Broccoli Soup with Parmesan and Lemon
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 4
- 1 tablespoon extra-virgin olive oil
- 1 large brown onion, diced
- 2 large cloves garlic, crushed
- 1 x 400 gram tin cannelini or butter (lima) beans
- 1 litre (4 cups) vegetable or chicken stock
- 1 kg broccoli, roughly chopped
- ¼ cup Parmesan, freshly grated or peeled
- ¼ cup fresh parsley, chopped
- 1 lemon, cut into quarters
- Heat a large pot over medium heat. When hot, add the olive oil and onion and sautee for 10 minutes, until the onion is soft and starting to brown.
- Add a little water if the onion starts to stick.
- Add the garlic and cook for 1-2 minutes, then add the cannellini beans and stir well.
- Add the vegetable or chicken stock and bring to the boil over medium-high heat and cook for 2-3 minutes.
- Then add the broccoli and cook for 5 minutes.
- Carefully puree the soup in a blender or food processor.
- Return soup to the pot, taste and adjust the seasonings as necessary.
- Serve sprinkled with Parmesan and parsley and a lemon wedge on the side.
- Squeeze lemon over soup just before eating.
- Serve with big chunks of sourdough toast
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2016/04/04/broccoli-soup-with-parmesan-and-lemon/
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