Broccoli & Parmesan Soup

Soup is Comfort.

In Season: Broccoli. 

This recipe is quick, simple and easy to prepare. During colder, rainy days, a hot bowl of cheesy soup is all you need stay to warm.

Supplementing your soups with a variety of root vegetables intensifies the flavor and adds a creamy texture. In this recipe I used a Turnip because it was the freshest option that day at the market. Some of my other favorites are: celery root, parsnip or parsley root.

What You’ll Need:

1 Large head of Broccoli (broken into small florets)

1/2 Medium Yellow Onion (chopped)

1 Medium Turnip (or any other root vegetable, chopped)

1 Medium Leek (chopped)

2 Celery Stalks (chopped)

2 Cloves of Garlic (minced)

4 C. Homemade or bought Vegetable Broth

3 C. Filtered Water

1 1/2 C. Parmesan Cheese (finely grated, plus more for garnish)

2 TBSP Olive Oil

1 TSP Coriander

Salt & Pepper to taste


In a large pot, heat olive oil; add onion, leek, celery, garlic, turnip and broccoli florets (in that order, waiting 2-3 minutes before adding the next ingredient). Add broth and filtered water, bring to a boil, cover the pot, reduce heat and allow to simmer for at least one hour. Blend ingredients with an immersion blender (or transfer contents into a blender). Pour blended soup back into the pot, cook over high heat, and add coriander, S&P, and Parmesan (add cheese in 1/4 cup increments, until it dissolves). After the soup boils, cover, and allow to cook for an additional 30-40 minutes. Serve hot, topped with shaved Parmesan and freshly-ground black pepper.



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