Winter Broccoli Soup
While most broccoli soups are loaded with cheese and cream, this one is full of true broccoli flavor. Instead of making the soup itself cheesy, just add a drizzle of cream and a little bit of shredded cheese on top when serving for a much lighter version of a traditionally unhealthy soup.
Did you know: While most soups are often better as leftovers (since the flavors meld together beautifully), broccoli is one soup that does not, due to the strong flavor of the small green trees. So don’t make more than you’ll be able to eat for one meal to avoid throwing out your soup the next day. I’ve learned this from experience.
Ingredients:
1 large celery rib, thinly sliced
1 medium bunch broccoli, florets only, coarsely chopped
1 medium onion, chopped
2 small parsnips, peeled and sliced
4 cups fat-free reduced sodium vegetable broth or vegetable broth
Salt and freshly ground black pepper to taste
2-3 tsp. lemon juice, optional
Chopped fresh parsley for garnish
Directions:
In a deep saucepan, place celery, broccoli, onion, parsnips, broth and pepper. Cover tightly and bring to boil over medium-high heat. Reduce heat and simmer until vegetables are very tender, about 20 minutes.
In a blender, puree soup until velvet-smooth. Serve in bowls or pour into mugs. Garnish with parsley if desired.
(makes 6 servings)
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