Navesink Nutrition’s Broccoli Bisque | The Monmouth Moms

We are always looking for ways to make dinner fun and healthy for the kids! In lieu of the traditional corn beef and cabbage for St. Patty’s Day, try feeding them this delicious Broccoli Bisque by Therese Bonanni, from the Navesink Wellness Center.  Instead of telling them it’s broccoli, give it an intriguing name like Leprechaun soup or poop…depending on your children’s sense of humor. Happy St. Patrick’s Day Monmouth Moms!


Recipe originally featured with Navesink Wellness Center.



· 1 Medium Head Broccoli
· 2 Tablespoons Olive Oil
· 1 Yellow Onion, Chopped
· 3 Large Cloves of Garlic, Chopped
· 1 Small Potato, Peeled & Cut into 1″pieces
· 4 Cups (32 oz.) Container Bone Broth or Low Sodium, Chicken or Vegetable Broth
1. Trim about 2” off broccoli stem and discard. Cut florets off broccoli and set aside. Cut up remaining stems into 1” pieces.
2. Heat oil in a 4 to 6 quart stockpot over medium heat. Add onion and garlic and sauté until softened and onion is translucent.
3. Add potato, chicken broth and broccoli stems to pot. Cover and bring to a slow boil for 10 minutes.
4. Add reserved broccoli florets to pot. Cover and boil 5 to 7 more minutes until broccoli and potato are soft when pierced with a fork.
5. Let cool before transferring to blender or food processor. Puree, in batches, until smooth (or use an immersion blender.)
6. Season to taste with freshly ground black pepper and serve with a drizzle of olive oil on top.
Makes 6 Servings

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