Creamy Broccoli Soup

Enjoy this cozy broccoli soup loaded with eye-friendly lutein and zeaxanthin—antioxidants that protect the macula and help slow vision loss. Ready in just 15 minutes, this soup is surprisingly rich with no cream needed.

Ingredients

• 1 large head of broccoli

• 1 potato, peeled and roughly chopped into 1/2″ cubes

• 1 white or yellow onion, roughly diced

• 2 cloves garlic

• 2 cups vegetable stock/broth

• 1 cup milk (whole, 2%, or soy)

• Salt and pepper to taste

Instructions

1. Cut or break broccoli florets into small pieces. Cut most of the stems other than the very thick main stem into thumb-sized pieces.
2. Place all ingredients except for milk, salt, and pepper into a pot or Dutch oven, cover, bring to a boil over high heat, and then turn down heat to medium and let rapidly simmer for 8-10 minutes.
3. Remove the lid, add milk, bring back to a simmer, then remove from heat. Blend with a hand-held blender.
4. If a thicker texture is desired, simmer on stove on medium-low heat until desired consistency is reached.
5. Season to taste with salt and pepper.

Serves 2-3