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Creamy Broccoli Soup with Lemon Zest
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Immersion blender or countertop blender
  • Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups broccoli florets
  • 1 medium Yukon gold potato, peeled and diced
  • 3 cups low-sodium vegetable broth
  • 1 cup unsweetened almond milk
  • Zest of 1 lemon
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh chives

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
  • Add the broccoli florets, diced potato, and low-sodium vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer until the potato is tender, about 15 minutes.
  • Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender. Return the soup to low heat and stir in the unsweetened almond milk and black pepper. Heat through for 2 to 3 minutes without boiling.
  • Remove from heat and stir in the lemon zest. Ladle into bowls and top each serving with chopped fresh chives.

Notes

For a thicker texture, use a bit less almond milk when blending. Leftovers keep well in the refrigerator for three days and reheat gently on the stove with a splash of almond milk to loosen. Skip the chives and add an extra pinch of lemon zest if you want a brighter finish.
Course: Soup
Cuisine: American
Equipment: Large pot, Immersion blender or countertop blender, Cutting board