Spicy Broccoli Cream Soup


Let’s stay in the green color tone, even though I am starting to see more of yellow and brown around.

I was very afraid of broccoli until a year ago, when I decided to try to make a cream soup

with some broccoli I had bought “because is healthy” and kept in the refrigerator for too long.

I liked it so I tried some other recipes using broccoli…  it’s just definetly not one of my favorite veggies.

So this is for those who turn their head away when they see broccoli in their plate… it worked for me.




1 zucchini

2 big broccoli bunches

1 cup peas

1 red onion

3 garlic cloves

2 – 3 tbs olive oil

pink salt & pepper mix

chili flakes

1 tbs sour cream (or more if you don’t mind the extra fat)

parmesan or goat cheese

2 cups hot water (if you want you soup thicker add less water)




Chop the veggies in big pieces (I only removed the stems from the broccoli).




Put the olive oil in a large pan and add the garlic, onion and the zucchini.

Let cook until onion get softer (about 4-5 minutes).




Add the broccoli and the peas.

Let cook for 4 – 5 minutes.

Add the water and the condiments.

Let it cook on low heat until broccoli is completely cooked (very soft).

Blend the veggies and ajust the thicknesss as you puree them.

Last add as much sour cream as you like.

Use parmesan or goat cheese (or even blue cheese if you feel adventurous :)) when you serve the soup.




Easy’Peasy and healthy!




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