Source: Parents Magazine

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Recipe Summary test

prep:
8 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the butter in a large, deep pot over medium-high heat. When the butter is melted, add the shallot and broccoli florets, sprinkle with salt and pepper, and cook until the veggies start to soften, 5 to 8 minutes.

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  • Add the water and bring to a boil. Then, lower the heat so the soup bubbles gently and cook, stirring occasionally, until slightly thickened and broccoli becomes fully tender, about 10 to 15 minutes longer.

  • Using an immersion blender, puree the soup with the chopped basil leaves in the pan; or let the mixture cool slightly and use a blender to process until smooth. Return the soup to the pan; taste and adjust the seasoning. Serve with a drizzle of olive oil.

Nutrition Facts

121 calories; fat 10g; saturated fat 4g; carbohydrates 8g; insoluble fiber 3g; protein 3g; sodium 230mg.
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