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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
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this recipe s from the South Beach Diet Holidays and Parties Cookbook Ingredients:
1 tablespoon extra virgin olive oil |
1 large onion, finely chopped |
2 garlic cloves, minced |
2 lbs broccoli, stems and crowns, roughly chopped |
1/4 teaspoon salt |
fresh ground black pepper |
5 cups vegetable broth |
1/4 cup lemon juice |
Directions:
1. Heat oil over medium heat in a large nonstick saucepan.
2. Add onion and garlic, reduce heat to low, and cook until softened, about 7 minutes.
3. Add broccoli, salt, and a pinch of pepper; stir well to coat.
4. Add broth and lemon juice; raise heat and bring to a simmer.
5. Partially cover, reduce heat to low, and simmer gently until broccoli is very tender, about 25 minutes.
6. Transfer soup to a blender and puree, in batches if necessary, or use a hand blender.
7. Serve hot, garnished with a small blanched broccoli floret, if desired.
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