Best 6 Broccoli Butterfly Soup Recipes

CATERPILLAR BUTTERFLY SOUP

Steps:

• Make the stock: Combine the vegetable scraps and 16 cups water in a large pot over medium heat (use water that has already been used to cook vegetables, lentils or beans if you can!). Bring to a gentle simmer and cook until the vegetable scraps are very tender, 30 to 45 minutes, adding the herb stems and/or fruit peels during the last 10 minutes of cooking.
• Strain the stock through a fine-mesh sieve, pressing on the solids with a rubber spatula. Return the stock to the pot.
• Add your creamy ingredients to the pot and puree with an immersion blender until smooth. Season with salt and any additional seasonings to taste.

BROCCOLI SOUP

Steps:

• Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
• With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.

BEST BROCCOLI SOUP

Steps:

• In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside. , In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.

BROCCOLI BUTTERFLY SOUP

Steps:

• Bring the broth to a boil. Add the pasta and cook until al dente. Add the broccoli and onion and cook until the broccoli is bright green and tender.
• Serve topped with the grated Parmesan cheese.

BROCCOLI SOUP RECIPE BY TASTY

Steps:

• On a cutting board, use a knife to remove the broccoli florets. Discard the stem.
• In a medium saucepan, bring the water to a rolling boil, season with salt, and add broccoli. Cover and cook for 3½-4 minutes, until a knife can easily run through the florets.
• Transfer the broccoli to a blender with a slotted spoon. Reserve the water.
• Add broccoli, pepper, and broccoli stock to the blender and blend until smooth. Keep adding water until desired consistency is reached.
• Enjoy!

CREAMY BROCCOLI SOUP

Steps:

• Cut off the broccoli stems, then cut the stems into 1-inch-thick slices. Separate the florets into small pieces. Reserve the stems and florets separately.
• Heat a large Dutch oven or pot over medium-high and add the olive oil. Stir in the onion, carrot, tomato, sweet potato and the broccoli stems, spread in an even layer and season generously with salt and pepper. Let the vegetables on the bottom sear without stirring until lightly browned, 10 to 15 minutes.
• Add the garlic powder and stir with a wooden spoon to hydrate the spice in the fat and continue cooking for another minute or so. The tomato will start to break down and get jammy.
• Add the coconut water, raise the heat to high and bring the soup to a boil. Cover, lower the heat to keep the soup at a gentle boil and continue cooking until all of the vegetables are mostly softened and the stock is imbued with savory flavor, about 10 minutes. For a creamier texture, remove the broccoli stems to snack on or discard; for more broccoli flavor (and roughage), leave the stems in.
• Stir in the broccoli florets and tofu, raise the heat to high and bring the soup to a boil. Cover and cook until a paring knife easily cuts the stem part of a broccoli floret, 8 to 10 minutes.
• Carefully ladle the contents of the pot into a blender and blend until smooth. Taste and add salt and pepper as needed, then add more coconut water or water to thin out the soup to your desired thickness.
• Serve hot in shallow bowls, each serving dolloped with a spoonful of fridge-cold ricotta, if using, and lightly drizzled with extra-virgin olive oil and sprinkled with herbs, if desired.