Broccoli Soup with Parmesan and Lemon
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
  1. 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.
  2. Add a little water if the onion starts to stick.
  3. Add the garlic and cook for 1-2 minutes, then add the cannellini beans and stir well.
  4. Add the vegetable or chicken stock and bring to the boil over medium-high heat and cook for 2-3 minutes.
  5. Then add the broccoli and cook for 5 minutes.
  6. Carefully puree the soup in a blender or food processor.
  7. Return soup to the pot, taste and adjust the seasonings as necessary.
  8. Serve sprinkled with Parmesan and parsley and a lemon wedge on the side.
  9. Squeeze lemon over soup just before eating.
  10. Serve with big chunks of sourdough toast
Recipe by Healthy Home Cafe at