Creamy Broccoli Soup Makeover
Recipe type: Soup
Serves: 6
Soup in summer is AOK as far as I'm concerned, especially when it's made with vibrant green veggies and lots of fresh herbs. This recipe is pretty flexible, so if you want to add 4 tablespoons of mint only or just the tarragon (or double the herbs), you certainly can. And you can certainly use fresh broccoli and peas too.
  • 1 tablespoon extra virgin olive oil
  • 3 green onions, trim 1 inch off ends and then cut into thin rounds (about ¾ cup)
  • 1 clove garlic, minced
  • One 16-ounce bag frozen broccoli florets
  • One 15-ounce can cannellini beans, drained and rinsed
  • One 32-ounce carton all-natural vegetable broth
  • 1 cup frozen petite peas, thawed
  • 2 tablespoons fresh mint
  • 2 tablespoons fresh tarragon
  • Optional Toppers: Croutons, shredded cheese, plain Greek yogurt, additional chopped herbs and green onion
  1. Heat the oil in a saucepan over medium-low heat. Add the onion and cook, stirring frequently until golden, 4 to 5 minutes. Add the garlic and cook, stirring constantly, until golden and fragrant, 30 to 60 seconds.
  2. Add the broccoli, beans, and broth; cover, and bring to a boil. Reduce the heat and simmer, covered, 10 minutes.
  3. Add the peas and herbs, and use an immersion blender to puree the soup. If you don't have an immersion blender, let cool slightly, transfer to a blender, and puree in batches until very smooth. Re-heat the soup until warmed through.
  4. Season with salt and pepper to taste, and serve in individual bowls with optional toppers.
You'll get 50% of your daily requirement for vitamin C in every serving!
Nutrition Information
Serving size: 1 generous cup Calories: 150 Fat: 2.5g Saturated fat: 0g Carbohydrates: 22g Sodium: 470mg Fiber: 9g Protein: 7g
Recipe by Lizs Healthy Table at