Imagine a soup so creamy, so vibrant, and so deliciously comforting that it transforms your ordinary meal into an extraordinary culinary experience! This Creamy Lemon Broccoli Soup is not just another soup - it's a flavor explosion that will tantalize your taste buds and warm your soul. Perfect for chilly days or when you're craving something light yet satisfying, this recipe combines the fresh zestiness of lemon with the rich, velvety texture of coconut milk and the nutritious goodness of broccoli. Get ready to fall in love with a soup that's as easy to make as it is delicious!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups broccoli florets
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Wash the broccoli florets thoroughly and chop them into smaller pieces if necessary. Peel and chop the onion into small pieces. Mince the garlic cloves.
- In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Once the garlic is fragrant, add the broccoli florets to the pot. Stir to combine and cook for about 2-3 minutes, allowing the broccoli to soften slightly.
- Pour in the vegetable broth, ensuring that the broccoli is fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 10-12 minutes, or until the broccoli is tender.
- After the broccoli has cooked, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy. If you do not have an immersion blender, you can transfer the soup in batches to a countertop blender. Just be cautious with the hot liquid.
- Once the soup is blended to your desired consistency, return it to low heat. Stir in the coconut milk and lemon juice, mixing well to combine. Season with salt and pepper to taste.
- Allow the soup to heat through for another 2-3 minutes, but do not let it boil. Adjust the seasoning if necessary, adding more lemon juice, salt, or pepper according to your preference.
- Once heated, remove the soup from the heat. Serve hot, garnished with additional broccoli florets, a drizzle of coconut milk, or fresh herbs if desired.
Tips
- Use fresh broccoli for the best flavor and texture. If possible, choose bright green florets that are firm and crisp.
- When blending hot soup, always be careful! If using a countertop blender, fill it only halfway and remove the center lid piece to allow steam to escape, covering with a kitchen towel to prevent splashing.
- For an extra creamy texture, you can add a small amount of cashew cream or blend in a few raw cashews with the soup.
- Adjust the lemon juice to your taste - start with less and add more if you prefer a more pronounced citrus flavor.
- To make this soup even more nutritious, consider adding a handful of spinach or kale during the blending process.
- For a protein boost, top the soup with roasted chickpeas, toasted pumpkin seeds, or a dollop of Greek yogurt.
- If you don't have an immersion blender, a regular blender works perfectly - just be sure to blend in small batches and be cautious with hot liquids.
- This soup can be stored in the refrigerator for 3-4 days, making it a great make-ahead meal option.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 3g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 0mg
