Reviews

• This is a great soup! I skipped the nutmeg and added fresh thyme instead. I also used 2 potatoes.
  Was great with a small amount of freshly shaven parmesan cheese as well.
• This recipe rocks, especially if you’re obsessed with soup like I am! It’s totally easy and totally tweakable. I used fresh broccoli, two small red potatoes with the skins on, and omitted the nutmeg (had none in the house). I also threw some reduced-fat white cheddar cheese in the bowl and it got all melty and delicious and tasted as good as the Panera broccoli cheddar I love but can no longer eat because it’s awful for you. But even with the cheese this recipe is low-cal. Fabulous!
• Great recipe! But boy, did I mess it up – I had very bad jetlag and decided to make this at 2a.m. since I could not sleep – I must have been really zoning as I did NOT sautee the onions and garlic – I just threw everything in a pot and started cooking 🙂 It turned out great!! As far as I am concerned if you can mess up the recipe and it still turns out well, it’s a keeper 🙂 Used veggie broth instead of chicken and fresh broccoli. Loved it!

My friend’s wife introduced me to this recipe. I HATE broccoli, but loved this soup. I ate every drop. It’s simple and good

Ingredients

8 servings

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, peeled and chopped
• 2 (10 ounce) packages chopped frozen broccoli, thawed
• 1 potato, peeled and chopped
• 4 cups chicken broth
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste

Directions

                     Prep 15 m   –   Cook    25 m   –   Ready In   40 m
Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.