Broccoli Butterfly Soup
Transform your dinner table into a whimsical garden with Broccoli Butterfly Soup—a creamy, comforting dish that’s as beautiful as it is delicious. This vibrant recipe features tender broccoli, buttery potatoes, and aromatic garlic blended into a velvety soup base, finished with a swirl of heavy cream for a luscious texture. The magic comes alive with lightly steamed broccoli florets, artfully placed atop each bowl to resemble delicate butterfly wings, making it perfect for impressing guests or adding a playful touch to family meals. Ready in just 45 minutes, this soup combines wholesome ingredients like fresh parsley and savory vegetable stock, offering a delightful balance of nutrition and flavor. Pair it with crusty bread, and enjoy a warm, inviting meal that's as Instagram-worthy as it is satisfying.
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Recipe Information
Ingredients
- 2 medium broccoli crowns
- 2 tablespoons butter
- 1 medium yellow onion
- 3 large garlic cloves
- 1 large potato
- 4 cups vegetable stock
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Cut the broccoli into small florets, reserving some of the smaller, intact pieces to use later as a garnish resembling 'butterfly wings.' Peel the stems and chop them into smaller chunks for the soup base.
Peel and finely dice the yellow onion and garlic cloves. Peel and chop the potato into small cubes.
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until fragrant and softened.
Add the chopped potato and broccoli stems (not the florets yet) to the pot. Stir to coat everything in the butter, cooking for another 2 minutes.
Pour in the vegetable stock and bring the soup to a boil. Reduce the heat to a gentle simmer, cover, and cook for 15 minutes until the potato and broccoli stems are tender.
While the soup is simmering, steam or lightly blanch the reserved broccoli florets for 3-4 minutes until bright green but still crisp. Set these aside to use as a decorative topping for the finished soup.
Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. Stir in the heavy cream and season with salt and black pepper, adjusting to taste.
Ladle the soup into bowls, then carefully arrange the reserved broccoli florets on the surface of each bowl to resemble butterfly shapes. Sprinkle with chopped fresh parsley for garnish.
Serve the Broccoli Butterfly Soup warm with crusty bread or crackers, and enjoy!
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 5413 mg | 235% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 29.8 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 393 mg | 30% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4270 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
