A few years ago, I was chatting with a crazy Kiwi chef I had just met at a party. Somehow, we got talking about my girlfriends (then) passion of hatred for vegetables and that being a vegetarian, her diet consisted pretty much of cheese! My new Kiwi friend was rightfully amazed at this and kept on relaying dishes to me that I should make her in order to get a huge veg fix.
I knew his suggestions would be mockingly laughed at by my girlfriend, but hearing him relaying soup ideas to me was inspiring, except one idea. Broccoli soup made only with broccoli and water. Words cannot describe how disgusting this sounded to me. What, no onion and garlic base? No herbs? Not even a veg stock? Crazy!
That was until late 2014 when I found myself stuck at home, with a huge, life threatening, killer, man cold and nothing but a head of broccoli in the fridge. I remembered back to the Crazy Kiwi chef and thought ‘I might as well, I have nothing to lose’. Well I am so glad I did. Those 2 ingredients, helped along by nothing more than good quality olive oil, salt and pepper and you have one of the nicest soups you can ever make.
Get the water to broccoli ratio right and you will end up with a smooth, velvety soup that is not only immensely healthy, (broccoli is one of the best super foods) but it tastes SO much different to how I know you are thinking it will taste……
Nutritional Information (with 16 broccoli florets):
- Calories = 100
- Protein = 15.8g
- Fat = 0.7g
- Saturated fat = 0g
- Carbohydrate = 1.4g
- Cholesterol = 0g
- One head of broccoli, cut the florets off and reserve the stalk for a stock later on
- salt and pepper
- Bring a pot of water to a rolling boil. Season heavily with salt and add the broccoli florets
- Bring the water back to a rolling boil as quickly as you can and once it does, set a timer for 4 minutes
- The broccoli should now be cooked and tender. A knife should go through a floret easily. Drain the water in a colander and make sure that you reserve as much of the water as possible. So use a jug, bowl, mug, cardboard box, anything to catch it. This will be your ‘stock’ and is an essential part of the soup
- Add the cooked florets to a blender and here is the most important part of the recipe, add a TINY amount of the reserved stock. I am talking ½ cup at the most.
- Blend together and assess the texture of the soup. You will probably find it is not soup like yet, so keep adding tiny amounts and blending until you have the desired consistency. This will be smooth and velvety. The difference here between perfection and a bowl of weak broccoli water is only the tiniest amount of liquid, SO ADD IT IN SMALL QUANTITIES
- When you have the consistency right, season with salt and pepper. Blend it again, taste and readjust if needed….
- Serve with a crusty white roll or if you forgot to buy one, like I did, a big slice of sourdough
- Get it into ya!!