This has to be one of the simplest soup recipes ever. All it takes is 5 ingredients and 30 minutes of your time, and you’ve got a simple, nourishing, and delicious soup. I’m also posting this recipe now because it’s the perfect green soup for any St. Patrick’s day celebrations.
This recipe was inspired by my nonna. She had packed me some of this soup before I went back up to school after winter break while I was at MSU. I remember it was FREEZING that week and one night, after a long, cold day of going to classes, I came home, warmed up some of this soup, paired it with a slice of warm toasty bread, and my whole body felt like it was sent straight to the heavens. Okay, okay…maybe that is a bit of a stretch— this soup is good, but maybe not that life-changing. Nonetheless, I can still remember eating this soup for the first time and I am still loving it five years later.
Soup season is quickly escaping us, so you might want to try this one soon!! I promise you won’t be disappointed.
Broccoli Soup
Ingredients
- 2 medium fresh broccoli clusters
- 4 oz goat cheese
- 2 1/2 cups water
- 3 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoons garlic powder
Directions
- Bring water to a boil in a large soup pot. Add broccoli florets and boil them until tender (about 10-15 minutes).
- Use a slotted spoon to transfer the broccoli to an immersion blender. Add salt, pepper, garlic powder, goat cheese, and water. Pulse it until a puree is formed. There should be no chunks.
Transfer the soup into a bowl. Drizzle with olive oil and top with almonds, breadcrumbs, or pecans and more goat cheese.