Lemon Basil Broccoli Soup | Vegan

A fragrant and light soup, very simple and quick to make.

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This soup is a favorite for the simplicity of its ingredients and of making it. It is best eaten immediately, to preserve the freshness of its taste.

20130427-213330.jpg Ingredients:
2 heads broccoli
1/2 yellow onion
4 cups water
3 cloves garlic
1 1/2 once fresh basil leaves
3 Tbsp olive oil
Salt to taste

20130428-154941.jpg Cut the broccoli in small pieces and roughly chop the half onion.

20130428-155216.jpgPlace the olive oil in the bottom of the pot on medium heat. When the oil is hot, add the onions and gently cook over medium-low heat for a few minutes.

20130428-155253.jpgAdd the broccoli, water, salt and cover.

20130428-155630.jpgBring to a boil and simmer for about 8-10 minutes, with the cover on.

20130428-155943.jpgMeanwhile, prepare the garlic. Peel the cloves, cut in half and remove the inner stems.

20130428-160101.jpgPlace the basil leaves and garlic in a food processor fitted with a steel blade. Reserve a few of the smaller leaves for decoration.

20130428-161021.jpgProcess until the garlic and basil form a rough paste.

Add the cooked soup and continue to process in batches.

20130428-161405.jpgAdd the lemon juice at this time.

20130428-161514.jpgThe soup should have a slightly rough consistency. Adjust seasoning by adding salt if needed.

20130428-170602.jpgServe in bowls, decorating with lemon zests and a few basil leaves. Enjoy!

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2 thoughts on “Lemon Basil Broccoli Soup | Vegan

  1. Hey Natalie – we met many, many years ago. I have a question for you – why do you remove the inner stem from the garlic? I’ve never done that (unless it had really sprouted).

    • Hello Melissa. A pleasure hearing from you. I always remove the inner part of the garlic, regardless of its color (or whether it has sprouted). Mostly by habit. Of course, when it has turned green as it is bitter and not easily digested, in this case I discard it. Then, while young, tender and still white, I remove it to save it as I like to infuse it in olive oil, or add to a vinaigrette. It adds a little panache, as the elongated, slender, tapered parts appear beautiful and poetic.

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