Broccoli Apple Soup
Creamy, comforting, and packed with wholesome flavors, this Broccoli Apple Soup is a delightful blend of savory and subtly sweet notes. Fresh broccoli and tart apples like Granny Smith or Honeycrisp create a vibrant base, while aromatic garlic and onion add depth to every spoonful. Enriched with a touch of coconut milk (or heavy cream) and a hint of nutmeg, this easy-to-make soup boasts a velvety texture and a zesty finish from a splash of lemon juice. Ready in just 40 minutes, this nutrient-rich, gluten-free dish is perfect for a light lunch or cozy dinner. Garnish with fresh parsley for a beautiful pop of color and extra freshness. Whether you're meal-prepping or looking to impress with an elegant appetizer, this recipe is a go-to for healthy, comforting meals.
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Recipe Information
Ingredients
- 4 cups broccoli
- 2 medium apple (preferably Granny Smith or Honeycrisp)
- 1 medium yellow onion
- 2 garlic cloves
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 cup coconut milk (or heavy cream)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash and chop the broccoli into small florets; peel and core the apples, then dice them into cubes; peel and finely chop the onion, and mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Add the chopped apples and broccoli florets to the pot. Stir and cook for another 2-3 minutes to soften slightly.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes, or until the broccoli and apples are tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender and blend until creamy.
Return the soup to the pot if necessary, and stir in the coconut milk (or heavy cream), salt, black pepper, and nutmeg (if using). Heat gently over low-medium heat for a few minutes, but do not boil.
Stir in the lemon juice to brighten the flavors and adjust seasoning with additional salt and pepper, if needed.
Serve the soup hot, garnished with chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5624 mg | 244% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 79.4 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4920 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
