Description
This creamy and flavorful Broccolini Soup combines roasted broccolini with sautéed vegetables and a hint of coconut milk for a healthy, comforting bowl that's easy to prepare and perfect for any season.
Ingredients
Units
Scale
Vegetables
- 1 bunch broccolini (trimmed and chopped into smaller pieces, if desired)
- 1 small onion (diced)
- 1 celery stalk (chopped)
- 1 carrot (chopped)
- 2 cloves garlic (minced)
Liquids and Oils
- 3 cups vegetable or chicken broth
- 1/2 cup unsweetened coconut milk (or heavy cream)
- 2 tbsp extra virgin olive oil
Seasonings
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for a kick)
- 1/2 tsp dried thyme (or fresh)
- 1 tbsp lemon juice
Garnish
- Parmesan cheese or nutritional yeast (optional, for garnish)
Instructions
- Roast Broccolini: Preheat oven to 400°F (200°C). Toss broccolini with 1 tablespoon of extra virgin olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 15 minutes until slightly charred and tender.
- Sauté Vegetables: In a pot over medium heat, add the remaining 1 tablespoon of olive oil. Sauté diced onion, chopped celery, and chopped carrot for 5-6 minutes until softened and fragrant. Add minced garlic, dried thyme, and red pepper flakes, cooking for another 2 minutes to release their aromas.
- Add Broth and Broccolini: Pour in the vegetable or chicken broth, then add the roasted broccolini. Bring mixture to a boil, then reduce heat to a simmer and cook for 10 minutes to meld flavors.
- Blend Soup: Using an immersion blender, blend the soup directly in the pot until creamy and smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Finish Soup: Stir in the coconut milk and lemon juice. Taste and adjust salt and pepper as needed to your preference.
- Serve: Ladle the soup into bowls and garnish with a sprinkle of parmesan cheese or nutritional yeast. Optionally, drizzle a bit of olive oil on top for extra richness and flavor. Serve warm for a comforting meal.
Notes
- For a vegan version, use vegetable broth and substitute coconut milk for heavy cream.
- To add more protein, stir in cooked white beans or lentils before blending.
- If you prefer a chunkier texture, blend only half of the soup and mix with the rest.
- Use fresh thyme if available for a brighter herb flavor.
- Red pepper flakes add a subtle heat but can be omitted for a milder taste.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 177 kcal
- Sugar: 4 g
- Sodium: 322 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
