By Susan Mykrantz

 Sometimes I am trendy and don’t even realize it. I like soup this time of year. It makes me feel warm and cozy and it is nutritious. And if I make a larger batch, I have leftovers (Leftovers are your friend) and I can freeze some for later when the dinner fairy is fresh out of ideas for meals. Chicken soup is my favorite, followed by a tie between broccoli and potato.

Broccoli is a colorful vegetable with a lot of healthy benefits. It is a good source of fiber, vitamins A, C, E, K, and B vitamins, minerals such as calcium, magnesium and potassium, as well as Omega-3 fatty acids, isothiocyanates, lutein and zeaxanthin. Broccoli is great in all kinds of foods, such as casseroles, stir-fries and soups. Broccoli soup combines all of the best features of the vegetable.

Broccoli can help with weight control. Each serving of broccoli may only contain 30 calories, so it is low in fat and high in fiber. Including broccoli soup in your diet can fill your stomach and help avoid cravings.

Broccoli soup can help maintain healthy digestion because of the fiber in the broccoli and it can also help improve healthy bacteria growth in the gut. It can also aid in the body’s detoxification.

This week Cook Simply is featuring broccoli soup recipes.

Broccoli Noodle Cheese Soup

3/4 cup finely chopped onion

3 tablespoons butter

6 cups water

6 to 8 chicken bouillon cubes

8 oz noodles

2 10 oz chopped frozen broccoli

¼ teaspoon garlic powder

6 cups milk

1 pound cubed Velveeta

Black pepper and salt to taste

Saute chopped onion in melted butter until tender. Add water and bouillon cubes. Heat until boiling and bouillon is dissolved. Add noodles and spices. Cook for 3-4 minutes. Add chopped, thawed broccoli, Cook 4-6 minutes. Add milk and cubed cheese. Heat until the cheese is melted. Stir occasionally until cheese is melted.

Cheesy Broccoli Soup

6 tablespoons butter

1 cup finely chopped onion

1 large clove garlic

1/3 cup flour

3 ¼ cups whole milk

1-quart chicken broth

3 cups chopped broccoli

½ cup heavy cream

2 cups shredded sharp cheddar cheese

1/3 cup finely chopped parmesan cheese

Salt and pepper to taste

Melt butter in a medium saucepan over medium-high heat. Add onion and cook, stirring frequently until the onion is translucent and tender, about 8 minutes. Add garlic and flour and cook for about 2 minutes, stirring constantly. While whisking, slowly add milk, chicken broth and broccoli. Cook, stirring constantly until the mixture thickens and begins to boil. Reduce the heat to simmer and cook, stirring frequently, until the broccoli is tender, about 8 to 12 minutes. Stir in the cream. Remove from heat, stir in cheeses, mixing until melted. Season to taste with salt and pepper.

Lighten Up Cream of Broccoli Soup

1 ½ pound fresh broccoli

2 teaspoons margarine

1 cup chopped onion

¼ cup finely chopped carrot

¼ cup finely chopped celery

2 tablespoons flour

2 cups defatted chicken broth

1 cup 2 percent milk

Salt and pepper to taste

Wash and clean the broccoli. Chop broccoli and separate the flowerets and the stems. Heat the margarine in a large saucepan over medium heat. Add onion and saute until tender. Add carrots, celery and broccoli stems. Stir in flour and cook, stirring for 1 minute. Add chicken broth and increase the temperature and simmer. When vegetables are almost soft, add milk, broccoli tops and bring the soup back to simmering. Remove the soup from heat and puree in a blender in two batches. Pour the pureed soup back into the saucepan, salt and pepper to taste.  Keep the soup warm over low heat until ready to serve or allow the soup to cool, refrigerate and serve cold. Serves 10.

Creamy Broccoli Soup with a Kick

2 Tablespoons butter

¾ cup finely chopped onion

3 cups diced potatoes

¼ teaspoon curry powder

1 cup water

1 package (10 ounces) frozen broccoli, thawed

2 ½ cups chicken broth

2 ½ cups milk (divided)

¾ cup whipping cream

1/8 teaspoon nutmeg

Salt and pepper to taste

Melt the butter in the saucepan. Add the onions, potatoes, curry powder and water. Simmer, covered over medium heat, until the vegetables are tender.

Puree the broccoli and chicken broth in a food processor or blender. Pour into the top pan of a double boiler.

Puree the potato mixture with 1 ½ cups of milk in a food processor or blender.  Pour into the top pan of a double boiler.

Add 1 cup of milk, ¾ cup whipping cream, nutmeg. Add salt and pepper to taste.

Heat mixture in top of double boiler over boiling water until the mixture is hot, but not boiling. Serves 8.