12 Easy Healthy Soup Recipes for One-Pot Weeknight Dinners

Finding quick healthy dinners for weeknight meals can feel like a challenge when time is short. These one pot soup recipes focus on simple ingredients and easy steps that fit into a regular routine. Each one keeps things nutritious while cutting down on dishes to wash later. They work well for single servings or small portions without extra planning. Here are 12 options to try this week.

Helpful Tips Before You Start

These tips will help you pull off quick one-pot soups on busy weeknights.

Chop Ingredients in Advance

Cut vegetables the night before and store them in the fridge. This cuts down on evening prep time.

Pick a Heavy Pot

Use a Dutch oven or wide stockpot for even heat. It prevents sticking and makes stirring simple.

Add Delicate Greens Last

Stir in spinach or kale during the final two minutes. This keeps their color and nutrients intact.

Taste Before Serving

Adjust salt, pepper, or lemon at the end of cooking. Soups often need a quick flavor check once they finish simmering.

Lemon Garlic Chicken Orzo Soup

This lemon garlic chicken orzo soup comes together in one pot for busy weeknights when you want something warm and filling without much cleanup. It uses simple ingredients to create a light yet satisfying meal that feels fresh and comforting at the same time.

The soup combines tender chicken pieces with orzo pasta in a broth brightened by lemon and garlic. Carrots and celery add a bit of texture and natural sweetness that balances the savory flavors.

Lemon Garlic Chicken Orzo Soup

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 cup orzo pasta
• 1 lemon, zested and juiced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
• Add the onion, carrots, and celery to the pot. Cook for 4 minutes until the vegetables begin to soften.
• Stir in the garlic and cook for 1 minute until fragrant.
• Pour in the chicken broth and bring the mixture to a boil.
• Add the orzo, lemon zest, lemon juice, and dried thyme. Reduce heat to a simmer and cook for 10 minutes, stirring occasionally.
• Season with salt and pepper to taste. Remove from heat and stir in the fresh parsley before serving.

Notes

Zest the lemon before juicing it to get the most flavor into the broth. If the soup thickens too much after sitting, add a splash of broth when reheating. Leftovers store well in the fridge for up to three days.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife

Smoky Chipotle Black Bean Soup

This soup brings bold smoky flavor with a gentle heat that works well on busy weeknights. It comes together in one pot using pantry staples and delivers a thick, hearty texture that feels satisfying without much effort.

It pairs nicely with a simple green salad or warm tortillas for a complete meal. The black beans stay whole in some spots while others break down for a creamy consistency.

Smoky Chipotle Black Bean Soup

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large Pot
• Immersion Blender
• Wooden Spoon

Ingredients

  

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 2 cans (15 ounces each) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon salt
• Juice of 1 lime
• Fresh cilantro, chopped, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
• Stir in the garlic, chipotle peppers, and adobo sauce. Cook for 1 minute until fragrant.
• Add the cumin and smoked paprika. Stir for 30 seconds to toast the spices.
• Pour in the black beans and vegetable broth. Add the salt and bring the mixture to a simmer.
• Cook uncovered for 15 minutes, stirring occasionally. Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
• Stir in the lime juice. Taste and adjust salt if needed. Serve hot with chopped cilantro on top.

Notes

For a thicker soup, blend a larger portion or mash some beans against the side of the pot before adding the lime juice. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Immersion Blender, Wooden Spoon

Thai Coconut Curry Lentil Soup

This one-pot soup combines red lentils with creamy coconut milk and Thai red curry paste for a hearty yet light dinner. It comes together quickly on busy weeknights when you want something warm and filling without much cleanup.

The finished soup has a thick texture with mild heat, subtle sweetness from the coconut, and bright notes from lime. Red lentils break down to create a creamy base while carrots add a bit of bite.

Thai Coconut Curry Lentil Soup

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large Pot

Ingredients

  

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 carrots, sliced
• 1 cup red lentils, rinsed
• 2 tablespoons Thai red curry paste
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups baby spinach
• 1/2 teaspoon salt
• Juice of 1 lime
• Fresh cilantro, for serving

Instructions

 

• Heat the coconut oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
• Stir in the garlic and ginger. Cook for 1 minute until fragrant.
• Add the carrots, red lentils, and Thai red curry paste. Stir to coat everything evenly.
• Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce to a simmer.
• Cover and cook for 20 minutes, stirring once or twice, until the lentils are tender and the soup has thickened.
• Stir in the baby spinach and salt. Cook for 2 more minutes until the spinach wilts.
• Remove from heat and stir in the lime juice. Serve with fresh cilantro on top.

