There’s nothing more that I enjoy than a hot bowl of soup in the fall and winter months! I try to whip up a different batch every week that I can pair with a sandwich or salad for lunch, or enjoy as its own meal. Of course, I’ve come across quite a few recipes that have become repeat offenders, but I’m always looking for new flavors and combinations to try out.
This week, I decided to give a go to this 3-ingredient recipe and am so glad that I did. It became an instant hit at our house.
Are you ready for this quick and easy recipe? Are you sure you can handle ALL 3 ingredients? Ok, I added 6 cups of chicken broth (I like to use low sodium) to a deep pot and 3 small heads of broccoli roughly chopped. *You can also use one large broccoli head. Since they were smaller at the grocery store this week, I opted for 3 small heads. I brought it to a boil and then let it simmer for about 30 minutes.
Once the broccoli has completely cooked, let it cool slightly. Take out the broccoli with a slotted spoon and add it to your blender. Fill up half of the leftover cooking liquid and add 2 oz of goat cheese. And….blend! Depending on how you like the consistency, you can add more liquid. I like my soup to be silky smooth!
Serve with crumbled goat cheese, a sprinkle of olive oil and whatever spices you enjoy. I add freshly ground black pepper, red pepper and ground sea salt for extra taste. The goat cheese adds the perfect creaminess and tartness to the soup.
- Goat Cheese
- Broccoli – 1 large head or 3 small heads
- Chicken Broth
- Salt and Pepper to taste
- Add 6 cups of chicken broth to a deep pot.
- Roughly chop broccoli and add to pot. Bring to boil and then let simmer for 30 min.
- When broccoli is cooked, let slightly cool.
- Remove broccoli with slotted spoon and add to blender.
- Add cooking half of cooking liquid and 2 oz of goat cheese to blender.
- Blend to desired consistency.
- Garnish with desired spices.
- Serve and enjoy!
