Broccoli Pasta and Lemon Soup
Brighten up your mealtime with this wholesome Broccoli Pasta and Lemon Soup, a unique fusion of comforting flavors and zesty freshness. This recipe combines tender broccoli florets, short pasta, and a velvety broth infused with the tangy zing of lemon juice and zest, creating a light yet satisfying soup that's perfect for any season. Blending part of the broccoli results in a creamy base without the need for heavy cream, while freshly grated Parmesan and chopped parsley (optional) elevate the presentation and taste. Ready in just 35 minutes, this one-pot wonder is a nutritious, family-friendly dish that's as quick to prepare as it is nourishing. Perfect as a light main course or an elegant appetizer, this soup is a versatile addition to your recipe collection.
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Recipe Information
Ingredients
- 300 grams Broccoli florets
- 2 tablespoons Olive oil
- 2 units Garlic cloves, minced
- 1 medium Onion, finely chopped
- 6 cups Vegetable broth
- 120 grams Short pasta (e.g., ditalini, elbow macaroni)
- 3 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 30 grams Parmesan cheese, grated (optional, for garnish)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Prepare the broccoli by cutting it into small florets if not already done. Rinse well and set aside.
Heat a large pot over medium heat. Add the olive oil, minced garlic, and chopped onion. Sauté for 2-3 minutes, or until the onion is soft and translucent.
Pour the vegetable broth into the pot and bring it to a gentle boil. Add the broccoli florets and cook for about 5-7 minutes, or until the broccoli is tender but still vibrant green.
Using a slotted spoon, remove half of the broccoli from the pot and set it aside. Blend the remaining soup mixture in the pot using an immersion blender until smooth. Alternatively, transfer it to a countertop blender and puree in batches, then return it to the pot.
Add the pasta to the smooth soup base and cook for about 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
Return the reserved broccoli florets to the pot. Stir in the lemon juice, lemon zest, salt, and black pepper. Taste and adjust seasoning if necessary.
Ladle the soup into bowls. Optionally garnish with freshly grated Parmesan cheese and chopped parsley for added flavor.
Serve immediately and enjoy the zesty, comforting flavors of the Broccoli Pasta and Lemon Soup!
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 6276 mg | 273% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 33.6 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 759 mg | 58% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3134 mg | 67% | |
*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.
