Lemon Basil Broccoli Soup
Bright lemon, fresh basil, and zesty greens. This soup is light, fresh, and quick and easy to make! 303 calories per serving.
Ingredients
- 5 - 6 cups broccoli florets and stalks diced small
- ¾ cup celery root peeled and diced small, could use celery or potato instead
- 1 tablespoon olive oil
- 4 green onions sliced, pale and dark green parts divided
- 2 garlic cloves pressed or minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 9 cups vegetable broth
- ¾ cup elbows or other small pasta shape
- 1½ teaspoons lemon zest
- 1½ teaspoons dried dill
- 1½ cups chopped or shredded arugula
- ¾ cup chickpeas ½ of a 15 oz can
- ¾ cup sliced almonds
- ¼ cup chopped fresh basil
- Juice of ½ a lemon about 1 ½ tablespoons
Instructions
- Dice your celery root and broccoli into smallish cubes (think about a good size for a spoonful of soup.) Heat a large pot over medium heat. Once hot, add the olive oil and swirl it to coat the bottom of the pot. Add the broccoli, celery root, the pale onion slices, and garlic cloves. Stir to coat and saute for about 8 minutes.
- Add the broth, lemon zest, and dried dill. Bring to a boil. Add the pasta and reduce the heat to medium. Cook uncovered for 9 minutes.
- Remove from heat. Stir in the arugula, chickpeas, almonds, basil, dark onion slices, and lemon juice. (Optional: toast the almonds in a dry skillet over medium heat first to bring out their flavor.) Serve hot
Notes
This is a great way to use up broccoli stalks that would otherwise get thrown away! You could use all stalks and no florets if that's what you've got!