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Broccoli is more than just a vibrant green vegetable; it is a powerhouse of nutrition. Rich in vitamins C, K, and A, as well as several B vitamins, broccoli supports numerous bodily functions. It is also a great source of minerals like potassium, calcium, and iron, which contribute to overall health. Additionally, this cruciferous vegetable is loaded with antioxidants, which help combat oxidative stress and reduce inflammation in the body.

Creamy Roasted Broccoli Soup

Experience the comforting flavors of Creamy Roasted Broccoli Soup Delight, a nourishing dish that celebrates the goodness of broccoli. This easy-to-make recipe transforms fresh ingredients into a deliciously creamy soup, perfect for any season. Packed with essential nutrients and antioxidants, this soup supports overall health while offering a delightful culinary experience. Enjoy the rich flavors, satisfying textures, and the joy of homemade comfort food. Perfect for sharing with loved ones!
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Ingredients
  

2 heads fresh broccoli, chopped into florets

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper, to taste

1 medium onion, diced

3 cloves fresh garlic, minced

4 cups vegetable or chicken broth

1 medium potato, peeled and diced

1 cup heavy cream (or substitute with coconut milk for a dairy-free option)

1 teaspoon freshly squeezed lemon juice

½ teaspoon ground nutmeg (optional, but adds warmth)

Fresh herbs for garnishing (such as parsley or chives), finely chopped

Instructions
 

Prepare the Broccoli: Begin by preheating your oven to 425°F (220°C). In a large mixing bowl, combine the broccoli florets with the olive oil, ensuring they are evenly coated. Season with salt and pepper. Spread the floret mixture onto a baking sheet in a single layer to facilitate even roasting.

    Roast the Broccoli: Place the baking sheet in the preheated oven and roast the broccoli for 20-25 minutes. Keep an eye on them, and roast until the edges are golden and crispy. This roasting process intensifies the broccoli's flavor.

      Sauté the Aromatics: While the broccoli is roasting, heat a large pot over medium heat. Add a splash of olive oil, and then sauté the diced onion. Cook for about 5 minutes, or until it turns translucent. Add in the minced garlic and sauté for an additional 1 minute, stirring frequently to release the aroma without burning.

        Add Potatoes and Broth: Stir in the diced potatoes and the roasted broccoli. Pour in the vegetable or chicken broth. Increase the heat to bring the mixture to a gentle boil. Once it reaches a boil, reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.

          Blend Until Smooth: After simmering, use an immersion blender to puree the soup until smooth. If using a countertop blender, be cautious with hot liquids: allow the soup to cool for a few minutes, then blend in batches, filling the blender no more than halfway to avoid overflow.

            Add Cream and Seasonings: Return the pureed soup to the pot. Stir in the heavy cream (or coconut milk) and freshly squeezed lemon juice. If you opted for nutmeg, add it at this stage. Gently heat the soup over low heat, allowing it to warm through. Taste and adjust the seasoning with additional salt and pepper as desired.

              Serve and Garnish: Ladle the creamy soup into bowls. Finish it off with a sprinkle of fresh herbs for a vibrant touch. Enjoy this delicious soup hot, ideally paired with crusty bread or a refreshing light salad!

                Prep Time, Total Time, Servings: 15 mins | 1 hour | 4 servings