I am not a huge fan of broccoli, but it is a vegetable that is high in anti-inflammatory benefits and so I take it seriously as an important vegetable to partake of. I created this recipe to provide an abundance of nutrition that feeds my body.
Because I love anything that relieves my inflammation, We have added some ginger and garlic to help with the natural bitterness of the broccoli. Perfect at the end of a cold day.
This recipe uses an immersion blender. I have never been comfortable putting hot liquids into my blender, which many people use. If you are more comfortable putting the soup into a blender, by all means do so. The recipe will work just as well.
It is also naturally gluten free. We use the broccoli as the thickening agent. Perfect for vegetarian too. Wonderfully delicious and nutritious.
Broccoli, Ginger, Garlic and Tamari make this an amazing base for a wonderful soup. Plenty of nutrition and wonderful creamy texture.
- 6 large Cloves of Garlic minced
- 1 med Onion diced
- 2 tbsp grated ginger
- 2 tbsp Tamari gluten free
- 2 lbs Broccoli florets frozen or fresh
- 3 tbsp Olive Oil
- 3 tbsp butter
- dash Sea Salt
- dash Pepper
- 4 ounces Cream Cheese
- 4 cups Chicken or Vegetarian Broth
In a large sauce pan, put oil and butter and turn heat to medium. Add minced garlic and cook for about 2 minutes before adding the diced onion. Cook for another few minutes.
Add broccoli florets and saute until softened. Once Broccoli is looking bright green and softer, add the ginger and the tamari and cook until the tamari is mostly absorbed.
Add the broth, salt and pepper, and cook for about 20 minutes until the broccoli really begins to become more tender. Remove from heat.
Cut cream cheese into small cubes or slices and drop into the hot broccoli and broth.
Using an immersion blender, puree until smooth.