This is a very simple recipe for a creamy and rich broccoli soup…even if you do care for broccoli you will enjoy this soup.

Now that the weather is getting cooler, often I like to have soup for dinner. Not mention that it is easy and fairly fast to prepare.

This is a very simple and easy way to serve broccoli, especially for the ones that dislike broccoli. The soup is tasty and filling. I always like to serve with garlic toast…somehow the crunchy toast goes very well with the creaminess of this soup.

Ingredients

• 2 big heads broccoli
• 2 16 oz cans chicken broth or chicken bouillon (or vegetable broth)
• 1 small onion, chopped
• 1 medium size potato, cut into small cubes
• 1 tablespoon butter
• Salt and pepper to taste
• Greek yogurt

Method

Cut the broccoli into smaller pieces and steam until tender and set aside.

In a medium pan sauté the onion in the butter until slightly golden. Add the chicken broth and the potato. Let the potato cook until tender. Let the chicken broth cool down slightly.

Place the steamed broccoli and the chicken broth into a blender and pureed the broccoli with the chicken stock. Add salt and pepper to taste. Place the cream back to the pan and let it boil for approximately 2 minutes.

Garnish with Greek yogurt and serve immediately.

Creamy and nutritious…

If care for more hearty soup recipes you might like Oxtail Soup or Chicken, Corn and Tofu Soup.

Did you know that if measured ounce by ounce broccoli contains more vitamin C than many citrus fruits? Moreover, broccoli is rich in dietary fiber and contains more calcium that a glass of milk.

Thank you for stopping by Color Your Recipes…have a colorful week!

This is a very simple and easy dish with chicken…and comes with lots of veggies, in this case broccoli and red bell peppers. You can always add more color by adding green peppers. It is delicious when served over rice.

I love this dish because it is all in one…the protein and the greens.

Ingredients:

2 chicken breasts, sliced
2 to 3 garlic cloves finely chopped
½ tablespoon soy sauce
½ tablespoon corn starch
½ tablespoon olive oil

1 large red bell pepper
4 to 5 cups broccoli florets
1 small onion, sliced into small wedges
2 tablespoons olive oil
Salt and pepper to taste

3 tablespoons soy sauce
¼ cup water
2 teaspoons sugar
1 teaspoon freshly grated ginger
1 teaspoon sesame oil
1 tablespoon corn starch
Chili oil to taste

Method:

Marinate the sliced chicken with garlic, soy sauce, olive oil and corn starch (5 first ingredients).

In the meantime blanch the broccoli florets.

In a wok add the 1 tablespoon of olive oil and sauté the chicken until slightly golden. Remove and set aside. On the same wok, add one more tablespoon of olive oil and stir fry onion and bell pepper for a couple of minutes and add the broccoli.

Remove all the vegetables and place together with the chicken.

Add the ingredients for the sauce in a medium heat and mix continuously until the sauce turns slightly thick. Stir in the chicken and the vegetables, mix gently until all combined and cook for another minute or so.

Serve with rice.

Enjoy!

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