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 Soft 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

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	Amount per serving	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	36%
Sugars Total	15 g
Protein	28 g	55%
Excellent Source: Vitamin C	321 mg	360%
Calcium Ca	250 mg	20%

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	Amount per serving	Daily value percentage
Iron Fe	5 mg	30%
Vitamin D	0.3 µg	2%
Potassium K	1690 mg	35%
Vitamin E	4 mg	25%
B-Vitamins
Thiamin	0.5 mg	40%
Riboflavin	0.9 mg	70%
Niacin	10 mg	60%
Pantothenic Acid	2 mg	45%
Vitamin B-6	1 mg	60%
Folate (B9)	257 µg	60%
Vitamin B-12	0.1 µg	2%

By Innit Culinary Team