Is it possible to make fresh, nourishing soup from scratch in 15 minutes? I say yes it is, mainly because I did that very thing just the other day for my lunch. Working from home has some advantages, one of which is not having to meal prep as I can make a fresh lunch for myself and then immediately eat it. It also helps that my “office” often happens to be in the dining room so I have excellent access to the kitchen while I’m also working. But back to soup!
This is a perfect work-day soup that can be substituted with other veggies, fats, and milk substitutes if desired. It also makes exactly 2 nicely-sized bowls so you don’t have to worry about excess leftovers; I’ve had in the recent past a terrible case of “SoupForDays” chilling out in my fridge until I throw out the dregs in horror of not being able to face another bowl. It’s nice to know that this recipe will make a reasonable amount of soup, and I don’t feel bad about making so “little” because it takes so little time to make. Enjoy!
15-minute Cream of Broccoli Soup
Yield: 2 generous servings | Prep: 2 minutes | Cook: 13 minutes
- 1 tbsp/15g/0.5oz butter or oil
- 1/2 bag (about 2 cups) frozen mirepoix (onions, celery, carrots) OR you can substitute with the following:
- 1/2 yellow or white onion, peeled and diced small
- 1 stalk celery, diced small
- 1 carrot, peeled and sliced into thin coins
- 2 smallish (or 1 large) broccoli crowns, cut into small florets
- 1 tsp/2g/0.1oz black pepper
- 3-4 cups/710-950mL/24-32fl.oz veggie or chicken broth or bouillon
- 1/2-1 cups/120-240mL/4-8fl.oz milk (can substitute dairy-free)
- 2 tbsp/29g/1oz sour cream (optional)
- Melt fat in medium heavy-bottomed saucepan over medium-high heat. Sauté onion, celery and carrot for a few minutes until translucent, stirring frequently. Add broccoli and pepper and sauté for 1 minute longer.
- Add broth until just covering vegetables. Bring to a boil and let cook for a few minutes until broccoli is crisp-tender. At this point you can partially blend your soup with an immersion blender if you wish, but this is optional (ensure to remove pot from heat while blending).
- Add milk of choice and place back on lowered heat until heated through. Add sour cream if using and stir until completely combined.
- Adjust for salt and pepper (depending on whether you used fresh broth or salty bouillon cubes, you may need to add salt at this point).
- Serve hot with crusty buns, crackers, or extra veggies, and enjoy!