Cream of Broccoli Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1 small onion chopped
- 3 cups chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground white pepper
- 1 tbsp extra-virgin olive oil
- 1 celery rib chopped
- 1 tsp salt (i use himalayan salt)
- 1 cup milk of choice
- 1/8 tsp celery seeds
- 8 cups (700g | 24.7oz) broccoli florets divided
- 4 cups (425g | 15oz) cauliflower florets
- Carbohydrate 3.25252515625 g
- Cholesterol 690 mg
- Fat 141.993182975597 g
- Fiber 0.709092202916741 g
- Protein 171.577668125 g
- Saturated Fat 40.1365588290705 g
- Serving Size 1 1 Serving (961g)
- Sodium 653.368531250137 mg
- Sugar 2.54343295333326 g
- Trans Fat 11.8798899064355 g
- Calories 2022 calories
Heat the olive oil (or other cooking fat of your choice) in a large stock pot set over medium heat. Add the onion, celery, salt and pepper and cook until slightly softened and fragrant, about 3 minutes.Add the garlic powder, onion powder, celery seeds, about 7 cups of the broccoli florets, all of the cauliflower florets and chicken broth; cover loosely and cook until the cauliflower and broccoli florets are fork tender, about 8 to 10 minutes.Carefully ladle about half the soup into a High-Speed Blender; process until smooth and creamy and transfer to a clean container. Repeat as many times as necessary with the rest of the soup.Once all the soup has been processed, return it to the stock pot; Chop the remaining cup of broccoli florets really finely and add that to the soup, along with the cup of milk. Stir, bring back to a simmer over medium heat then kill the heat and serve promptly.
