Name: Broccoli, Lemon & Parmesan Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 2 cloves garlic (peeled & chopped); 1 head broccoli; 1 lemon (juice); 3 cups vegetable stock ((chicken for meat eaters)); 1/2 cup (50g) Parmesan cheese (grated); 1/2 teaspoon salt; 1/2 teaspoon pepper

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Gluten Free Low Carb Vegetarian

Broccoli lemon soup with parmesan make a great comfort food soup. The lemon gives this soup a great flavour to awaken your taste buds.

At the moment, it seems that a lot of friends are suffering from colds or manflu which put thoughts of soup in my mind. Soup is a dish we turn to when we feel under the weather but it also makes a great comfort food when you are in full health! A bowl of soup can also be a bowl of health too. I’m trying to get back into eating soups as it’s not often a dish that comes up when I think about what to have for lunch or dinner most days. When I suggest soup to the Chief Taster he gives me the same look when I say I am baking with flaxseed. Although I forced a bowl on him yesterday (there’s an image you can all enjoy) and he was as surprised as I was how we had forgotten how delicious a bowl of soup is.

I love roasted broccoli with lemon and parmesan so thought to myself, why not put those flavours in a soup? Plus, broccoli is an antioxidant powerhouse, with key vitamins, flavonoids and carotenoids. It is great to help battle both chronic inflammation and the risk of developing cancer.

I used every part of the broccoli stalk in this recipe too. Inspired by grandmothers who would boil vegetables until you could press them through a sieve, I boiled it all for a good 20 minutes to make sure that the stalk was cooked too. Why waste the stalk? I would use it with my spiralizer so why not throw it in the pot too. Roasting the broccoli would make a great tasting soup but it would have taken longer to cook so that’s for another day.

If you wanted to keep this soup vegan then simply omit the Parmesan cheese and perhaps replace it with nutritional yeast. The lemon and the broccoli together are delicious. I wanted the soup a bit more creamy and was out of coconut milk so reached for the Parmesan pot. So much for cutting down on my cheese this January too! I blame the massive cheese counters in our supermarkets. As you walk in you are face with temptation! Time to think of a cheese soup perhaps!

Broccoli, Lemon & Parmesan Soup

Angela Coleby

Broccoli lemon soup with parmesan make a great comfort food soup. The lemon gives this soup a great flavour to awaken your taste buds.

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Soup

Servings People

Ingredients

2 tablespoons olive oil
2 cloves garlic peeled & chopped
1 head broccoli
1 lemon juice
3 cups vegetable stock (chicken for meat eaters)
½ cup (50g) Parmesan cheese grated
½ teaspoon salt
½ teaspoon pepper

Instructions

Heat the olive oil in a saucepan
Add the garlic and sauté for 3 minutes.
Add the broccoli and sauté for a further 5 minutes
Add the vegetable stock, bring to the boil, cover and simmer for 20 minutes.
Remove from the heat and blend (I use a hand blender).
Add the lemon juice and Parmesan and blend until smooth.
Serve, slurp and enjoy!

Notes

Nutritional Info per serving: 269 Calories, 21g Fat, 12g Protein, 10g Total Carbs, 3g Fibre, 7g Net Carbs

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