Winter Broccoli Soup
One good thing about cold weather? Making hot and hearty soup!
-Recipes from More Vegetables, Please! by Elson Haas, M.D. and Patty James; 2009; New Harbinger Publications, Inc., newharbinger.com
Mmm! This is a delicious broccoli soup that can be served with grilled salmon, or all by itself with some peeled and chopped broccoli stems sautéed in olive oil and minced garlic.
Makes 4 Servings
1 bunch broccoli, florets only, coarsely chopped
2 small parsnips, peeled and sliced
1 medium onion, chopped
1 large celery rib, thinly sliced
4 cups vegetable broth or chicken broth
1/2 teaspoon freshly ground black pepper, or to taste
1 tablespoon lemon juice (optional)
1/2 teaspoon sea salt, or to taste
chopped fresh parsley, for garnish
1. Combine the broccoli, parsnips, onion, celery, broth, and pepper in a soup pot over medium-high heat. Cover and bring to a boil, then lower the heat and simmer until the vegetables are tender, about 20 minutes.
2. Purée soup with an immersion blender until smooth. Alternatively, you can use a regular blender or food processor, but be careful if using a blender. Don’t put the lid on tightly, as the pressure from the hot soup can cause it to pop off and spurt out hot soup. It’s a good idea to hold a kitchen towel over the blender lid just in case this happens.
3. Add the lemon juice, if desired, and then season to taste with salt. Serve hot, garnished with parsley.
Serve your winter broccoli soup in these cute bowls from target.com.