Immune boosting

#5 Creamy broccoli soup

4.Broccoli's soup.jpg

When I was a kid I absolutely hated broths or soups of any kind so much that I used to have nightmares about it. It was a thing that I always associated with being ill. It is not until I become an adult that I started to appreciate the health benefits and enjoy the nourishing side of soups.

Chicken broth has been considered a remedy for cold and viral symptoms for centuries, that’s why Giulia and I decided to create a soup that would contain this delicious 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 from migrating in the affected area. Another great bonus about eating soup when you are ill is that they help keep your body hydrated.

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

Creamy broccoli soup

Prep Time: 10 min

Cook Time: 30 min

Total Time: 40 min

Servings: 2

INGREDIENTS

CHICKEN STOCK

2 garlic cloves

3-4 chicken wings

1 carrots

2 celeries stalks

1 onion (100g)

bayleaves

2 tsp peppercorn

1 tsp salt

BROCCOLI SOUP

200g broccoli

200g potatoes 

2 garlic cloves 

1/2 onion (70g)

2 celery stalks

butter 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 it to the pan and cook for 1-2 minutes. 

Filter the chicken stock through a fine sieve and place it a separate pot. Strip some of the chicken from the chicken bones. You will add this to your broccoli soup later on. Bring the chicken stock to a boil.

Pour the chicken stock into the broccoli’s pot and cook it for approximately 25 minutes at medium heat. 

Season to taste with salt and pepper. 

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.

Portion the soup into two small bowls. Add in some thyme, a drizzle of olive oil and pepper if you wish.

The soup is also great cooked served with croutons.  

Buon appetito!