The Empty Kitchen 05: Broccoli Soup

Welcome to the Empty Kitchen, your one and only guide to the easiest and simplest recipes out there! Use this series as an opportunity to test out your skills in the kitchen and you’ll see, it ain’t that scary…

Saying goodbye good riddance to winter means saying goodbye to hearty, winter meals. While this soup isn’t very heavy, you probably won’t want to make it when the weather gets really warm. There’s still a ways to go until then, so might as well make it while you still can during the last stretch of cold weather.

This is super (soup-er. HAR HAR! ) healthy and you can modify the recipe according to whatever vegetables you have at home. For example, you can also substitute broccoli with cauliflower or a bunch of asparagus.

Recipe is adapted from From Scratch.

 

Photos by Kelly Duval

Photos by Kelly Duval

Ingredients:
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1/2 bell pepper, diced (or 2 carrots, diced)
  • 2 large broccoli florets
  • 3 garlic cloves, crushed
  • 4 cups vegetable broth or chicken broth
  • 1/3 tsp chili flakes
  • 1/2 lemon, zested and juiced
  • Salt and pepper to taste
  • Optional: Serve topped with cream
Directions:
  • Assemble the needed ingredients and chop all the vegetables.

Chopping broccoli always reminds me of Dana Carvey’s SNL skit…

  • Heat a large pot to medium heat. Add about 2 teaspoons of olive oil or butter and let it heat up.
  • Add in the onions, celery and bell pepper/ carrots. Let cook for about 5 minutes.
  • Add the garlic and chili flakes, and stir everything together. You can add more chili flakes if you want it spicier, but I added too much the first time and it overwhelmed the other flavours, so maybe hold back a bit. Cook for another few minutes.
  • Pour in the broth and raise the heat to bring soup to a boil. Add in the broccoli (or other vegetable of choice). Cook for another 5 minutes or more, until the broccoli is tender.
  • Remove the pot from heat and pour it into a blender to purée. Add in lemon zest and juice and salt and pepper. You’ll probably have to blend it in sections so as not to overwhelm the blender and have soup splatter all over, like I did…
  • Taste to see if you should add in any other spices or more salt and pepper, and you’re done!

About Kelly Duval

Born in Montreal, Kelly is a recent English Literature and Creative Writing graduate. Perpetually dreaming of delicious food, searching for fluffy animals and hoarding notebooks.

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