| Prep: 15 mins | Cook: 35 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 256 | 18g | 9g | 16g |
| sugars | fibre | protein | salt |
| 3g | 3g | 7g | 1.1g |
When I first came across the idea of making Broccoli Leaves Soup, I was immediately intrigued. Growing up in Seattle, I’ve always had a deep appreciation for fresh, locally sourced greens, and broccoli leaves are certainly no exception. They are often overlooked in favor of their florets but trust me, the leaves pack a nutritional punch and offer a unique, vibrant flavor that makes this soup truly special.
Versatility in a Bowl
One of the things I love most about this recipe is its versatility. The rich, creamy texture is similar to that of a classic potato soup or even a hearty clam chowder, but with a healthier twist. The nutmeg adds a hint of warmth, while the thyme offers an earthy undertone that complements the slight bitterness of the broccoli leaves. Adding potatoes helps to thicken the soup naturally, creating a velvety consistency that feels indulgent without being overly heavy.
Health Benefits
Broccoli leaves are a superfood in their own right. They are rich in vitamins A and C, calcium, and fiber, making this Broccoli Leaves Soup not just a comforting dish but also a highly nutritious one. Eating leafy greens like broccoli leaves is linked to better bone health, improved digestion, and even a reduced risk of chronic diseases. Plus, the garlic included in the recipe is known for its immune-boosting properties, making this soup a great choice for cold or flu season.
Olive oil, another key ingredient, provides heart-healthy monounsaturated fats, while the heavy cream and Parmesan cheese give a nice dose of protein and calcium. The combination of these ingredients makes for a balanced meal that is both satisfying and good for you.
Pairing and Serving Ideas
This Broccoli Leaves Soup pairs wonderfully with a freshly baked loaf of crusty bread or no-knead Dutch oven bread. If you’re looking to make it a more substantial meal, consider serving it alongside a simple grilled chicken breast or grilled vegetable platter. The soup’s smooth, creamy consistency also means it works well as a starter for a multi-course meal, setting the stage for dishes with contrasting textures and flavors.
Whether you are seeking a nutritious dish to boost your health or a delicious comfort food to enjoy on a chilly evening, this Broccoli Leaves Soup will surely become a favorite in your recipe collection. Give it a try and savor the beautiful blend of flavors and textures that make this soup so special.
What You’ll Need
- 1 lb broccoli leaves, chopped
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 medium potatoes, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/4 teaspoon nutmeg
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
Method
Step One
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step Two
Add the chopped broccoli leaves to the pot and sauté for about 5 minutes until they begin to wilt.
Step Three
Pour in the vegetable broth and add the diced potatoes, salt, black pepper, thyme, and nutmeg. Bring to a boil, then reduce heat and let it simmer for 20 minutes, or until the potatoes are tender.
Step Four
Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return to the pot.
Step Five
Stir in the heavy cream and let the soup heat through but do not bring to a boil. Adjust the seasoning to taste.
Step Six
Serve hot, garnished with grated Parmesan cheese. Enjoy your Broccoli Leaves Soup!
