Broccoli Soup with Ginger and Lemon

Broccoli Soup with Ginger and Lemon could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One portion of this dish contains about 21g of protein, 20g of fat, and a total of 422 calories. This recipe serves 2 and costs $3.45 per serving. 381 person have made this recipe and would make it again. It will be a hit at your Autumn event. If you have lemon juice, lemon zest, salt, and a few other ingredients on hand, you can make it. It works well as a rather expensive main course. From preparation to the plate, this recipe takes approximately 35 minutes. It is brought to you by Naturally Ella. Overall, this recipe earns a super spoonacular score of 100%. If you like this recipe, you might also like recipes such as Lemon-Ginger Broccoli, Lemon-Ginger Chicken With Broccoli, and Sesame-Ginger Broccoli Soup.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 F. Remove broccoli florets from the stems and cut into small pieces. Dice stems and set aside. Toss with tablespoon olive oil and spread into a single layer on a sheet tray. Roast until broccoli is tender and starting to brown, 20 to 25 minutes.While the broccoli is roasting, heat olive oil over medium low in a medium stock pot. Add in minced shallots. Cook for roughly 4 minutes then add in the ginger, cooking for one more minute. Stir in the broccoli stems followed by 3 cups of broth, lemon zest, juice, and salt. Bring to a boil, reduce to a simmer, and cook until stems are tender and roasted broccoli is done.Add in the roasted broccoli, reserving a few smaller pieces for topping the soup. Transfer to a blender or use an immersion blender and puree the soup. If soup is too thick, add enough vegetable broth to thin it down to a good consistency.Transfer the soup back to the pan if using a blender and add in the coconut milk. Heat the soup over low until ready to serve.Divide soup into two bowls and top with the saved roasted broccoli, sesame seeds, scallions, and extra coconut milk.

 

Step by step:

1. Preheat oven to 400 F.

2. Remove broccoli florets from the stems and cut into small pieces. Dice stems and set aside. Toss with tablespoon olive oil and spread into a single layer on a sheet tray. Roast until broccoli is tender and starting to brown, 20 to 25 minutes.While the broccoli is roasting, heat olive oil over medium low in a medium stock pot.

3. Add in minced shallots. Cook for roughly 4 minutes then add in the ginger, cooking for one more minute. Stir in the broccoli stems followed by 3 cups of broth, lemon zest, juice, and salt. Bring to a boil, reduce to a simmer, and cook until stems are tender and roasted broccoli is done.

4. Add in the roasted broccoli, reserving a few smaller pieces for topping the soup.

5. Transfer to a blender or use an immersion blender and puree the soup. If soup is too thick, add enough vegetable broth to thin it down to a good consistency.

6. Transfer the soup back to the pan if using a blender and add in the coconut milk.

7. Heat the soup over low until ready to serve.Divide soup into two bowls and top with the saved roasted broccoli, sesame seeds, scallions, and extra coconut milk.

Nutrition Information:

covered percent of daily need