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Broccoli Soup

Broccoli Soup

Broccoli Soup
Broccoli Soup

3 months ago, I visited the dentist for the first time in 5 years to have my wisdom teeth removed. It was a terrifying experience and the pain felt was truly worse than childbirth, but I am glad I got it over and done with. The downside to having surgery done in the mouth cavity is the ingestion of food, the rule of thumb is to go on a liquid diet for at least 3 days, and according to your personal comfort level, you can eat solids after that initial 3 days or longer. The only 2 plus points to my wisdom teeth removal process is 1) I get to take some time off being a mother (the husband was in charge for those few days) and 2) the painkillers (awesome! I may be a junkie at heart). For the first meal after my surgery, my husband made me this tasty broccoli soup that tasted delicious even when chilled and despite the pain I felt. I regard this as my comfort food now, and everytime I taste this soup, I am reminded of those bittersweet post wisdom-teeth removal days.

Broccoli Soup is one of the dishes that I leave to my husband to master, because it is one that he is very interested in perfecting (along with Pea Soup, but that is still a work in progress). Usually when he is hard at work in the kitchen crafting this soup, I would peek in occasionally to help clean up dirty dishes or shepherd the children out because they do stray in very often, piqued by their curiosity. It is a relatively straightforward recipe that yields enough soup for 6 people, a wonderful recipe to turn to for a small dinner party.

A great soup to enjoy hot on a cold winter's night, or served chilled on a warm summer's evening.

Broccoli Soup

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 6


  • 3 cloves Garlic
  • 600g Broccoli (about 2 medium-sized heads/3 smaller sized)
  • 1 small Carrot
  • 1 large Yellow Onions
  • 3-1/2 cups Chicken or Vegetable stock/broth
  • 1/2 cup Milk
  • 3 tablespoons Plain Flour
  • 1 teaspoon Dried Thyme
  • 1 tablespoon Dried Parsley
  • 3 tablespoons Butter
  • 1 tablespoon Olive Oil
  • Salt and Black Pepper (to taste)


  1. Prep the vegetables by chopping up the garlic, onion and carrot.
  2. Separate the florets and stem of the broccoli, cutting up the stem into smaller piecees, and set aside.
  3. Melt butter in a large pot over low heat. When all the butter has melted, turn the fire up to medium and add chopped onions and carrots.
  4. Saute for about 2-3 minutes, then add olive oil and chopped garlic.
  5. When the garlic has released its awesome fragrance, add the broccoli florets and saute for another 5 minutes.
  6. At this point, throw in the dried thyme and parsley, as well as a pinch of salt and pepper.
  7. Throw in the plain flour and mix in thoroughly for a minute or so.
  8. Pour in the chicken/vegetable stock, add the broccoli stems and allow the pot to come to a boil. Simmer for 15-20 minutes, after which pour in the milk and simmer for another 5 minutes.
  9. Turn off the heat and remove the broccoli stems.
  10. Blend the soup with a hand blender or by transferring into a food processor.
  11. Then, transfer the soup back into the pot and season further with salt and pepper. You have just made restaurant-quality Broccoli Soup from scratch!

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