Notes

For a thicker soup, mash some of the lentils with the back of a spoon before adding the spinach. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth if needed. Use full-fat coconut milk to maintain the creamy texture. If the curry paste brand you have runs very spicy, start with one tablespoon and add more to taste at the end.

Course: Soup
Cuisine: Thai
Equipment: Large Pot

Tuscan White Bean Kale Soup

This Tuscan White Bean Kale Soup combines creamy beans with hearty greens in a light herb broth. It comes together in one pot, making it a good choice for quick weeknight meals when you want something warm and filling.

The soup has a savory base with soft vegetables and tender kale that keeps a slight bite. Beans add body without needing any extra steps.

Tuscan White Bean Kale Soup

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 bunch kale, chopped
• 1 (14.5-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• Grated Parmesan cheese, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until the vegetables start to soften, about 5 minutes.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the cannellini beans, diced tomatoes, vegetable broth, rosemary, and thyme. Season with salt and black pepper.
• Bring the soup to a simmer. Cook for 15 minutes to let the flavors blend.
• Stir in the kale and cook for another 5 minutes until it wilts.
• Ladle the soup into bowls and top each serving with grated Parmesan cheese.

Notes

Add the kale only at the end so it stays bright and keeps some texture instead of turning too soft. Mash a few beans against the side of the pot before serving if you want a thicker broth. Leftovers reheat well on the stove with a splash of broth to loosen them up.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Knife

Moroccan Chickpea Sweet Potato Soup

This soup combines sweet potatoes and chickpeas with warm Moroccan spices for a filling meal that feels both comforting and fresh. It comes together in one pot, making it a good choice for weeknights when you want something nourishing without extra dishes.

The result is a lightly spiced broth with tender sweet potato pieces and creamy chickpeas. A squeeze of lemon at the end brightens the flavors and balances the natural sweetness of the potatoes.

Moroccan Chickpea Sweet Potato Soup

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Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon ground ginger
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 cups fresh spinach
• Juice of 1 lemon
• Salt and black pepper to taste
• Fresh cilantro, chopped (optional, for serving)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
• Stir in the garlic, cumin, cinnamon, paprika, and ginger. Cook for 1 minute until the spices smell fragrant.
• Add the sweet potato cubes, chickpeas, vegetable broth, and diced tomatoes. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 20 minutes until the sweet potatoes are tender.
• Stir in the spinach and cook for 2 minutes until it wilts. Add the lemon juice, then season with salt and black pepper to taste.
• Serve the soup hot, topped with chopped cilantro if using.

Notes

Simmer the soup a few extra minutes uncovered if you prefer a thicker broth. Leftovers keep well in the fridge for up to four days and reheat easily on the stove with a splash of broth to loosen the texture. If you want more heat, add a pinch of cayenne with the other spices.

Course: Soup
Cuisine: Moroccan
Equipment: Large Pot, Knife, Cutting Board

Miso Ginger Tofu Vegetable Soup

This soup comes together in one pot and delivers a light yet satisfying meal with plenty of fresh vegetables and protein from the tofu. It works well on busy weeknights when you want something nourishing without much hands-on time. The broth carries a savory miso base balanced by bright ginger, while the vegetables stay tender and the tofu holds its shape.

The finished soup has a clean, brothy texture with soft bites of carrot and mushroom throughout. It feels comforting without being heavy.

Miso Ginger Tofu Vegetable Soup

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Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Large Pot

Ingredients

  

• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 14 ounces firm tofu, cubed
• 2 carrots, sliced into thin rounds
• 8 ounces mushrooms, sliced
• 3 tablespoons white miso paste
• 3 cups fresh spinach
• 2 green onions, sliced

Instructions

 

• Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for one minute until fragrant.
• Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the carrots and mushrooms and cook for five minutes.
• Stir a small amount of the warm broth into the miso paste in a separate bowl until smooth, then return it to the pot. Add the tofu cubes and simmer for another five minutes.
• Stir in the spinach and cook until just wilted. Remove the pot from the heat and sprinkle the green onions over the top before serving.

