Lemon Broccoli Soup with Parmesan
This content originally appeared on ForGoodMeasure. Republished with permission.
Sometimes only soup will do. This recipe is perfect alongside 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, 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.
Lemon Broccoli Soup with Parmesan
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Equipment
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Immersion blender or processor
Ingredients
- 2 tablespoons butter
- 5 cups broccoli stems chopped
- 2 cups celery chopped
- 3 cups onion chopped
- 8 teaspoons garlic minced
- 6 cups vegetable stock low sodium
- 1 Parmigiano-Reggiano rind
- 4 cups broccoli florets
- 2 tablespoons lemon juice preferably Meyer
- ½ teaspoon black pepper
- 2 teaspoons salt
- ¼ cup Parmigiano-Reggiano grated
Instructions
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On medium heat, melt butter in a Dutch oven.
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Add broccoli stems, celery, and onions, until softened.
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Add garlic and stir until fragrant, about one minute.
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Add vegetable stock and Parmigiano-Reggiano rind, stir to combine.
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Cover and simmer for 50 minutes.
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Add broccoli florets, simmer until just tender.
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Add lemon juice, pepper, and salt, stir to combine.
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Remove from heat and discard rind.
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Puree soup, preserving some texture, using an immersion blender or processor.
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Top with grated Parmigiano-Reggiano & serve.
Notes
- Naturally low-carb & gluten-free
- Net carbs: 8g
Nutrition
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
Source: diabetesdaily.com
