Cream of Broccoli Soup Recipes

Cream of Broccoli Soup Recipes for Soups, Stews, and Chilis - How Foods Fight Cancer

MAKES ABOUT 6 CUPS (6 SERVINGS)

Broccoli contains sulforaphane, a powerful antioxidant that has been shown to be particularly
beneficial against breast and prostate cancer. New research suggests that the cancer-protective
effects of sulforaphane may last for days. This creamy soup is a delicious way to serve broccoli, a
nutritional powerhouse, to children, and the addition of chickpeas makes it a one-dish meal.

4 cups water or vegetable broth
1 large potato (preferably russet), unpeeled, scrubbed, and cut into chunks
1 onion, diced
3 whole garlic cloves,peeled
1 teaspoon whole celery seeds
1 teaspoon dried thyme
1⁄2 teaspoon dried marjoram
1⁄4 teaspoon ground turmeric
1⁄4 teaspoon ground black pepper
11⁄2 cups cooked or canned chickpeas, rinsed and drained
1⁄4 cup bean cooking liquid, vegetable broth, or water
4 cups broccoli florets
11⁄2 teaspoons salt, as needed


1. Combine the water, potato, onion, garlic, celery seeds, thyme, marjoram,
turmeric, and pepper in a large soup pot. Place over medium
heat, cover, and simmer for about 20 minutes, or until the vegetables
are tender.

2. Stir in the chickpeas and the bean cooking liquid. Remove from
the heat and let cool slightly. Transfer to a blender and process in
several batches, filling the blender container no more than half full
for each batch. Hold the lid on tightly and start the blender on the
lowest speed. Process for 1 to 2 minutes, or until the mixture is
completely smooth.

3. Return the blended soup to the pot and stir in the broccoli and 1
teaspoon of the salt. Cover and simmer for 5 to 10 minutes, or until
the broccoli is fork-tender. Taste and add the remaining 1⁄2 teaspoon
of salt if desired.

4. Stored in a covered container in the refrigerator, leftover Cream of
Broccoli Soup will keep for up to 3 days.


PER SERVING: 151 calories; 1.5 g fat; 0.2 g saturated fat; 9.1% calories from fat; 0 mg cholesterol;
7.4 g protein; 29.1 g carbohydrate; 2.4 g sugar; 6.5 g fiber; 475 mg sodium; 75 mg calcium; 3.2
mg iron; 32 mg vitamin C; 396 mcg beta-carotene; 1 mg vitamin E