Freshly harvested Broccoli into Soup

For community kitchen last month, we turned our Garden Club’s freshly harvested broccoli into a delicious creamy broccoli soup.

We planted these babies last summer and the plants overwintered well – so in March the little sprouting broccoli started to appear, and now in April we are in full harvest mode. The harvest gave us a few pounds altogether.

Because some people are lactose intolerant, we used cannellini beans to make it creamy (and filling) instead of cream or milk. It was a hit. Here’s the basic recipe:

Able Community Kitchen’s Harvest Broccoli Soup

2 lb broccoli


2 yellow onion diced

4 garlic cloves minced

2 x 15-oz can cannellini beans

5 cups vegetable stock / water

Salt n pepper

Shredded cheese for optional topping


  1. Steam broccoli about 3 minutes. Reserve some for garnish
  2. Saute onion in oil about 10 mins, add garlic for 3-5 mins
  3. Add beans and stock, bring to simmer
  4. Add salt and pepper
  5. Remove from heat, add broccoli
  6. Puree until smooth
  7. Garnish each bowl with broccoli and cheese


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