Broccoli Soup

Ingredients

• Broccoli

  Raw

  3 cup chopped or 273g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

Directions

1. Place a pot on the stove and add enough water to barely cover the tops of broccoli chunks. Heat on high until just before a rolling boil, then add 1-2 dashes of salt.
2. Chop the stalk and florets into manageable chunks while the water heats.
3. Add broccoli chunks to the pot and wait until the water returns to a boil. Reduce heat to medium and ensure a gentle boil for 5-7 minutes. Once tender and bright green, drain and set aside, reserving the liquid.
4. Place broccoli in a blender and add hot broccoli water stock to about 1/3 of the way up the broccoli chunks. Pulse blend on low until homogenized. Set aside leftover stock for another use.
5. Add more stock if necessary and blend until pureed and smooth. Add salt and pepper to taste, olive oil, and mix to combine.
6. Serve hot with a dollop of sour cream.