Sometimes only soup will do. This recipe is perfect alongside a salad, as a wintry-inspired side to a meaty main, or best yet, solo on a cozy night. Filling, hearty … but not heavy. It comes together with little prep in about an hour, less if you opt out of adding the rind. Although, I highly recommend investing in this flavor-enhancing step — think of it as culinary upcycling.
Before you begin, please note you will need an immersion blender or processor for this recipe.
On medium heat, melt butter in a Dutch oven.
Add broccoli stems, celery, and onions, until softened.
Add garlic and stir until fragrant, about one minute.
Add vegetable stock and Parmigiano-Reggiano rind, stir to combine.
Cover and simmer for 50 minutes.
Add broccoli florets, simmer until just tender.
Add lemon juice, pepper, and salt, stir to combine.
Remove from heat and discard rind.
Puree soup, preserving some texture, using an immersion blender or processor.
Top with grated Parmigiano-Reggiano & serve.
Naturally low-carb & gluten-free
