creamy broccoli soup without the cream

While at Borders Books I stopped by the magazine section to check out what was new in the food world and I found a magazine called Whole Living. It recommended a detox to "boost" yourself and start the new year off right. Well,I was not about to commit to a detox but the recipes sounded awesome to try. Conveniently, our broccoli plants are growing strong and one of them had a huge head ready to pick. This soup was really easy to make and very tasty. I didn't have pine nuts so I made some croutons (cut bread up, drizzled with extra virgin olive oil, and put it in the oven on low for about 15 mins) and sprinkled them on top instead. Enjoy!

From wholeliving.com


Serves 4.
  • 1 head broccoli (1 pound), cut into florets, stems thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, thinly sliced
  • One 15-ounce can cannellini beans, drained
  • 2 1/2 cups chicken stock
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon pine nuts, toasted
  • 1/2 ounce shaved Parmesan, for serving


  1. Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly. Reserve 1/2 cup florets for garnish.
  2. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes. Add beans and stock and bring mixture to a simmer. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.


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