I know what you’re thinking, soup in the summer? Well, I think soup is good anytime of year, and with all the abundant produce this summer, broccoli included, why not? Broccoli is a hearty growing vegetable and tends to be in most grocery stores and farmer’s markets year round, and with me being such a big fan, I am always trying to make it into a meal.
I grow broccoli in my garden, and as long as I continue to cut it regularly, it won’t die off like other seasonal produce. I love the first site of the florets popping right out of the leaves, it’s a pretty cool thing. However, sometimes I do forget to trim my broccoli quick enough, and small yellow flowers begin to appear – these are edible too, and they’re great tossed into salads.
This recipe for Summer Broccoli Soup can be eaten hot or cold, and I prefer it with a small dollop of Greek yogurt on top, it adds to the already creamy texture. Broccoli Soup makes a nice picnic item as well, just fill up your thermos and off you go. I like to eat my soup at lunchtime because it’s light, and fills you up until dinner.
1 large head of broccoli, organic preferably
1 carrot, peeled
1 quart chicken broth or vegetable broth – low sodium, organic
1 1/2 teaspoons salt
1/2 teaspoon pepper
Greek yogurt, optional
1. Wash and cut broccoli florets and stems into small pieces. Slice scallions and carrot. Heat 1 tablespoon olive oil in a pot over medium heat, and add scallions. Saute for 3 minutes.
2. Add broccoli, carrot and broth to pot, along with salt and pepper, stir. Cover pot with lid slightly ajar, and cook for 20 minutes, until the vegetables are soft.
3. Pour soup into blender and puree until smooth. Add soup back into pot and turn heat to simmer to keep warm, or remove from heat and let cool to room temperature before refrigerating. Ladle soup into bowls and dollop with Greek yogurt, if desired. Enjoy!