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Very Green Broccoli Soup Recipe

Very Green Broccoli Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

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  • on March 12, 2013

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    This is a great basic recipe that tastes good as is and can be varied easily. I like to use a lot of spinach and less broccoli. Added some nutmeg. Have used half and half as well as plain kefir in addition to buttermilk and find all 3 taste good. I've even used frozen spinach with the liquid squeezed and out and used as part of the soup broth.

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  • on May 19, 2012

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    I made the recipe as written. I used an emersion blender as well. I used buttermilk, and liked the "tang", but still thought the soup a bit flat. I added some corriander and cardimom as well as the juice of the lemon. I added some frozen spinach, but not much, since i like broccoli.

    The soup is good and I will make again, but I wish it had more flavor

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  • on April 10, 2012

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    I made this for Passover for my vegetarian relatives. I left out the dairy at the end and used olive oil for the saute. It is extremely delicious.

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  • on February 19, 2012

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    I have been making soup every Sunday for the past 5 years or so. When I came across this recipe, I thought "this is going to be just another Sunday soup dinner'. Boy was I wrong! As other have mentioned, this is a very filling soup... There were two minor changes that I made but think without them this would still be a 10* all the way. I added the equivent to a small carrot as I had to use before it went bad.. AND I used 1/2 and 1/2 as it is so much less in calories and fat then the cream. The texture and thickness of mine was perfect... I think next time I will make with fat free milk and think it would come out just as good! I also added a pinch of nutmeg at the very end as well. THIS SOUP IS SOOO HEALTHY AND SO FLAVORFUL... THIS WILL BE SERVED TO MY FAMILY A LEAST A COUPLE TIMES A MONTH!!!!! WOW.. VERY YUMMY!!

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  • on January 08, 2012

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    Very tasty and filling...love it! Added a few red potatoes to the broth for thickening. Used a tad of low-fat buttermilk & a little bit of ground nutmeg at the end. The fresh lemon zest is a wonderful flavorful surprise...don't leave it out.

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  • on January 03, 2012

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    I love this recipe! It is so healthy and delicious. The first time I made it I was desperate to find a recipe that would use up the abundance of broccoli and spinach I had growing in my garden. Since then I have been hooked. I would recommend using the buttermilk rather than the creme. I do not think the soup suffers in the least and I actually like the tanginess from the buttermilk. It also cuts the calories a bunch. I have made this several times and I think it best to reserve about 1/2 cup of the broth until the end. Once or twice it has been a little thin probably because the broccoli amount is never exact depending on how you trim it.

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  • on March 06, 2011

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    I absolutely love this soup. I make it all of the time. I do use fat free buttermilk and omit the butter to make it a very low fat soup.

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  • on February 14, 2011

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    I didn't like this soup.

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  • on February 18, 2010

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    This recipe is fabulous! It was good to eat something super healthy and a stick to you ribs kind of soup. It kept my husband full and he is a huge carnivore.

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  • on December 08, 2009

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    I cooked this exactly as the recipe calls for and found it to be great. The lemon zest adds a wonderful brightness to the soup which is a nice surprise. Definitely would make this again & again.

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