Broccoli Lemon Soup w/ Apple Chutney - Innit

Ingredients

4 Servings

Produce

  • Lemons 2

  • Fresh Ginger 1 1/2 Tbsp

  • White Onion 1

  • Broccoli 5 heads

  • Oranges 2

  • Garlic Cloves 5

  • Granny Smith Apples 4

  • Yellow Onion 1

  • Italian Parsley 1 bunches

Pantry

  • Light Brown Sugar 2/3 cup

  • Apple Cider Vinegar 1/2 cup

  • Extra Virgin Olive Oil 2 Tbsp

  • Raisins 1/2 cup

Canned/Bottled Goods

  • Vegetable Stock 8 cups

Spices

  • Kosher Salt 1 tsp

  • Black Pepper 1 pinch

  • Mustard Seeds 1/2 tsp

  • Red Pepper Flakes 1 pinch

Preparation

  1. Apple Chutney Prep

    Prepare ingredients. Squeeze juice from oranges over the apples.

    • 1, diced White Onion
    • 1 1/2 Tbsp, grated Fresh Ginger
    • 4, peeled, diced Granny Smith Apples
    • 2, halved, juiced Oranges
  2. Apple Chutney Prep Cont.

    In a medium pot, place all ingredients over low heat. Let simmer and reduce for 15 minutes or until thick. Let cool to room temperature.

    • 1, diced White Onion
    • 1 1/2 Tbsp, grated Fresh Ginger
    • 4, peeled, diced Granny Smith Apples
    • 2, halved, juiced Oranges
    • 1/2 cup Apple Cider Vinegar
    • 2/3 cup Light Brown Sugar
    • 1/2 tsp Mustard Seeds
    • 1 pinch Red Pepper Flakes
    • 1 tsp Kosher Salt
    • 1/2 cup Raisins
  3. Prepare Veggies

    Prepare ingredients.

    • 5 heads, chopped Broccoli
    • 1, diced Yellow Onion
    • 5, peeled Garlic Cloves
  4. 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
  5. 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
  6. 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 670 kcal  
Low Fat 13.0 g 16%
Total Saturated Fat 2.5 g 13%
Unsaturated Fat 10 g  
Low Cholesterol 15 mg 5%
Low Sodium 1420 mg 60%
Total Carbohydrate 120 g 44%
Fiber Total Dietary 16 g 55%
Sugars Total 76 g  
Protein 24 g 49%
Excellent Source: Vitamin C 375 mg 420%
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By Innit Culinary Team