Creamy Lemon Broccoli Soup - Made without any dairy, this soup is a great healthy option that suits many diet types.
I have great memories of eating soup as a kid.
My dad used to make a huge pot of homemade soup along with submarine sandwiches on fresh-baked bread every Saturday, and it was a meal I looked forward to each week.
Now that I'm an adult, I have a perpetual affinity for the liquid dish, especially now that I'm caring for a family. It's easy to assemble, wonderfully healthy, and very filling.
Creamy broccoli soups have always been a favorite of mine, but most recipes call for dairy or obscene amounts of butter and flour, so I've always shied away from them.
During my first couple of trials with this soup, I was using rice flour as a thickener, which I found a bit 'off' in taste, but once I started leaving it out and just pureeing the soup as is, I felt it was much more complete. Don't skip the fresh lemon...it sets it off perfectly.
Creamy Lemon Broccoli Soup
- 2 Tbsp olive oil or butter
- ½ cup yellow onion chopped
- ½ cup celery chopped
- 2 carrots chopped
- 2 cloves garlic minced
- 1 tsp sea salt plus more to taste
- ½ tsp black pepper
- 4 ½ cups water
- 16 ounces broccoli florets (defrosted if using frozen, which I do)
- lemon juice to taste (I usually add a whole juicy lemon to the pot)
- Heat the oil in a large pot.
- Add in the onion and saute 3-4 minutes.
- Add in the celery and carrot and cook for 1-2 minutes.
- Add in the garlic and saute for about 30 seconds.
- Add in the water, broccoli, salt, and pepper, and bring it to a low boil.
- Cover the pot and simmer the mix for 15 minutes until the broccoli is fork tender.
- Using an immersion or high-speed blender, puree the mix until smooth.
- Re-taste, and add more salt and pepper to your liking.
- Ladle into bowls with a lemon wedge on the side (about one teaspoon per bowl is good).
While my daughters also love soup, they don't like huge bites of vegetables. By blending everything together, this creamy soup becomes much more kid-friendly!
If you like bites of vegetables, feel free to blend it less or reserve some of the vegetables, adding them back after blending.
I meant to post this recipe back in January for 'Detox-mas', but ended up holding it back because I wanted to re-test it. I'm so glad I did because the changes I made really amped up the flavor and overall appeal, making me want to make it again and again (a true sign of a great recipe).