It’s quick, easy and highly nutritious. And it tastes yummy too. What is it? Broccoli soup! March is that unpredictable month when it can suddenly be a warm summer day or it can decide to punish with cold rains and wind. Either way, a vegetable soup is a welcomed meal.
Many soup recipes take a few hours to prepare but this one has just a few simple steps. I roast all the veggies together to bring out their sweetness, puree them and combine with stock. Easy. Many broccoli soup recipes add milk or cream and piles of cheddar cheese. I’m sure it’s tasty, but I’d rather not be overwhelmed with dairy. Let’s lighten up. After all, it’s spring!
Rough chop the broccoli, potatoes and onion. Toss with the olive oil, salt and lemon pepper. Roast for 45 minutes.
Puree roasted veggies in food processor.
Transfer to a large sauce pan and add 4 cups vegetable stock and heat.
Dish up and serve with a sprinkle of cheese and green onions.
Roasted Broccoli Soup
2 large heads of broccoli
3 Yukon gold potatoes
½ large onion
3 tablespoons olive oil
4 cups vegetable stock
Bunch of green onions
Grated parmesan cheese
Preheat oven to 425 degrees
Rough chop the broccoli, potatoes and onion
Spread on a foil lined baking sheet, drizzle with olive oil add salt and pepper and roast for about 45 minutes.
Once cooked, transfer to a food processor and puree with some of the stock.
Pour into a saucepan, add remaining stock and heat.
Dish up and top with some chopped green onions and grated cheese
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