Roasted Broccoli Soup with Garlic
The earthy goodness of this green bowl of heaven will soothe your weary soul.
Let me just start by saying I LOVE roasted roots and veggies of all sorts. The earthiness of roasted broccoli makes my inner goddess swoon. In the Springtime, this glorious green crop joins in the flames of our grill for a bit of tasty magic. In fall the earthy fumes of florets meet fire, oven style, fills our house with a scent that acts as an aphrodisiac for the palate.
Oh, and the sweet, creamy elegance of roasted garlic is just plain dangerous! Once roasted, you can spread that garlicky goodness on bread, pizza, pasta, or make dressings and sauces that will make your taste buds soar! Basically, if you have a jar of these little golden nuggets laying around then you will find excuses to use them—and this soup is a really good one!
Nourishing Note
Broccoli is a spring and fall crop here in the Pacific North East and it kinda rocks the health house! For instance, did you know that USDA estimates that 100 grams of raw broccoli has 89.2 mg of Vitamin C and 100 grams of cooked broccoli has 64.9 mg? This means that raw broccoli has approximately 30% more vitamin C than the cooked version.
Now before you throw away your pots and pans, consider the fact that the daily requirement varies depending on your gender, age, and lifestyle stage. One cup of this soul-soothing soup just might be the vitamin C jump start you need on a cool fall day.
From: https://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/
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