Creamy Lemon Broccoli Soup
This creamy and delicious soup is made without any dairy!
Servings 6 bowls
Calories 62kcal
Ingredients
- 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)
Instructions
- 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).
Notes
Weight Watchers points (new system): 2
Nutrition
Calories: 62kcal | Carbohydrates: 8.9g | Protein: 2.6g | Fat: 2.7g | Fiber: 3g | Sugar: 2.9g