The breezy mornings and nites are a sign that falls peeking thru the sky. This is the perfect time of year to enjoy a bowl of warm and soothing soup.
Here's a healthy low-fat/low-calorie Cream of Broccoli soup made just for your tastebuds.
Ingredients:
3 broccoli crowns
5 cup vegetable stock
2 tbsp extra-virgin olive oil
2 tbsp extra-virgin olive oil
2 cups packed spinach
1 tbsp butter
1 tbsp butter
2 tsp grated lemon zest
1 tbsp minced garlic
1 tbsp minced garlic
1 cup fat-free cream
½ cup diced celery
½ cup diced celery
1 tsp kosher salt
Pepper
Pepper
Let the prepping begin:
Cut the broccoli florets from the stems, toss the stems and cut the florets in halves.
Heat the olive oil and butter in a large pot over medium-high heat. Add the garlic and cook until light brown. Add the celery and lower the heat to low and add kosher salt. Cook for about 5 minutes. Turn the heat to medium-high, adding the vegetable stock, broccoli florets and black pepper to taste. Cook for about 7 minutes. Stir in the spinach and lemon zest, cooking for another 3 minutes. Remove from heat.
Puree the soup in a blender, in 2-3 batches. Return the soup to the pot and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and pepper.
Heat the olive oil and butter in a large pot over medium-high heat. Add the garlic and cook until light brown. Add the celery and lower the heat to low and add kosher salt. Cook for about 5 minutes. Turn the heat to medium-high, adding the vegetable stock, broccoli florets and black pepper to taste. Cook for about 7 minutes. Stir in the spinach and lemon zest, cooking for another 3 minutes. Remove from heat.
Puree the soup in a blender, in 2-3 batches. Return the soup to the pot and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and pepper.
Until next time...
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