Back in November when I was in London, Jake discovered the recipe for soup made entirely out of broccoli and water. Super simple to make, incredibly filling, Whole30 compliant and well…even vegan! So this morning, as we’re both nursing out hangovers, I decided that was exactly what I wanted to make. Only this time, I felt like adding a few more ingredients.
- 4 small heads of broccoli, stems cut off
- 1 small onion, chopped
- 2 cloves garlic, minced
- 6 cups of water
- Olive oil for cooking
- Salt to taste
In a large saucepan, heat up your olive oil for a minute or two. Add your chopped onion and garlic. Cook for a few minutes until the onions start to get soft and translucent. Then pour in your 6 cups of water, add salt, cover and wait for the water to start boiling.
Once the water is boiling, add your broccoli and again cover. Jake said he used to boil it only for about 4 minutes. I boiled it for 6 minutes. It might not even matter that much depending on how good your blender is.
Now, here is why you should use a regular blender instead of an immersion blender. You’re not going to use all of the water. Just ladle out the pieces of broccoli, onion etc into your blender. Then add only enough water from your saucepan to go about half way up the blender. You can sort of see in the picture that I used about 2-3 cups. The rest you’ll just discard.
Blend until you get a really frothy, light soup. Add more salt as necessary. Also remember that hot liquids in a blender tend to explode. Go slow with a few pulses first. And keep the vent at the top open to let out the steam.
The end result is so good. I really tasted the onions in this version. If you want to go with the original, just leave those out and start from the boiling water part. But I felt like the onions gave it a really warm and toasty feeling. Perfect for the cold weather we’re having…and the cold that I apparently picked up from someone at a New Year’s Party last night….