There are Winter days when the snow looks best when you look at it through the window on the sofa, under the blanket, with a mug of hot soup. This Saturday is one of these days, even though it’s quite sunny, when you hear the wind blowing outside the only thing you want is to grab yourself a blanket, fluffy pillow and wait until Spring comes. In combination with Saturday slack, only lazy broccoli cream can come out of it. You simply put everything in a pot, cook for a while it and blend. And suddenly after a portion of hot broccoli cream you seem to feel more vigorous, maybe enough to have a walk?

Use whole broccoli to make this soup. Stem are also edible (other edible parts of veggies that you usually put to bin), they contain quite a lot of fiber, so your soup will be more fulfilling. This recipe is keto friendly and adjustable. Using veggie broth you can make it vegetarian or vegan if you add coconut cream or coconut milk instead of double cream. As a base I used as usual beef bone broth, but if you like chicken broth it will be great as well. I wouldn’t recommend making this soup with just water, because it will be slightly tasteless and much less nutritious and fulfilling.

I added some turmeric for extra colour and anti inflammatory properties. I add turmeric to a lot of my soups, it’s warming up the taste and according to Traditional Chinese Medicine is beneficial if you have problems with: rheumatism, rheumatoid arthritis, gallstones or irregular menstruation. Although should be avoided during pregnancy. Turmeric stimulates our blood flow, boost circulation, if you feel freezing in the morning during these winter days, have a look at my turmeric latte winter blend recipe. I drink it almost every morning – it’s very warming and helps my body to “start working” even better than coffee 🙂

And this soup is as easy as it can be – just pop all the ingredients to a pot, cook, blend and add cream. Nothing more. Or if you’re less lazy you can make some croutons or top the cream with grated cheddar or parmesan for extra fat and flavour.

lazy Saturday broccoli cream soup

INGREDIENTS:

• 700g broccoli
• 1½ – 2 l beef bone broth or chicken or veggie broth
• 1 tsp turmeric
• double cream to taste (for vegan option use coconut cream or coconut milk)
• natural rock salt and pepper to taste

DIRECTIONS

Preparations are as easy as they can be. Simply thoroughly rinse your broccoli. Cut in smaller pieces, keeping the stem – it’s edible and will give some more texture to your soup. Boil the broccoli in the broth until tender with the addition of turmeric, salt and pepper. Blend the soup until creamy and smooth. If necessary, add more salt and pepper to taste.

Serve with cream, topped with addition of you choice: croutons, grated cheddar or parmesan cheese.