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Immune-Boost Broccoli Soup
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| Give your immune system a boost with this creamy broccoli soup. | |
| 1 tbsp (15 mL) | extra-virgin olive oil |
| 1 clove | garlic, coarsely chopped |
| 1/2 small | onion, diced, (about 1/4 cup/65 mL) |
| 1 small | carrot, cut into rounds |
| 1/2 tsp (3 mL) | paprika |
| 1/4 tsp (2 mL) | ground coriander |
| 1 small head | broccoli, trimmed and coarsely chopped (about 5–6 cups/1.25–1.5 L) |
| 4 cups (1 L) | water |
| pinch | salt |
| fresh ground pepper, to taste | |
* Preferably smoked Spanish paprika, but regular will do
In a medium-size pot, heat oil over medium heat. Sauté garlic, onion, carrot, and spices for 3 to 5 minutes, until soft.
Trim and coarsely chop broccoli. Add broccoli and water to pot and simmer, covered, on low for 15 minutes (until broccoli is soft).
Uncover and cool for 5 to 10 minutes. Place broccoli soup in blender and puree until creamy*, or puree in pot using immersion blender.
Season with salt and pepper.
Serves: 4 (includes leftovers)**
*Be cautious when pureeing warm/hot items in blender. Hold top down firmly with hand. Otherwise, top could easily pop off while pureeing, thus creating a mess.
**Store leftover immune-boost broccoli soup in an airtight container in fridge for up to three days, or immediately freeze for up to three months.
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