This recipe came about a few years ago when I was looking for a simple soup to make in a short amount of time and only had some broccoli in the fridge. The taste profile this soup is pretty straight-forward. It is tasty, but simple. However, like my favorite pair jeans that I always want to wear, I keep coming back to this soup. It has been in regular rotation in my kitchen since I conceived of it. It is just a really nourishing soup: satisfying, simple and healthy. A large bowl with some nuts or feta cheese sprinkled on top easily makes a meal for me.
Instead of adding cream to this soup (I do fine with butter and cheese, however milk and cream do a number on my stomach) I added in a handful of quinoa. I use this trick quite often. Quinoa works well with most vegetables, gives puréed soup a bit more substance and beefs up the nutrient and protein levels of the soup.
I have made many different versions of this soup. The recipe I provide below is the simplest version I have made. It is flavored with fresh parsley and lemon. If you wanted to play around with the flavor you could add some chili or cayenne pepper. A spoonful of miso swirled around also works wonders. And I think a smoked paprika version would be quite delicious. If you come up with a version that you especially like please let me know.
As I said previously this soup is simple, good and nourishing. Enjoy!!
Easy Broccoli Soup
- 8-10 cups of vegetable broth
- 1 large, or 2 medium sized onions
- 2 carrots
- 2 heads of broccoli
- 2 cloves of garlic
- 1/3 cup quinoa
- 1/2 teaspoon salt
- 1 bunch of parsley
- 1 lemon
- Pine nuts, or other nuts to garnish (optional)
- In a medium-sized soup pot bring 8 cups of vegetable broth to a boil. Clean the vegetables and quinoa if necessary. Peel and chop the onions and carrots into large chunks. Peel and dice the garlic cloves. Peel the stems of the broccoli. Chop the steams and florets into chunks. Add the chopped vegetables, garlic, quinoa and salt to the boiling vegetable broth. Cover with a lid and allow to simmer for 20 minutes.
- In the meantime wash the parsley. Put aside a few sprigs to garnish the soup. Roughly chop the rest of the parsley and add to the soup pot once the vegetable and quinoa are finished cooking. Turn off the burner and allow to sit for a few minutes.
- Using a regular or immersion blender purée the soup. Add additional broth if needed.
- Before serving squeeze in the juice of the lemon to taste. Garnish the soup with the remaining parsley and pine nuts (optional). Enjoy!