Wednesday, October 29

Broccoli, Lemon, & Parmesan Soup

A healthy five-ingredient soup for the cold months ahead


Broccoli, Lemon, and Parmesan Soup


I used to make a lot of soup when I was working at my previous job because the leftovers made a great lunch the next day. Now that I get free meals at work (combined with the never-ending heat wave we've had since May), I've been missing the big batches of soup I used to cook nearly every week. I went on a bit of a cooking bender over the weekend and threw together a batch of this broccoli, lemon, and parmesan soup from Food52 in anticipation of a meatless Monday dinner. Unlike most soup recipes, the vegetables don't simmer in the broth for long at all. Instead, the broccoli is blanched and then very slowly cooked in garlic and olive oil until super soft before a quick simmer in chicken broth and a pulse in the food processor. I love the freshness that the lemon adds to the dish and suggest finishing each bowl with a fresh sprinkle of lemon zest to enhance the smell and flavor of the lemon in the dish. Serve this with some homemade croutons or a chunk of crusty bread and a salad for a filling and healthy meal.


Related Recipes:
- Cheddar Cauliflower Soup
- Chicken & Broccoli Stuffed Potatoes
- Asparagus Soup with Greek Yogurt


Broccoli, Lemon, & Parmesan Soup:
  • Bring a large pot of water to a boil.
  • Meanwhile, cut 2 lb. broccoli into florets and chop the stems into thin spears.
  • Cook the broccoli in boiling water for 5 minutes, then drain well.
  • In another large pot, heat 2 tbsp. olive oil and smash and peel 2-3 large garlic cloves.
  • Add the garlic to the hot oil and cook for a few minutes, until fragrant and lightly golden.
  • Add in the broccoli and a big pinch of salt and pepper, reduce the heat to lower, and cover the pot with a lid.
  • Cook the broccoli, stirring occasionally, for about 45 minutes, or until very tender.
  • Add in 4 c. low-sodium chicken broth, bring to a boil, then lower to a simmer and cook for another 10 minutes.
  • Stir in 2 tbsp. lemon juice and another pinch of salt and pepper.
  • Transfer soup to a food processor and pulse until smooth with some small chunks.
  • Add the soup back to the pot and stir in 1/2 c. grated parmesan cheese.
  • Taste for seasoning and adjust if necessary.
  • To serve, ladle into bowls and top with a pinch of grated lemon zest and more grated parmesan.

Serves four-six