Cauliflower and Yukon gold potatoes add richness to this cream-free broccoli soup that's topped with a refreshing parsley-pistachio gremolata.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large saucepan over medium heat. Add leek and 2 teaspoons garlic; cook, stirring, until tender, 3 to 4 minutes. Stir in 1/2 teaspoon thyme and crushed red pepper; cook until fragrant, about 1 minute more.

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  • Stir in broth, 2 cups broccoli, cauliflower, and potatoes; bring to a boil. Reduce heat and simmer, covered, until very tender, about 10 minutes.

  • Blend with an immersion blender until very smooth. Stir in cheese, lemon juice, salt, and remaining 2 cups broccoli. Simmer, covered, until broccoli is just tender, about 5 minutes.

  • Make gremolata by stirring together remaining 1 teaspoon garlic, 1/2 teaspoon thyme, lemon zest, parsley, and pistachios in a small bowl. Sprinkle over servings.

Cook's Notes:

Substitute pine nuts for the pistachios if desired.

Instead of using an immersion blender, you can cool the soup slightly, then blend in batches in a blender or food processor. Return to the saucepan to finish.

Nutrition Facts

162 calories; 6.6 g total fat; 10 mg cholesterol; 362 mg sodium. 21.4 g carbohydrates; 7.8 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
12/15/2018
Only thing I changed was swap the lemon juice with apple cider vinegar. It was delicious! Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0
Rating: 4 stars
12/15/2018
Only thing I changed was swap the lemon juice with apple cider vinegar. It was delicious! Read More
Rating: 4 stars
12/15/2018
Only thing I changed was swap the lemon juice with apple cider vinegar. It was delicious! Read More