Garlic Italian Broccoli Soup
A warm and comforting broccoli soup packed with garlic flavor and nutrients, easy to customize for dietary needs.
Ingredients
Soup Base
- 4 cups fresh broccoli florets and stems
- 4 cups chicken stock Substitute with vegetable stock for vegetarian version.
- 2 cups water
- 3-4 cloves garlic (smashed)
- 1 teaspoon kosher salt Adjust according to taste.
- 1/2 teaspoon black pepper (freshly ground)
- 1 cup orzo or ditalini pasta (precooked) Precook to prevent mushiness.
- 1/2 cup parmesan cheese For garnishing.
- 1 pinch nutmeg Optional.
- 2 tablespoons extra virgin olive oil For drizzling.
Instructions
Preparation
- Start by washing the broccoli florets and stems. Chop them into small pieces for quicker cooking.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the smashed garlic and sauté for 1-2 minutes until fragrant.
- Pour in the chicken stock and water, then add the chopped broccoli. Bring the mixture to a boil.
- Stir in the kosher salt, black pepper, and optional nutmeg. Reduce the heat to a simmer and cook for about 10-12 minutes until the broccoli is tender.
- Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender if you don’t have one.
- If you haven't done so yet, cook the orzo or ditalini pasta according to package instructions. Drain and set aside.
- Stir the cooked pasta into the soup. Let it simmer for an additional 2-3 minutes to warm everything through.
- Ladle the soup into bowls and top with grated parmesan cheese. Drizzle a little olive oil on top for added flavor.
Notes
Serve hot with crusty bread or a fresh salad. Can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stove or in the microwave until hot.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 7gFat: 8gSaturated Fat: 2gSodium: 600mgFiber: 5gSugar: 3g
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