Broccoli Soup Recipe (No Cream)

  • Preparation 15 min
  • Cooking 30 min
  • Servings 6
  • Freezing Absolutely

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Soup

  • 1 large head of broccoli, cut into florets (about 4 cups)
  • 3 tbsp (45 ml) olive oil
  • 1 yellow onion, peeled and chopped
  • 1 leek, white and pale green parts, washed and sliced
  • 2 garlic cloves, peeled and finely chopped
  • ½ tsp (2 ml) dried oregano
  • ¼ tsp (1 ml) dried thyme
  • 4 small yellow-fleshed potatoes, peeled and cubed (about 2 ½ cups)
  • 6 cups (1.5 L) chicken broth
  • 3 cups (142 g) fresh baby spinach
  • ¼ cup (60 ml) chopped fresh mint, packed
  • ¼ cup (60 ml) chopped fresh flat-leaf parsley
  • The zest and juice of one lemon
  • ⅓ cup (80 ml) grated parmesan

To serve

  • Croutons browned in butter
  • Olive oil
  • A few fresh mint leaves

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Preparation

  • Steam the broccoli florets for 4 to 5 minutes, until tender at the tip of a knife and vivid green. Take them off the heat and set aside.
  • In a large pot over medium heat, warm the olive oil. Add the onion, leek, garlic, oregano and thyme. Season with salt and pepper. Sweat for 4 to 5 minutes, until the leek and onion are tender.
  • Add the cubed potatoes and the chicken broth. Bring to a boil, then cover, reduce the heat to low and simmer for 15 to 20 minutes, until the potatoes are tender at the tip of a knife.
  • Take the pot off the heat. Add the reserved broccoli, the spinach, the mint and the parsley, and stir: the spinach will wilt within seconds in the hot soup.
  • Blend with an immersion blender right in the pot, to whatever texture you like. Velvet smooth or with a little grain left, that’s your call.
  • Add the lemon zest and juice along with the parmesan and stir. Taste, then season with salt and pepper as needed.
  • Serve hot in large bowls, topped with croutons, a drizzle of olive oil and a few fresh mint leaves.