This easy and delicious broccoli soup is perfect for a quick, satisfying meal that combines nutritious ingredients with rich flavor. Ideal for a comforting lunch or dinner, it’s a healthy choice that’s both light and filling. The creamy texture of the soup is achieved without using cream, thanks to the addition of yogurt, making it a lighter option. Enjoy this recipe on a chilly day, or whenever you need a wholesome and hearty meal.

Full Recipe:

Ingredients

• 1 onion, chopped
  Adds a savory base to the soup and enhances its flavor.
• 30 grams butter
  Provides a rich, buttery taste to the soup.
• 1 carrot, chopped
  Adds natural sweetness and color to the soup.
• 350 grams potatoes, peeled and chopped
  Contributes to the creamy texture and adds heartiness.
• 2 small or 1 large broccoli, chopped into florets
  The main ingredient, providing essential vitamins and a fresh flavor.
• 1.5 liters water
  Used as the base for the soup broth.
• 1 tablespoon salt
  Enhances the flavors of the soup.
• Nutmeg, to taste
  Adds a warm, subtle spice.
• 150 grams yogurt
  Adds creaminess without using heavy cream.
• 2 garlic cloves, minced
  Provides an aromatic and savory depth.
• Chives, chopped
  Adds a mild onion-like flavor and freshness.
• Dill, chopped
  Offers a herbaceous note that complements the broccoli.
• Salt and black pepper, to taste
  For seasoning and adjusting the flavor to your preference.
• Bread slices
  For making croutons to serve with the soup.
• Garlic powder
  Used to flavor the toasted bread.
• Olive oil
  For brushing the bread before toasting.

Instructions

1. Prepare the Soup Base:

1. Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and carrot, and cook until softened and fragrant, about 5 minutes.
2. Add Potatoes: Stir in the chopped potatoes and cook for another 2-3 minutes.

2. Cook the Broccoli:

1. Add Broccoli: Add the chopped broccoli to the pot. Pour in the water and add 1 tablespoon of salt. Bring the mixture to a boil.
2. Simmer: Reduce the heat and let it simmer for about 15-20 minutes, or until all the vegetables are tender.

3. Blend the Soup:

1. Blend: Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.

4. Season the Soup:

1. Add Yogurt: Stir in the yogurt for a creamy texture.
2. Season: Add minced garlic, nutmeg, salt, and black pepper to taste. Adjust seasoning as needed.

5. Prepare the Garnishes:

1. Toast Bread: Brush bread slices with olive oil and sprinkle with garlic powder. Toast in a toaster or oven until crispy and golden.
2. Garnish: Serve the soup hot, garnished with chopped chives and dill.

Tips

• Blending: If you don’t have an immersion blender, let the soup cool slightly before blending in batches to avoid splattering.
• Texture: For a chunkier texture, blend only half of the soup and leave the rest as is.
• Creaminess: For an extra creamy texture, you can add more yogurt or a splash of milk.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup can be frozen for up to 3 months. Cool completely before transferring to a freezer-safe container. Reheat thoroughly before serving.
• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally. If it’s too thick after freezing, add a little water or broth to reach the desired consistency.

Nutritional Benefits

• Broccoli: Rich in vitamins C and K, fiber, and antioxidants, broccoli supports immune health and digestive function.
• Potatoes: Provide a good source of potassium and carbohydrates for energy.
• Yogurt: Adds protein and probiotics, which are beneficial for digestive health.
• Carrots: High in beta-carotene, which supports eye health.

FAQs

1. Can I use frozen broccoli?
Yes, frozen broccoli works well in this recipe. Just add it directly to the pot and cook as directed.

2. Can I make this soup dairy-free?
Yes, you can substitute the yogurt with a dairy-free alternative such as almond milk or coconut milk for a dairy-free version.

3. What can I use instead of butter?
You can use olive oil or any other vegetable oil if you prefer to avoid butter.

4. How can I make the soup spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to give the soup a bit of heat.