Cream of broccoli soup
3
Points®
Total time: 34 min • Prep: 14 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Light evaporated milk is a great way to add creaminess, without the fat and calories of actual cream. Make a double batch of this recipe.
Ingredients
Onion
1 medium, chopped
Garlic
1 clove(s), minced
Broccoli, raw
900 g, tough ends removed, stems and florets chopped
Vegetable stock cube
2 cube(s), dissolved in 600ml water
Light Evaporated Milk
240 ml
Hot Pepper Sauce (Tabasco)
½ teaspoon(s), or to taste
Salt
1 teaspoon(s)
Black pepper
1 teaspoon(s)
Instructions
1
Combine onion and garlic in a large saucepan with 60ml of water. Simmer until onion is soft, about 10 minutes; spoon vegetables into a large pot.
2
Dissolve both stock cubes in 600ml of boiling water. Add broccoli and stock to pot; bring to a boil over high heat. Once soup boils, reduce heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn grey. Remove soup from heat; puree until smooth in batches in a blender (be careful not to splatter hot liquid) or puree in pot using an immersion blender. Add evaporated milk and tabasco pepper sauce to soup; season to taste with salt and pepper.
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