Broccoli Spaghetti Soup

May 09, 2023May 9, 20230 4

Creamy Broccoli Spaghetti Soup recipe for a cozy dinner

by The Chefin Soup

Prep

10 min

Cook

35 min

Ready In

45 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

4-6

Calories

321

Sugar

Fat

19g

This Broccoli Spaghetti Soup is a hearty and comforting choice for a cozy dinner at home. The combination of broccoli and spaghettini creates a well-rounded and delicious soup that is both nutritious and tasty. This soup is easy to make and is perfect for busy weeknights. Broccoli is a nutrient-packed vegetable that is perfect for those looking to add more wholesome and healthy ingredients to their diet. Serve this soup with some crusty bread and a side salad for a complete and satisfying meal.

Instructions

1.	Bring a large pot of salted water to boil.
2.	Add the spaghettini and cook until al dente, about 8 minutes.
3.	Drain and set aside.
4.	In a large pot, heat the olive oil over medium-high heat.
5.	Add the chopped broccoli and salt, and cook until tender, about 5-7 minutes.
6.	Add the spaghettini and stir well.
7.	Pour in 4 cups of water and bring to a boil.
8.	Reduce heat, cover and let the soup simmer for 20 minutes.
9.	Blend the soup using a hand blender until smooth.
10.	Serve hot with freshly ground black pepper.

PROS

This soup is rich, creamy and flavorful and the addition of spaghettini gives it a nice texture.

Broccoli is packed with important vitamins and minerals, including fiber, Vitamin C and K and antioxidants.

CONS

The texture of the soup may be too smooth for some people.

This soup may not be suitable for those with wheat allergies as it contains spaghettini.

HEALTH & BENEFITS

Broccoli is known for its cancer-fighting properties and is also believed to help improve digestion and support heart health. This soup also contains olive oil which is a good source of healthy fats and has been linked to reducing inflammation and improving heart health.

	1 head broccoli , chopped
	1 pinch salt
	1 package spaghettini
	1/4 cup olive oil
	freshly ground black pepper to taste