Cream of Broccoli Soup

This Cream of Broccoli Soup is a light, nourishing dish that combines simplicity with powerful nutrition.
Made with fresh broccoli, garlic, and a touch of low-fat or almond milk, it offers a creamy texture without heavy cream, making it easy to digest and suitable for thyroid and anti-inflammatory diets.

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Cream of Broccoli Soup

Courses: Dinner, Drinks & Smoothies, Lunch

Calories: 110

Best Season: Suitable throughout the year

Description

Ingredients

Servings

• 200 – Broccoli g (florets only)
• 1 – Onion small (chopped)
• 2 – Garlic cloves (chopped)
• 1 oil Olive / ghee – tsp
• 200 milk Low-fat / almond milk – ml
• 1 / Water veg stock – ½ cups
• Salt – very little or as advised (thyroid patients → minimal salt)
• Black pepper – ¼ tsp
• 1 coriander Fresh or parsley – tbsp (for garnish)

Instructions

1. Heat olive oil/ghee in a pan, sauté onion and garlic until soft.
2. Add broccoli florets and stir for 2–3 mins.
3. Pour in water/veg stock, cover, and cook for 7–8 mins until broccoli is tender.
4. Cool slightly, then blend into a smooth puree.
5. Return to the pan, add milk/almond milk, black pepper, and stir on low flame (don’t boil).
6. Serve hot, garnished with coriander/parsley.

Nutrition Facts

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Amount Per Serving

Calories 110kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 10g4%

Dietary Fiber 4g16%

Protein 6g12%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fresh broccoli, garlic, and a touch of low-fat or almond milk