4 Servings


  • Lemons 2

  • Fresh Chives 2 Tbsp

  • Broccoli 5 heads

  • Garlic Cloves 5

  • Yellow Onion 1

  • Italian Parsley 1 1/8 bunches


  • Kosher Salt 1 pinch

Dairy & Eggs

  • Goat Cheese 1/4 lb

  • Heavy Cream 1/3 cup


  • Extra Virgin Olive Oil 2 Tbsp

  • Black Pepper 1 pinch

Canned/Bottled Goods

  • Vegetable Stock 8 cups


  1. Prepare Veggies

    Prepare ingredients.

    • 5 heads, chopped Broccoli
    • 1, diced Yellow Onion
    • 5, peeled Garlic Cloves
  2. Simmer Soup

    In a medium to large pot, sauté onions & garlic in oil over medium heat for a few minutes. Add broccoli followed by stock. Zest lemons into pot. Simmer for 10 minutes.

    • 2 Tbsp Extra Virgin Olive Oil
    • 8 cups Vegetable Stock
    • 2, zested Lemons
  3. Purée

    Pour soup into a blender, add parsley and season with salt to taste. Blend 2-3 minutes or until smooth. Work in batches if necessary. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Tips on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent burns.

    • 1/2 bunch, stems removed Italian Parsley
    • 1 pinch Kosher Salt
  4. Prepare Herbed Goat Cheese

    Prepare herbs. In a medium bowl, mix goat cheese, cream and herbs together until smooth.

    • 2 Tbsp, chopped Fresh Chives
    • 2 Tbsp, leaves picked, chopped Italian Parsley
    • 1/4 lb Goat Cheese
    • 1/3 cup Heavy Cream
  5. Serve

    Ladle soup into bowls and serve with topping. Garnish with parsley, freshly cracked black pepper and olive oil, if desired.

    • 4 sprigs, leaves picked Italian Parsley
    • 1 pinch Black Pepper


  Amount per
Daily value percentage
Calories 480 kcal  
Total Fat 21 g 27%
Total Saturated Fat 9 g 45%
Unsaturated Fat 12 g  
Low Cholesterol 40 mg 13%
Low Sodium 950 mg 40%
Total Carbohydrate 46 g 17%
Fiber Total Dietary 10 g 37%
Sugars Total 15 g  
Protein 28 g 56%
Excellent Source: Vitamin C 334 mg 370%
Calcium Ca 263 mg 20%
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By Innit Culinary Team