Broccoli Basil Soup
This version of broccoli soup is extra healthy, with added spinach, garlic, olive oil and lemon.
Servings: 6
Ingredients
- 6 large broccoli flowers See Instructions for either fresh or frozen
- juice of half lemon
- 1 large pot of boiling water with sea salt
- 3 handfuls fresh spinach leaves washed
- 1 handful basil
- 1/4 cup extra virgin olive oil and some for drizzling into soup
- 1/2 cup pecorino romano grated
- 1/4 cup pine nuts optional (can use Pistachios or toasted almonds)
- olive oil for finishing off
- sea salt
- black pepper
- 2 cups chicken broth (optional) You may use the broccoli broth.
Instructions
Using Fresh Broccoli
- Cut about 2 inches of stems off the broccoli and throw in a large pot of boiling water, with sea salt. Use a lot of water so there is so much heat that the broccoli will cook very quickly.
- Once broccoli is cooked, drain in colander. Save the broth or use added chicken broth.
- You can use frozen broccoli. Use chicken broth for broth.
- Squeeze lemon all over the broccoli.
- (Should be able to put a fork into easily enough, but don’t overcook)
- Put the broccoli in the Vitamix or blender with spinach, olive oil, basil, salt and pepper.
- Blend to your liking. I don't puree, but blend enough to have some heft remain I in the soup. Taste test to get the soup the way you like it.
- Add the broth or water 1/2 cup at a time, so as not to make too watery.
- Taste for seasoning.
- You may want to add more lemon, cheese, etc.
- Finish off with drizzle of olive oil, toasted pine nuts.
Notes
Buy very green dense broccoli. Use a very good cheese of choice.
You will be able to taste everything, so be sure you use FRESH spinach, FRESH garlic and very good extra virgin olive oil.
You will be able to taste everything, so be sure you use FRESH spinach, FRESH garlic and very good extra virgin olive oil.