Notes

Add the spinach at the very end so it keeps its bright color and does not overcook. If the broth tastes too mild, stir in an extra half tablespoon of miso after tasting. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Asian
Equipment: Large Pot

Mexican Chicken Pozole Verde

This one-pot pozole brings bright, tangy flavors from tomatillos and green chiles together with tender chicken and hearty hominy. It comes together in a single pot for busy weeknights when you want something warm and filling without a lot of cleanup. The broth stays light yet satisfying, with a fresh herbal note from cilantro.

The result is a comforting soup that feels both nourishing and vibrant. It works well for family dinners or meal prep since the flavors hold up nicely after reheating.

Mexican Chicken Pozole Verde

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large Pot
• Immersion Blender

Ingredients

  

• 1 pound boneless skinless chicken thighs
• 2 cans (15 ounces each) white hominy, drained and rinsed
• 8 tomatillos, husked and quartered
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 poblano peppers, seeded and chopped
• 4 cups low-sodium chicken broth
• 1 cup fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Lime wedges, for serving
• Sliced radishes, for serving
• Diced avocado, for serving
• Shredded cabbage, for serving

Instructions

 

• Place the chicken thighs, tomatillos, onion, garlic, poblano peppers, chicken broth, cumin, and oregano in a large pot. Season with salt and pepper. Bring to a boil over medium-high heat, then reduce to a simmer.
• Cook uncovered for 20 minutes until the chicken is cooked through and the vegetables are soft. Remove the chicken to a plate and shred it with two forks.
• Add the cilantro to the pot. Use an immersion blender to puree the broth and vegetables until mostly smooth, leaving some texture if desired.
• Stir the shredded chicken and hominy back into the pot. Simmer for 10 more minutes to heat through and let the flavors blend. Adjust salt and pepper as needed.
• Ladle into bowls and serve with lime wedges, radishes, avocado, and cabbage on the side.

Notes

Blend only part of the broth if you prefer a chunkier texture. The hominy adds chew, so avoid overcooking it once added. Leftovers reheat well on the stove with a splash of broth to loosen the consistency. For less heat, swap one poblano for a green bell pepper.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Immersion Blender

Curried Butternut Squash Coconut Soup

This soup brings together sweet butternut squash, creamy coconut milk, and warm curry spices in a single pot. It makes a simple option for weeknight dinners when you want something hearty yet light.

The finished soup has a smooth texture with balanced savory and lightly sweet notes. It works well on cooler evenings when you need a quick, nourishing meal.

Curried Butternut Squash Coconut Soup

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Large Pot
• Immersion Blender

Ingredients

  

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 4 cups cubed butternut squash
• 3 cups vegetable broth
• 1 (14-ounce) can coconut milk
• Salt and black pepper, to taste
• Chopped cilantro, for serving
• Lime wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until the onion softens.
• Stir in the curry powder and cook for one minute to release the spices.
• Add the butternut squash, vegetable broth, and coconut milk. Bring the mixture to a simmer.
• Cook for 20 minutes until the squash is tender when pierced with a fork.
• Use an immersion blender to puree the soup until smooth. Season with salt and black pepper.
• Ladle into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

For a chunkier version, blend only half the soup and leave the rest as is. Leftovers store well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth if needed. Start with less curry powder if you prefer milder heat and add more at the end.

Course: Soup
Cuisine: Indian
Equipment: Large Pot, Immersion Blender

Hearty Mushroom Barley Soup

This one-pot soup brings together earthy mushrooms and chewy barley for a filling meal that comes together with little hands-on time. It works well on busy weeknights when you want something warm and satisfying without multiple pots or long prep. The flavor is savory and comforting, with tender vegetables and a broth that thickens slightly from the barley.

Hearty Mushroom Barley Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 16 ounces cremini mushrooms, sliced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3/4 cup pearl barley, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it starts to soften.
• Stir in the garlic and mushrooms. Cook for 5 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
• Add the carrots and celery. Cook for another 3 minutes to soften the vegetables slightly.
• Pour in the vegetable broth, then add the rinsed barley, thyme, bay leaf, salt, and black pepper. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35 minutes, stirring once or twice, until the barley is tender.
• Remove the bay leaf. Stir in the chopped parsley just before serving.

