Soup Recipes » Broccoli Soup » Creamy Broccoli Soup

Broccoli Soup with Potatoes, Onion and Garlic

Ingredients -

1 tablespoon Olive Oil
1 large Onion, chopped
3 Garlic Cloves, peeled and chopped
2 (10 ounce) packages Chopped Frozen Broccoli, thawed
1 Potato, peeled and chopped
4 cups Chicken Broth
1/4 teaspoon Ground Nutmeg
Salt and Pepper to taste

Preparation:

1. In a large saucepan, heat the olive oil over medium high heat.

2. Add the garlic and onion and sauté until tender.

3. Add the chicken broth, potato and broccoli and bring the mixture to a boil.

4. Reduce the heat and simmer until the vegetables are tender, which takes about 15 minutes.

5. Puree the mixture in a blender until smooth.

6. Return the puree to the saucepan and heat through.

7. Season, to taste, with nutmeg, salt and pepper.

8. Serve.

Soup Making Tips -
Storing Potatoes

	Potatoes will last for several weeks if stored in a dark, cool place at a temperature of 45-50 degrees. Potatoes kept at room temperature should be used in about a week. Potatoes should not be refrigerated as it will cause the starch in the potatoes to convert to sugar, change the texture, and produce a sweet taste. Refrigerated potatoes will also turn a dark color when cooked.

Soup Making Tips -
Broccoli Nutrition

	Broccoli is an excellent source of vitamin C. Vitamin C is effective in the treatment and prevention of cancer, cardiovascular disease and stroke. It also promotes eye health and a healthy immune system. While there is more vitamin C in raw broccoli than cooked, there is still 15% more vitamin C in cooked broccoli than the amount found in an orange.

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