Broccoli soup with rosemary

Deeply nutritious and simple to make is Creamy Broccoli Soup with Rosemary.

If you like, you may swap out the broccoli in this soup with carrots, winter squash, sweet corn, or zucchini, depending on the veggies you have on hand.

For a thicker soup, feel free to use homemade chicken stock or a light vegetable stock for the water.

Broccoli soup with rosemary

If you don't have broccoli, try substituting carrots, winter squash, sweet corn, or zucchini. This soup is flexible and adaptable. As an alternative to using water in the soup, you can use a light vegetable stock or homemade chicken stock.

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Macrobiotic, Main Dish

Cuisine European, Mediteranean

Servings 4 servings

Calories 164 kcal

Ingredients

  

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• 1 piece onion diced
• 1 tablespoon olive oil
• 1/4 tbsp sea salt
• 4 cups broccoli chopped
• 1 tablespoon rosemary minced
• 1 cup pumpkin seeds toasted

Instructions

 

• Using olive oil and a pinch of sea salt, soften the onion in a large pot. A few minutes of hardening are all that's required after adding the broccoli and rosemary.
• Boil the broccoli in a small amount of water until it's tender. Simmer the broccoli for about 8 minutes on low heat.
• Using a food mill, blender, or immersion blender, make a smooth puree. Salt to your liking with a pinch of sea salt. Salt should be incorporated into the dish by simmering for another 5 minutes.
• Toasted pumpkin seeds can be sprinkled on top before serving.

Nutrition

Calories: 164kcalCarbohydrates: 11gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 469mgPotassium: 462mgFiber: 4gSugar: 3gVitamin A: 586IUVitamin C: 84mgCalcium: 63mgIron: 2mg

Keyword broccoli, rosemary

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