Broccoli Lemon Soup w/ Avocado Crema - Innit

Ingredients

4 Servings

Produce

  • Lemons 3

  • Broccoli 5 heads

  • Garlic Cloves 5

  • Yellow Onion 1

  • Italian Parsley 1 bunches

  • Avocados 2

Pantry

  • Extra Virgin Olive Oil 1/4 cup

Canned/Bottled Goods

  • Vegetable Stock 8 cups

Spices

  • Kosher Salt 2 pinches

  • Black Pepper 1 pinch

Preparation

  1. Prepare Veggies

    Prepare ingredients.

    • 5 heads, chopped Broccoli
    • 1, diced Yellow Onion
    • 5 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 Lemons
  3. Prepare Avocado Crema

    Scoop avocado into a food processor. Add remaining ingredients and mix until smooth. Tip: Add a few teaspoons of water if mixture seems too thick.

    • 2 Avocados
    • 2 Tbsp Extra Virgin Olive Oil
    • 1 pinch Kosher Salt
    • 1, juiced Lemon
  4. 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
  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

Nutrition

  Amount per
serving
Daily value percentage
Calories 600 kcal  
Total Fat 34.0 g 43%
Total Saturated Fat 6.0 g 29%
Unsaturated Fat 28 g  
Low Cholesterol 15 mg 5%
Low Sodium 850 mg 35%
Total Carbohydrate 56 g 20%
Fiber Total Dietary 17 g 62%
Sugars Total 16 g  
Protein 25 g 49%
Excellent Source: Vitamin C 348 mg 390%
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By Innit Culinary Team