recently. So on a recent cold and rainy day, when I opened the fridge and saw two beautiful broccoli crowns along with some bone broth and a few potato stragglers, a soup lightbulb went off. Soup! I’ll make soup! Soup is easy, and there’s always enough for leftovers. Plus, I get to use my immersion blender, and that’s always a treat. It’s the little things really.
I used Kettle & Fire bone broth for this recipe to give it even more of a nutritional punch, but you can use vegetable broth, mineral broth, or any stock/broth you have on hand. You can even do 1:1 broth to water, but you get the richest flavor with full broth. I like a very thick soup, so add more broth or water for desired consistency.
I browned the broccoli quickly in a skillet to give it a more caramelized flavor, but you could roast it or even skip this step.
This soup would be a great first course for a dinner party or holiday meal. Also makes a perfect side dish or light lunch topped with bacon for some protein. I always add the juice from any raw kraut I have on hand for extra probiotics and flavor. Between that and the bone broth and vegetables, this soup is pretty much a superfood. Enjoy!
NOTE: I don’t measure seasonings (or really anything) when I cook, so quantities are estimates. Feel free to adjust to your liking. Let me know what you added or adjusted to make it better!
- 2 large broccoli crowns, stems removed and cut into florets
- 3 yukon gold potatoes, peeling optional (I leave skins on)
- 1 small yellow onion, diced
- 3 garlic cloves
- 3 cups bone broth, chicken stock, or vegetable broth
- 1-2 tbsp olive oil
- sea salt and pepper to taste, about 1 tsp sea salt and ½ tsp pepper depending on how salty your broth is
- splash tamari (gives it a good richness)
- a few red pepper flakes if you have on hand and want a kick
- In a stock pot or dutch oven, heat olive oil over medium-high heat. Add half the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil.
- Add more olive oil if needed and add onion and garlic. Saute until translucent, about 4-5 minutes. Add potato to pot along with broth, salt, and pepper. Don't add too much salt if your broth is already salted. You can always add more later. Cover and simmer until potato is soft (stab with a fork to tell), about 10 minutes, then add broccoli. Cover and simmer for additional 5-10 minutes or until broccoli is soft but not mushy.
- Add splash tamari and remove from heat. Blend with immersion blender or transfer to your blender in batches and puree until smooth. Taste to correct seasonings. You could also add fresh thyme or rosemary if you have on hand. I haven't tried this with curry powder, which is shocking because I add curry to everything, so that might be good too.
- Serve topped with chopped bacon and/or sour cream if you do dairy. Leave these things out if you're veg or vegan, but you probably know that.
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