Cream of Broccoli Soup

slimgenics weight loss educates clients about how to plan and prepare meals

When you cook with celery, do you pick off the leaves or keep them? If you pick them off, I am here to tell you to, “stop.” Celery leaves are an herb no different than parsley or cilantro in the flavor they impart to foods. So, by tossing them, you’re throwing away some delicious added flavor in your food.

This week’s recipe can be made on the stovetop or in your slow cooker (note the different directions below). How long you cook it determines how thick it will be but you can always add water to thin it out.  I enjoy when it has a stew-like consistency. In fact, you could add shredded cooked chicken breast and half a portion of cooked brown rice and; just like mom used to make.

Healthy Cream of Broccoli Soup Recipe and Ingredients

  • 6 stalks celery, thinly sliced (include the leaves)
  • 2 cups cremini or button mushrooms, stems removed and sliced
  • 5 cups broccoli, finely chopped
  • 1 teaspoon Morton® Lite Salt, divided
  • 15 green onions, cut into 1/4 inch pieces
  • 2 cloves garlic, minced
  • 1/4 cup flat-leaf parsley, minced
  • 3 teaspoons butter
  • 5 tablespoons flour (I like whole wheat white flour for this)
  • 6 cups 1% or 2% milk
  • 1 heavy pinch ground nutmeg
  • 1 packet SlimGenics Chicken Bouillon Soup Thermo-Snacks dissolved in 1-2 cups water (optional)
  • Additional Morton® Lite Salt and freshly ground black pepper to taste

Heat a large, deep skillet or Dutch oven over medium-high heat. Coat with small amount of butter and add celery. Cook, stirring occasionally, for about 3 minutes or until celery starts to soften. Add mushrooms and toss. Let cook for 3 minutes more, until mushrooms are browned in spots. Add broccoli and season with half of salt. Stir and cook for 3 minutes.

Add green onions, garlic, parsley, and butter. Cook, stirring, until butter is melted and vegetables are coated.  Sprinkle vegetables with flour and stir well, until flour has coated vegetables and dissolved into butter. Add milk and stir well to combine. Add remaining salt and nutmeg.

Increase heat to high and bring mixture to a boil. Cover, reduce heat to low, and simmer for 20-30 minutes, until soup is thickened. Let soup cool to room temperature. Before serving, return soup to medium heat and, if desired, add chicken bouillon dissolved in water until soup reaches desired consistency. Season with additional salt and pepper to taste.

Transfer mixture to slow cooker and cook on low for 4-6 hours. If desired, add chicken bouillon dissolved in water until soup reaches desired consistency.

Makes 6 servings

Try following up this delicious soup with a palette cleaning Strawberry Mousse; a perfect blend of savory and sweet.