This recipe lets the flavor of the broccoli shine. It’s a great way to use homegrown broccoli if you have it. The starch from the potato helps thicken the soup a bit, and the buttermilk adds a little creaminess plus a nice tang.
This soup can be made with either fresh or frozen broccoli. It makes a great soup for either lunch or a light dinner, and it’s quick and easy to prepare. There’s no need to chop the ingredients too carefully because they’re going to wind up in the blender anyway. I like to serve it with some hard rolls or my wife’s crusty whole wheat breadsticks.
Broccoli Buttermilk Soup Print This Recipe
A Happy Acres Original
1 Tbs olive oil
3/4 cup onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced in press
1 ea medium yellow potato, peeled and cubed (about 3/4 cup)
4 cups fresh or frozen broccoli, including peeled stems, chopped
1 cup mushrooms, diced
1/4 tsp dried oregano
3 cups low-sodium, fat-free chicken or vegetable broth
1/2 cup low-fat Buttermilk
dash black pepper
salt to taste
1 green onion, finely chopped
1. Heat oil on medium heat in a soup pot or Dutch oven. Gently sauté onion and celery for 3-4 minutes, until onion is softened. Add garlic, potato, chopped broccoli, mushrooms, and oregano, followed by the broth. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes, until vegetables are tender. Add buttermilk.
2. Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth. Return soup to pot and heat gently until ready to serve.
3. Salt and pepper to taste. Garnish with green onion.
Nutrition (per serving): 129 calories, 36 calories from fat, 4.2g total fat, 1.2mg cholesterol, 481mg sodium, 794.9mg potassium, 18.2g carbohydrates, 1.6g fiber, 3.5g sugar, 7.5g protein, 106.3mg calcium, <1g saturated fat.