Creamy broccoli soup

This warming soup is part of a series of healthy Italian-inspired dishes that Jennifer and I created together.
Jennifer Cauli is a friend and a talented food & travel photographer who also comes from Italy. Together we joined forces to create a series of recipes (and pictures) that would use the typical Italian ingredients, but also have a contemporary and healthy twist.
We are very happy of our project and we hope to continue offering you great recipe ideas.

Chicken broth has been considered a remedy against colds and viral symptoms for centuries, that’s why Jennifer and I decided to create a soup that would contain this nutritious ingredient.
When we get a cold, our body reacts to the virus by creating an inflammatory response. Chicken soup may have an anti inflammatory action on our immune system which stops our white blood cells to migrate in the affected area —our nose and throat; plus the hot steam from the broth increases the temperature in our respiratory passageways which improves symptoms such as stuffy-runny nose.
Another great bonus about eating a soup when you are ill is that they help keeping your body hydrated.

We chose broccoli as the main vegetable for this soup since it is high in vitamin C and antioxidant compounds — lutein, zeaxanthin and carotenoids.
Broccoli are also rich in vitamin K and vitamin A which are known to balance vitamin D metabolism. As we mentioned in the previous posts, vitamin D is an essential nutrient for our immune system health.

Prep Time: 10 min
Cooking Time: 30 min
Total Time: 40 min
Servings: 2

INGREDIENTS:

CHICKEN STOCK
2 garlic cloves
3-4 chicken wings
1 carrots
2 celery
1 onions
2 bayleaves
2 tsp peppercorn
1 tsp salt

BROCCOLI SOUP
200g broccoli
200g potatoes 
2 garlic cloves 
1/2 onion
2 celery stalks
butter/ghee 10g
600ml chicken stock
a handful of rosemary
salt
pepper

GARNISH
thyme 
extra virgin olive oil
black pepper

INSTRUCTIONS:

To make the chicken stock chop the carrots, celery and onions in big chunks. In a big pot place all the ingredients and cover with water. Bring to the boil and simmer for 3-4 hours.

To make the creamy broccoli soup, finely chop the onion and crush the garlic cloves first. Then chop the celery into small cubes. Heat up the butter in a deep pot and fry the onions, celery, garlic and rosemary for 2 minutes.

Slice the potatoes and cut them into small cubes. Chop the broccoli of approximately the same size as the potatoes as well. Add in to the pan and cook for 1-2 minutes. 

In a separate pot add in the chicken stock and bring it to a boil. Then pour in the chicken stock to the broccoli’s pot and cook for approximately 25 minutes. 

Season to taste. 

Save some of the broccoli in a small plate to use as a garnish later on. Blitz all the remaining content. and bring the pot back to the stove to reduce further more.

Serve into small bowls. Add in some thyme, a drizzle of olive oil and pepper if you wish.

The soup is also great cooked served with some crouton. 

Buon appetito!