Broccoli Soup

Broccoli is a plant of the Cabbage family, Brassicaceae (formerly Cruciferae). It is classified as the Italica Cultivar Group of the species Brassica oleracea. Broccoli possesses abundant fleshy flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The large mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species, but broccoli is green rather than white. In the United States, the term refers exclusively to the form with a single large head.

The word broccoli comes from the Latin broccolo, diminunitive of the term for a sprout. Broccoli is a cultivar of wild cabbage, remaining exactly the same species. Wild cabbage originated along the northern and western coasts of the Mediterranean, where it was apparently domesticated thousands of years ago. That domesticated cabbage was eventually bred into widely varying forms, including broccoli, cauliflower, cabbage, kale, kohlrabi, and brussels sprouts, all of which remain the same species.

* Broccoli is high in vitamin C and soluble fiber and contains multiple nutrients with potent anti-cancer properties including diindolylmethane and selenium. The 3,3'-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity. Broccoli also contains the compound glucoraphanin, which can be processed into an anticancer compound sulforaphane, though the benefits of broccoli are reduced if the vegetable is boiled. A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli leaf is also edible and contains far more betacarotene than the florets.

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[jhiller21]

Tried making this with a sub-standard food processor. Came out smooth texture-wise, but bland. I added too much salt and had to toss the whole batch, way over-salted. Make sure you keep tasting it while seasoning, it goes from bland to over-salty in no time. Guess I'll try again.

[moonblink]

when i made it, it tasted like liquified broccoli. i liked how the texture of the broccoli was gone, just yummy goodness. in the video, Ramsay calls it a "clean" flavor. hehe

[Cyproduction]

I've added some Crème fraiche in stead of olive oil, really adds to the magic ;)

[Vineet Honkan]

the bad thing is that it has become too thin...but still edible...

[Vineet Honkan]

My attempt at this came out so so...I had no idea on how much water to use (I initially started with one broccoli floret and about 1 cup water, then upped the water content to about 2 cups)...

[mystiqueboutique]

great recipe ..Thanx

[zee687]

u can add some spinach to the blender aswell...tastes amazing

[Noton Yourlife]

Great for my diet! A nice and filling snack/side. I did add a couple tsps of dried onion to the water along with 3 tsp of salt (I would not add more at any point, it was plenty salty), topped it with some fresh black pepper and it turned out perfect. For about 30 cals a serving, you can't go wrong.

[Sieberliebangbang]

Broccoly soup: 15 Euro (ingr: Broccolie, water) Fucking ripp off

[Edward Roscoe]

Broccoli is delicious, this soup tastes like Broccoli.

[BelleDiamond]

Fantastic idea!

[bruceberry84]

just made this myself. i used grated parmesan instead of goat cheese, i added pepper and a tiny slice of garlic (careful, raw garlic has a stronger bite!). came out pretty good! it's amazing how creamy this fat-free soup is...

[PredragJelic]

You shouldn't have thrown the entire batch. You should have just added enough water without seasoning and cooked the entire thing a little more for it to become tastier. It wouldn't have been as creamy, more like a soup, but tasty nevertheless.