When the temperature dips, I can’t eat enough of warm, nourishing soups and this dairy-free creamy version is just like a warm hug. So simple. Just let’s the ingredients shine.

1 head of Broccoli, stems and florets roughly chopped

1 bunch of fresh parsley chopped

1 tablespoon of avocado oil or grape seed oil

2 cloves garlic, chopped

1 bay leaf

1/2 teaspoon ground cumin

1 medium yellow onion, chopped

zest and just of 1 lemon

4-6 cups of broth or filtered water

sea salt and freshly cracked black pepper

 

In large pot or Dutch oven, over medium high flame, add oil until sizzling. Lower heat and add garlic and onion. Sauté until fragrant but not browned. Add cumin, bay leaf, parsley and broccoli. Sauté until bright green. Add broth or water. Bring to a boil, then cover and simmer for 20 minutes until broccoli is tender. Turn off heat. Ladle batches of soup into high speed blender and purée until creamy. You may like to leave a bit of the broccoli to keep chunky. Grate in lemon zest and add lemon juice. Season with salt and pepper. Serve hot.

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