Broccoli Butterfly Soup

Transform your dinner table into a whimsical garden with Broccoli Butterfly Soup—a creamy, comforting dish that’s as beautiful as it is delicious. This vibrant recipe features tender broccoli, buttery potatoes, and aromatic garlic blended into a velvety soup base, finished with a swirl of heavy cream for a luscious texture. The magic comes alive with lightly steamed broccoli florets, artfully placed atop each bowl to resemble delicate butterfly wings, making it perfect for impressing guests or adding a playful touch to family meals. Ready in just 45 minutes, this soup combines wholesome ingredients like fresh parsley and savory vegetable stock, offering a delightful balance of nutrition and flavor. Pair it with crusty bread, and enjoy a warm, inviting meal that's as Instagram-worthy as it is satisfying.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium broccoli crowns
• 2 tablespoons butter
• 1 medium yellow onion
• 3 large garlic cloves
• 1 large potato
• 4 cups vegetable stock
• 0.5 cups heavy cream
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Cut the broccoli into small florets, reserving some of the smaller, intact pieces to use later as a garnish resembling 'butterfly wings.' Peel the stems and chop them into smaller chunks for the soup base.

Step 2

Peel and finely dice the yellow onion and garlic cloves. Peel and chop the potato into small cubes.

Step 3

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until fragrant and softened.

Step 4

Add the chopped potato and broccoli stems (not the florets yet) to the pot. Stir to coat everything in the butter, cooking for another 2 minutes.

Step 5

Pour in the vegetable stock and bring the soup to a boil. Reduce the heat to a gentle simmer, cover, and cook for 15 minutes until the potato and broccoli stems are tender.

Step 6

While the soup is simmering, steam or lightly blanch the reserved broccoli florets for 3-4 minutes until bright green but still crisp. Set these aside to use as a decorative topping for the finished soup.

Step 7

Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. Stir in the heavy cream and season with salt and black pepper, adjusting to taste.

Step 8

Ladle the soup into bowls, then carefully arrange the reserved broccoli florets on the surface of each bowl to resemble butterfly shapes. Sprinkle with chopped fresh parsley for garnish.

Step 9

Serve the Broccoli Butterfly Soup warm with crusty bread or crackers, and enjoy!

Nutrition Facts

Serving size	1890.8 grams (1890.8g)

Amount per serving	% Daily Value*
Calories	1543

Total Fat 85.30g	109%
Saturated Fat 42.20g	211%
Polyunsaturated Fat 7.40g
Cholesterol 195mg	65%
Sodium 5413mg	235%
Total Carbohydrate 160.70g	58%
Dietary Fiber 28.00g	100%
Total Sugars 29.80g
Protein 35.30g	71%

Vitamin D 5IU	23%
Calcium 393mg	30%
Iron 10mg	53%
Potassium 4270mg	91%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 9.1%

Carbs: 41.4%