Broccoli is an all-star food with many health benefits when it comes to great-tasting foods. While low in calories, Broccoli is a good source of fiber and protein, with iron, potassium, calcium, selenium, and magnesium as well as vitamins A, C, E, K and a wide variety of B vitamins including folic acid.
Serve broccoli, from pasta and stir-fries to soups and salads, in a variety of tasty dishes. We can steam, bake, boil and roast this versatile vegetable.
Here I am sharing how I like to have the goodness of this superfood in souplicious way
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) ⅓ cup butter
1 onion chopped
4 cloves garlic, finely chopped
⅓ cup plain flour
2 cups low sodium chicken stock
¾ tsp salt
½ tsp freshly crashed black pepper
1 tsp vegetable stock powder
1 tsp mustard powder
1 tsp garlic powder
500 g broccoli florets, cut into small pieces
2 large carrots, peeled and grated
2 cups low fat cheddar cheese
1 Melt the butter over medium heat in a big saucepan.
2 Fry the onion for approx. 2 minutes.
3 Add the garlic, then cook for another minute.
4 Whisk in the flour and cook until golden brown
5 Reduce heat to medium-low and pour in stock gradually and stirring well to mix and dissolve the flour into the mixture.
6 Season with salt and pepper, powdered stock, mustard powder and powdered garlic.
7 Give it a good mix and allow to cook and thicken for around 5 minutes, while periodically stirring.
8 Add broccoli and carrots and simmer gently for another 20 minutes, until broccoli is completely tender.
9 Add in the cheese and whisk until blended
10 Serve hot with bread rolls.
Ingredients ⅓ cup butter
1 onion chopped
4 cloves garlic, finely chopped
⅓ cup plain flour
2 cups low sodium chicken stock
¾ tsp salt
½ tsp freshly crashed black pepper
1 tsp vegetable stock powder
1 tsp mustard powder
1 tsp garlic powder
500 g broccoli florets, cut into small pieces
2 large carrots, peeled and grated
2 cups low fat cheddar cheese
Directions 1 Melt the butter over medium heat in a big saucepan.
2 Fry the onion for approx. 2 minutes.
3 Add the garlic, then cook for another minute.
4 Whisk in the flour and cook until golden brown
5 Reduce heat to medium-low and pour in stock gradually and stirring well to mix and dissolve the flour into the mixture.
6 Season with salt and pepper, powdered stock, mustard powder and powdered garlic.
7 Give it a good mix and allow to cook and thicken for around 5 minutes, while periodically stirring.
8 Add broccoli and carrots and simmer gently for another 20 minutes, until broccoli is completely tender.
9 Add in the cheese and whisk until blended
10 Serve hot with bread rolls.
