Friday, May 11, 2012

Creamy Broccoli Soup with Goat Cheese

A simple, delicious and low-fat soup with just three ingredients! And it can be made as quickly as it takes to steam a head of broccoli. With more health benefits per bite than any vegetable, broccoli takes the prize as the most nutritious vegetable around. The secret to this thick and flavourful soup is puréeing the cooked broccoli with the fragrant water leftover from steaming the heads along along with some calcium-rich goat cheese and a cup or two of milk. Who knew that eating well could taste so good?

Broccoli Soup with Goat Cheese
Serves 4

2 heads broccoli
2 tbsp herbed goat cheese
1 1/2 cups whole milk
1 tsp salt and freshly ground black pepper to taste

Trim the broccoli into small florets and slice the tender portions of the stem into thin coins. Steam the broccoli pieces over a pot of boiling water until they are very tender and can be pierced with no effort, about 10-15 minutes. Pour the broccoli into a blender along with 1 cup of water left over from cooking the broccoli, 1 tbsp of goat cheese, 1 tsp of salt and some freshly ground black pepper to taste. Purée for a minute or so, then add the milk and pulse a bit more, until the mixture is a soupy consistency. Pour into a saucepan and heat before serving. If you'd like, you can garnish with some extra goat cheese, a drizzle of olive oil or cream and a sprig of parsley. Yum!