SPICY BROCCOLI SOUP
I love broccoli soup and so many have a lot of cheese. While cheese does make a delicious soup it also adds a lot of calories. This one is pretty bare-bones, in the extra calorie department, unless you add the garnishes at the end. Plus you can give it as much of a kick as you like. I like to use water and bouillon for the broth part.
Provided by Carolyn Haas @Linky1
Categories Vegetable Soup
Number Of Ingredients 7
Steps:
- Separate florets from stems and slice the stems thinly.
- Heat water or broth and add sliced stems and seasoning. Cook for about 2 minutes.
- Add florets and cook until fork tender, about 4 minutes.
- Using an immersion blender, blend the soup until it is nearly smooth, but make sure to leave some chunks of broccoli. Taste and add salt and pepper if necessary.
- To serve, have EVVO, cream, crumbled cheese and sliced onions available to be drizzled over soup. Use none, some or all!
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