Creamy Broccoli Soup (3 Ingredients!)

We all know broccoli is super nutritious, packed with fibre and cancer-fighting compounds, but raw broccoli can be hard to digest. This thick purée is easily digested, and it’s low in calories and fat. I sometimes substitute cauliflower or shelled frozen peas for broccoli—all variations are delicious!


  • 4 cups low-sodium vegetable or chicken stock
  • 5 Tbs long grain or wild rice
  • 1 cup chopped onion (optional)
  • 4 cups broccoli florets


  1. In a large pot, bring stock, rice and onion (if using) to a boil. Reduce heat; cover and simmer 20 minutes.
  2. Add broccoli; return to a boil. Cover and cook 5 minutes more. Let cool slightly, and then purée in a blender or food processor (or use an immersion blender). If soup is too thick, add water.
  3. Return soup to pot to reheat if necessary. Season to taste. If desired, garnish with a dollop of plain yogurt. Serves 4.

Per serving: 131 calories, 1 g fat (0 g sat, 0 g trans), 171 mg sodium, 3 g fibre, 5 g protein


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