Creamy Broccoli Soup
This rich yet surprisingly dairy-free soup makes a great appetizer or dinner. Cook up a batch on Sunday afternoon and enjoy it during the week, as it stays good in the fridge for up to three days and can be frozen for up to one month.
- 1 tablespoon extra-virgin olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 pounds broccoli stems and crowns, roughly chopped
- 1/4 teaspoon salt
- 1 pinch freshly ground black pepper
- 5 cups vegetable broth
- 1/4 cup fresh lemon juice
- Small blanched broccoli florets, for garnish (optional)
- Heat oil over medium heat in a large nonstick saucepan. Add onion and garlic, reduce heat to low, and cook until softened, about 7 minutes. Add broccoli, salt, and pepper; stir well to coat. Add broth and lemon juice, and bring to a simmer.
- Partially cover, reduce heat to low, and simmer gently until broccoli is very tender, about 25 minutes. Transfer soup to a blender and puree, in batches if necessary, or use a hand blender. Serve hot, garnished with a small broccoli floret, if desired.
- Reprinted from The South Beach Diet Parties & Holidays Cookbook by Arthur Agatston, M.D. Copyright (c) 2006 by Arthur Agatston, M.D. By permission of Rodale Books.
- Nutrition information based on a 1-cup serving size.
Per serving: 80 kcal cal., 2.5 g fat (0 g sat. fat), 390 mg sodium, 4 g fiber, 4 g pro.. Percent Daily Values are based on a 2,000 calorie diet