Lemon Broccoli Soup with Parmesan

Lemon Broccoli Soup with Parmesan

Sometimes only soup will do. This recipe is perfect paired with 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, even 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.


INGREDIENTS
2 tablespoons butter
5 cups broccoli stems, chopped
2 cups celery, chopped
3 cups onion, chopped
8 teaspoons garlic, minced
6 cups low-sodium vegetable stock
1 Parmesan rind
4 cups broccoli florets
2 tablespoons lemon juice, preferably Meyer
½ teaspoon black pepper
2 teaspoons salt
¼ cup Parmesan, grated

Before you begin, please note you will need an immersion blender or processor for this recipe.

On medium heat, melt butter in a large stockpot.

Add broccoli stems, celery, and onions, sautéing until softened.

Add garlic, stirring until fragrant, about one minute.

Add vegetable stock and Parmesan rind, stirring to combine.

Cover and simmer for 50 minutes.

Add broccoli florets, simmering until just tender.

Add lemon juice, pepper, and salt, stirring to combine.

Remove from heat and discard rind.

Using an immersion blender, purée soup, preserving some texture.

Top with grated Parmigiano-Reggiano and serve.



SERVING INFORMATION:
YIELD: 12
SIZE: 1 cup
CARBS: 11g
NET CARBS: 8g

NUTRITION INFORMATION:
CALORIES: 77
TOTAL FAT: 3g
DIETARY FIBER: 3g
CHOLESTEROL: 7mg
SODIUM: 944mg
SUGARS: 4g
PROTEIN: 3g
The nutrition information provided for this recipe is determined by Spoonacular.
Substituting any ingredients may change the posted nutritional values.




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