This soup not only looks beautiful with its vibrant green color – but its silky-smooth texture will most assuredly fool you into thinking it’s a cream-based soup…but it’s not! The creaminess comes from Cannellini beans and a blitz with an immersion blender. And if you really want to send this over the top – garnish with some Frico – which is nothing more than a tablespoon of parmesan cheese baked in the oven yielding a crispy, but somewhat gooey savory topper! So good!
Broccoli Soup
Directions
Serves: 4
Time: 30 minutes
1 medium sized onion, finely chopped
1 head broccoli – cut into florets
2 tbs olive oil
1 can Cannellini beans (with their liquid)
4 cups vegetable stock
1 tsp Tajin
1 tsp red pepper flakes
Salt and Pepper to taste
4 tbs Parmesan cheese (baked) – optional
Method:
Heat a heavy bottom pot over medium high heat. Add olive oil and heat until shimmering. Meanwhile, dice a medium sized onion and set aside.
Sauté onion in olive oil until softened, about 4 minutes. Add broccoli and continue to cook for another 5 minutes – again, until broccoli is softened. Add beans with their liquid, vegetable stock and spices. Stir and bring to a boil. Turn down the heat to medium low and cook for 20 minutes.
If desired, spoon 4 tbs of grated parmesan cheese into mounds on a lined sheet pan. Bake at 350 degrees for about 5 minutes – or until the cheese has melted – yielding about a 1.5-inch disc. Remove and allow to cool.
After 20 minutes, remove the soup off the heat. Using an immersion blender, whiz until smooth. (Note: If you don’t have an immersion blender, you can use a blender or food processor. But work in batches and be careful not to burn yourself!)
Serve piping hot in bowls. Here are a few garnish ideas…sliced grape tomatoes, chopped chives – and of course the Frico (parmesan crisps) that you might have made.
Great for a cold, wintry day!