Broccoli Leaf Soup: Creamy, Nutritious, and Easy to Make

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When I first tried making Broccoli Leaves Soup, I was immediately captivated. Growing up in the blue mountains Australia, my love for fresh, locally sourced greens runs deep, and broccoli leaves are no exception. While the florets often steal the spotlight, the leaves are packed with nutrition and offer a unique flavor that transforms this soup into something truly special.

A Creamy and Adaptable Treat

One of the best things about this recipe is its versatility. The creamy texture of the soup is reminiscent of classic potato or clam chowder but with a healthier twist. A touch of nutmeg adds warmth, while thyme brings an earthy note that balances the slight bitterness of the broccoli leaves. Potatoes naturally thicken the soup, giving it a velvety consistency that’s indulgent yet light.

Packed with Nutrients

Broccoli leaves are a nutritional powerhouse. They’re rich in vitamins A and C, calcium, and fiber, making this soup both comforting and nourishing. Leafy greens like broccoli leaves support better bone health, improved digestion, and a lower risk of chronic diseases. Plus, the garlic in the recipe boosts your immune system, making this soup perfect for cold or flu season.

Olive oil adds heart-healthy fats, while the heavy cream and Parmesan cheese contribute protein and calcium. This combination makes for a balanced meal that’s as satisfying as it is beneficial.

Perfect Pairings

This Broccoli Leaves Soup pairs beautifully with a crusty loaf of bread or no-knead Dutch oven bread. For a more substantial meal, serve it with a grilled chicken breast or a platter of grilled vegetables. Its creamy texture also makes it an excellent starter for a multi-course meal, setting the stage for dishes with contrasting flavors and textures.

Whether you’re looking for a nutritious boost or a comforting dish for a chilly evening, this Broccoli Leaves Soup is sure to become a favorite. Give it a try and enjoy the blend of flavors and textures that make this soup so special.

What You’ll Need:

• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 500 grams broccoli leaves, chopped
• 3 medium potatoes, peeled and diced
• 4 cups vegetable stock
• 1 cup thickened cream
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Celtic sea salt
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon thyme

Method:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
2. Cook the Broccoli Leaves: Add the chopped broccoli leaves to the pot and sauté for about 5 minutes until they begin to wilt.
3. Simmer the Soup: Pour in the vegetable broth and add the diced potatoes, salt, black pepper, thyme, and nutmeg. Bring to a boil, then reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.
4. Blend Until Smooth: Use an immersion blender to carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return to the pot.
5. Finish with Cream: Stir in the heavy cream and heat the soup through, but don’t bring it to a boil. Adjust seasoning as needed.
6. Serve and Enjoy: Serve hot, garnished with grated Parmesan cheese. Enjoy your Broccoli Leaves Soup!

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This version emphasizes the health benefits and versatile nature of the soup while making the recipe and its process easy to follow.

4o minutes