Creamy Broccoli Soup
Makes 8 (1-cup) servings
Prep time: 10 minutes Cook time: 40 minutes
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
2 garlic cloves, minced
2 pounds broccoli, stems and crowns, roughly chopped
1/4 teaspoon salt
Freshly ground black pepper
5 cups vegetable broth
1/4 cup fresh lemon juice
Small blanched broccoli florets for garnish (optional)
1. Heat oil over medium heat in a large nonstick saucepan. Add onion and garlic, reduce heat to low, and cook until softened, about 7 minutes. Add broccoli, salt, and a pinch of pepper; stir well to coat. Add broth and lemon juice; raise heat and bring to a simmer. Partially cover, reduce heat to low, and simmer gently until broccoli is very tender, about 25 minutes.
2. Transfer soup to a blender and puree, in batches if necessary, or use a hand blender. Serve hot, garnished with a small broccoli floret, if desired.
80 calories 2.5 g total fat (0 g sat) 4 g protein 4 g fiber 390 mg sodium.
Make-ahead tip: Soup can be made up to 3 days in advance and refrigerated in a covered container. It can also be frozen for up to 1 month.
Order your copy of The South Beach Diet Parties & Holidays Cookbook today.