Healthy Broccoli Soup

Recipes, Weight Loss Help

Healthy home made soups packed with vegetables are one of the best foods to include in your healthy eating plan, especially during the colder months when the need for a warm and filling meal strikes.
When trying to lose pregnancy weight, ensure you’re not adding ingredients like full fat cream, butter or croutons to your home made soups. Instead, focus on soups that are made with ingredients like salt-reduced broths, fresh vegetables, spices, herbs, legumes and beans.
This easy recipe for Healthy Broccoli Soup is a great low calorie soup option to cook for lunch or a light dinner.
Packed with the goodness of broccoli, this soup is high in folate, fibre, vitamin C and vitamin A, and can be frozen and reheated to eat at a later time.
healthy eating

Ingredients: 

  • 1 tablespoon olive oil
  • 1 brown onion, diced
  • 4 cups reduced salt vegetable stock
  • 1 teaspoon fresh, chopped thyme
  • 2 large cloves garlic, minced
  • 2 large heads of broccoli, chopped
  • 2 large potatoes, peeled and chopped
  • Cracked pepper, to taste

Optional Extras:

  • Use chicken stock instead of vegetable stock
  • Add a few handfuls of baby spinach to the soup before serving
  • Replace one head of broccoli with 2 medium-sized zucchinis, chopped
  • Replace the onion with a chopped leek

Method: 

  • Heat olive oil in a large pot, add the onion and garlic and simmer for 2-3 minutes until the onion is translucent and the garlic cooked.
  • Add the vegetable stock and potatoes and bring to a boil.
  • Once at boiling point, reduce heat the heat to a simmer and cook uncovered for 15 minutes, until the potatoes are cooked.
  • Add the broccoli and cook for another 5 minutes, until the broccoli is tender.
  • Once the broccoli is cooked, remove from heat and allow to cool for 5 minutes.
  • While cooling, remove a few florets of broccoli to add to the end (for presentation)
  • Place the mixture into a blender (or use a stick blender) and blend the mixture until it’s pureed and smooth.
  • Return to soup to the pot and reheat over medium heat.
  • Stir through the fresh thyme, a few of the saved broccoli florets and season with cracked pepper before serving.

Serves: 4. Calories per serve: 161
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