Could you ask for a better recipe? Oh yes, and it’s super healthy.
Broccoli & Parmesan Soup (6 portions)
- 2 broccoli plants, florets & stems
- 2 lemon
- 150g parmesan reggiano, grated & rinds reserved
- 2 large onion, diced
- 3 garlic cloves, coarsely minced
- olive oil
- salt & pepper
Preheat oven to 400°F and roast your broccoli. How do we prepare broccoli in this incredible way as opposed to boiling it, you ask?! Place cut broccoli on baking sheet and drizzle generously with olive oil. Season with salt & pepper and give it a big lemon squeeze. Place in oven for 10-15 minutes til it starts to brown. Don’t over-cook to the point where it’s mushy, you want crunch!
While the broccoli is roasting, saute your onion over medium-low heat. Add garlic, a pinch of salt and continue cooking for 20 minutes.
Add two liters of cool water and the rinds of the parmesan. Bring to a boil, lower to a light simmer.
Add broccoli to water and cook for 10 minutes.
Squeeze in lemon juice and puree with hand immersion blender. Add grated parmesan and season with salt & pepper.
Ladle soup into bowls and garnish with shaved parmesan.
* I spent less than 40 pesos ($9) and fed 6 hungry Argentines with this recipe. Yes, it’s green. Yes, everyone thought it had cream due to the velvety texture. Yes, it’s SUPER BASIC with clean flavors. Yes, it’s broccoli & PARM soup.