You only need a minimum of ingredients and a minimum of work for this broccoli soup, but you make a soup of maximum taste. Broccoli goes really well with good Parmesan cheese, which gives the soup a wonderful taste and aroma. Of course you don't have to use Parmesan cheese and still you end up with a very good soup, but with cheese? It's just the best.
Why to use buckwheat?
Thickening the soup with buckwheat is an amazing trick to add to the soup more nutrients . And it works so well in this recipe!
In this case, you can't even smell or taste the buckwheat,which is great for those who don't like it. At the end of cooking I also add some heavy cream to make the soup extra creamy and delicious.
Buckwheat is highly recommended in a healthy diet, also because it's a great source of rutin, which can help with vascular diseases. Buckwheat is also known for its ability to warm the body and it is highly recommended to eat it in the winter months. It is also naturally gluten free. Today, various buckwheat products can be found in the shops.
For this particular recipe we'll need husked (peeled) buckwheat in the simplest variant groats.
What buckwheat shall I use for this soup?
Buckwheat has a hard outer hull, which we can't digest. Although, it can also be used for tea or as a pad filling. We can remove the hard hull from the seed either mechanically or with the heat.I use the one, which has removed hulls in a mechanical way, because it's more gentle and the finished groats have no bad-taste. You should always find on the package which way it was removed from hulls but rather look for the color! With mechanical removal the groats stay lightly brown or green.
Buckwheat that has removed hulls with heat changes the color to medium or dark brown and because of the heating, it has a mildly bitter taste. In this way co end up with wonderfully non-sticky buckwheat, that is great for risottos or as a side. But in our recipe, for thickening soup, it is better to use the buckwheat with mechanically removed hulls. So stay aware while shopping and read labels on packages.
Would you like to try buckwheat in other recipes?
You can try:
How to cook broccoli soup?
First prepare your veggie. You should cook only with fresh broccoli,ideally on the day you bought it. Cut florets into smaller pieces and stalk into slices. Then it's really important to wash those pieces - especially in the florets may be remnants of clay. Wooden parts just throw away.
If you know, that you won't use broccoli in two days from the day you bought it, just blanch it for a second in a big pot, bring water to a boil, add washed florets and slices of stalk, cook for a minute or two, then drain. Quickly add broccoli in cold water to cool down and drain again. Blanched broccoli will stay in your fridge for a few days and it will keep its beautiful color, texture and taste..
In a big pot, heat a few spoons of butter or oil and fry cubed onions for a few minutes until translucent. Then add washed and sliced broccoli with florets and garlic. Add broth, salt and pepper and let cook until broccoli is tender.
At the end of cooking add buckwheat groats and cook 5 minutes more. Then turn the heat off and let it for another 5 minutes without disturbing until the buckwheat is soft and fluffy.
Blend the soup with an immersion blender and add more broth or water if you need. Then add shredded Parmesan cheese and let it melt. Finally add a heavy cream and stir. With cream in the soup, be careful not to boil the soup again, just heat it through. You can garnish the soup with a little bit of parsley or another fresh herb.
This soup is really quick, easy, healthy and on the table in 20 minutes! It's best served with toasted sourdough bread and with a little bit more shredded Parmesan cheese on top.
How to store broccoli soup?
This broccoli soup with cream is best served immediately, but if you have leftovers, just add them in an airtight container. It stays good in the fridge for about 3 days.
TIPS:
- if you have leftover florets of broccoli, cut them in a smaller pieces and fry them in a knob of butter, garnish with them your soup - it adds another interesting texture
-you can also garnish the soup with crispy pieces of bacon and instead of heavy cream you can add a spoon of sour cream.
– add HERBS: try also chives, coriander or spring onions.
- you can also soak buckwheat overnight , which cuts the cooking time by half and increases the amount of nutrients.
Recipe
Recipe 4-6 servings
Broccoli soup with buckwheat and Parmesan cheese
Ingredients:
⦁ 1 small head of broccoli (350 g after cutting)
⦁ 1 large onion, cubed
⦁ 2 cloves of garlic, sliced
⦁ 1 l of broth (chicken, vegetable or
from bones)
⦁ 60 g of hulled buckwheat groats
⦁ shredded Parmesan cheese
to taste
⦁ salt and pepper
⦁ 2 tbsp of butter or oil
⦁ 50-100 ml heavy cream
⦁ parsley or another fresh herbs
to garnish
Instructions:
- First prepare your veggie. Cut florets into smaller pieces and stalk into slices and wash them. Wooden parts just throw away.
- In a big pot, heat a few spoons of butter or oil and fry cubed onions for a few minutes until translucent. Then add washed and sliced broccoli with florets and garlic. Add broth, salt and pepper and let cook until broccoli is tender.
- At the end of cooking add buckwheat groats and cook 5 minutes more. Then turn the heat off and let it for another 5 minutes without disturbing until the buckwheat is soft and fluffy.
- Blend the soup with an immersion blender and add more broth or water if you need. Then add shredded Parmesan cheese and let it melt. Finally add a heavy cream and stir. With cream in the soup, be careful not to boil the soup again, just heat it through.
- You can garnish the soup with a little bit of parsley or another fresh herb.
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