Notes

If the soup thickens too much after sitting, add a splash of broth when reheating to loosen the texture. You can swap cremini mushrooms for white button mushrooms if needed, but avoid using quick-cooking barley as it will turn mushy in this longer simmer. Leftovers keep well in the fridge for up to four days.

Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Greek Lemon Chickpea Quinoa Soup

This one-pot soup combines chickpeas and quinoa for a hearty base with bright lemon and oregano notes. It comes together quickly and works well on weeknights when you want a filling, plant-based meal without multiple pots or long prep.

The texture stays thick and satisfying while the lemon keeps each bite fresh. Spinach stirred in at the end adds color and a light green element that balances the grains.

Greek Lemon Chickpea Quinoa Soup

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup quinoa, rinsed
• 2 (15-oz) cans chickpeas, drained and rinsed
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• Zest and juice of 2 lemons
• 2 cups fresh spinach
• Salt and black pepper to taste
• Fresh parsley, chopped, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until it softens.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Add the rinsed quinoa, drained chickpeas, vegetable broth, and dried oregano. Bring the mixture to a boil.
• Reduce heat to low, cover the pot, and simmer for 15 minutes until the quinoa is tender.
• Remove the lid and stir in the lemon zest, lemon juice, and fresh spinach. Cook for 2 minutes until the spinach wilts.
• Season with salt and black pepper to taste. Ladle into bowls and top with chopped parsley before serving.

Notes

Add the spinach right at the end so it stays bright green instead of turning dull. Leftovers thicken as they sit, so stir in a splash of broth or water when reheating. Fresh lemon juice gives the clearest flavor, and dried oregano works better here than fresh because it holds up during simmering.

Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Knife, Cutting board

Spiced Sweet Potato Black Bean Soup

This soup combines sweet potatoes and black beans in a warmly spiced broth that feels filling without being heavy. It works well for weeknights when you want a healthy meal with minimal cleanup. The finished dish has tender sweet potato pieces, creamy beans, and a savory broth with gentle heat from the spices.

Spiced Sweet Potato Black Bean Soup

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• Salt and black pepper to taste
• Fresh cilantro, chopped (for serving)
• Lime wedges (for serving)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the sweet potatoes, cumin, chili powder, and smoked paprika. Stir to coat the potatoes with the spices.
• Pour in the vegetable broth and diced tomatoes. Bring the mixture to a boil.
• Reduce the heat to a simmer and cook for 15 minutes until the sweet potatoes are tender.
• Stir in the black beans and cook for 5 more minutes to heat them through.
• Season with salt and black pepper. Serve with chopped cilantro and lime wedges on the side.

Notes

Mash a few sweet potato cubes with the back of a spoon before adding the beans if you want a thicker broth. The lime wedges brighten the spices, so add a squeeze right before eating. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife

Broccoli White Bean Soup with Herbs

This broccoli white bean soup brings together everyday ingredients for a light yet satisfying bowl. The white beans give it a natural creaminess while the broccoli stays tender and the herbs add a fresh, earthy flavor.

It fits busy weeknights because the whole recipe stays in one pot from start to finish. The result is a simple, healthy soup that feels nourishing without much effort.

Broccoli White Bean Soup with Herbs

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large Pot
• Immersion Blender

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups broccoli florets
• 2 (15-ounce) cans white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until it softens.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Add the broccoli florets, white beans, vegetable broth, thyme, rosemary, salt, and pepper to the pot.
• Bring the soup to a boil, then lower the heat and simmer uncovered for 12 to 15 minutes until the broccoli is tender.
• Use an immersion blender to puree the soup until it reaches a creamy consistency with a few small broccoli pieces remaining.
• Remove the pot from the heat and stir in the chopped fresh parsley.

Notes

For a thicker soup, blend a little longer. If you prefer more texture, stop blending early and leave larger broccoli chunks. Leftovers keep well in the fridge for up to three days and reheat gently on the stove with a splash of broth if needed.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Immersion Blender