Broccoli soup with olive oil and black pepper
Enjoy a creamy and flavorful Broccoli Soup made with fresh broccoli, a dash of salt and black pepper, a drizzle of olive oil, and a dollop of tangy sour cream. This easy-to-make, wholesome recipe is perfect for a quick, nutritious meal.
- 13 Mar 2024
- Cook time 10 min
- Prep time 12 min
- 4 Servings
- 5 Ingredients
Broccoli soup with olive oil and black pepper is a hearty, nutritious dish that makes for a perfect appetizer or light meal. The combination of fresh broccoli, rich olive oil, and zesty black pepper creates a balanced flavor profile that is both comforting and delicious. This recipe is easy to prepare and can be made in just under 30 minutes, making it a great option for busy weeknights or last-minute guests.
Ingredients:
Instructions:
- Rinse the broccoli stalk thoroughly under cold running water.
- Trim the tough end of the stalk and separate the florets from the stem. Cut the florets into smaller, bite-sized pieces.
- Peel the outer layer of the stalk and chop the tender inner part into small chunks.
- In a medium pot, bring about 4 cups of water to a boil.
- Add a pinch of salt to the boiling water.
- Add the broccoli florets and chunks into the pot and cook until tender, about 8-10 minutes. Avoid overcooking to preserve the bright green color and nutrients.
- Once the broccoli is tender, remove the pot from the heat.
- Carefully transfer the cooked broccoli and a portion of the cooking water (about 1 cup) into a blender. Reserve the remaining cooking water in the pot.
- Blend until smooth. If the soup is too thick, gradually add more of the reserved cooking water until you reach your desired consistency.
- Add the salt and black pepper to the blender and blend briefly to incorporate.
- Taste and adjust the seasoning if necessary.
- Pour the blended soup back into the pot if it was removed.
- Stir in the olive oil until fully integrated.
- Ladle the soup into bowls.
- Top each serving with 1 tablespoon of sour cream to add a creamy texture and tangy flavor.
- For an extra touch, you can drizzle a bit more olive oil on top and sprinkle some freshly ground black pepper.
- Serve the broccoli soup hot, accompanied by a slice of crusty bread or a fresh salad.
Tips:
- Use fresh broccoli for the best flavor and nutrient content. Frozen broccoli can be used in a pinch, but fresh is always preferred.
- When blending the soup, do it in batches to avoid overfilling the blender, which can lead to spills and burns.
- If you prefer a chunkier soup, reserve a portion of the cooked broccoli before blending and stir it back in at the end.
- To add an extra layer of flavor, sauté some garlic and onions in the olive oil before adding the broccoli and water.
- For a vegan version, replace sour cream with a plant-based alternative such as cashew cream or coconut milk.
Broccoli soup with olive oil and black pepper is not only easy to make but also packed with nutrients and flavor. The creamy texture from sour cream, combined with the richness of olive oil and the subtle heat from black pepper, makes it an irresistible dish. Garnish with a dollop of sour cream and a sprig of fresh herbs for a touch of elegance. Enjoy this soup with a slice of crusty bread for a fulfilling meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 88 grams |
| Energy | |
| Calories 50kcal | 2% |
| Protein | |
| Protein 2.10g | 1% |
| Carbohydrates | |
| Carbohydrates 4.99g | 1% |
| Fiber 1.70g | 4% |
| Sugar 1.39g | 1% |
| Fat | |
| Fat 4.81g | 6% |
| Saturated 1.56g | 5% |
| Cholesterol 7mg | - |
| Vitamins | |
| Vitamin A 20ug | 2% |
| Choline 16mg | 3% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 0.46mg | 3% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 0.03ug | 1% |
| Vitamin C 66mg | 71% |
| Vitamin E 0.15mg | 1% |
| Vitamin K 70ug | 60% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 0.50mg | 5% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 54mg | 4% |
| Potassium, K 230mg | 7% |
| Selenium, Se 1.57ug | 3% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 0.33mg | 3% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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