Roasted Broccoli Potato Soup

12 50 266
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 4
Roasted Broccoli Potato Soup
Health Rating

Ingredients


1/4 cup Extra virgin olive oil
4 cup Broccoli, raw (chopped into thin spears)
4 clove(s) Garlic (peeled and smashed)
1 bunch Green onion, scallion, ramp (dark and light green; separated and chopped)
2 tsp Kosher salt (plus more to taste)
1/2 tsp Black pepper (freshly ground; plus more to taste)
1/4 tsp Red pepper flakes
2 medium Russet potato (peeled and thinly sliced)
4 cup Water
1/4 tsp Lemon peel (zest) (finely grated)
1 tbsp Lemon juice
1 tbsp Parmesan cheese, grated (or aged Gouda or Cheddar; for serving)

Instructions


  1. Preheat oven to 400 degrees
  2. In a mixing bowl, toss chopped broccoli with 2 tablespoons of olive oil.  Season with 1 teaspoon of salt and a couple of turns of freshly ground pepper. 
  3. Place broccoli in a single layer on a cookie sheet and bake for 8 – 10 minutes until the bottom of the broccoli is brown and crispy.  Remove from oven.
  4. In a soup pot, heat garlic in remaining 2 tablespoons of olive oil over medium-low heat.  Sauté until golden brown, about 3 – 4 minutes, taking care not to burn them, then discard. See photo below. 
  5. Add the chopped light green onion segments to the garlic oil in the soup pot and sauté until they are fragrant and starting to brown, then discard.
  6. Add chopped dark green onion segments and sauté until softened, about 5 – 6 minutes.
  7. Add ½ teaspoon salt, black pepper and red pepper flakes and continue to cook for 2 minutes.
  8. Add potatoes to the pot with 4 cups of water and remaining ½ teaspoon of salt.  Bring to a simmer, cover pot and cook until the potatoes are tender, about 15 minutes.
  9. Add broccoli to the pot, cover and cook until tender, about 10 minutes.
  10. Add lemon zest then puree the soup with an immersion blender (or regular blender) to the desired texture.  I prefer mine slightly chunky. 
  11. Stir in lemon juice.  Season with salt and freshly ground pepper to taste. 
  12. Serve with the cheese of your choice.

Nutrition Facts

Per Portion

Calories 266
Calories from fat 130
Calories from saturated fat 19.9
Total Fat 14.4 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 10.0 g
Cholesterol 1.4 mg
Sodium 1249 mg
Potassium 799 mg
Total Carbohydrate 28.1 g
Dietary Fiber 4.2 g
Sugars 2.8 g
Protein 6.0 g

Dietary servings

Per Portion


Vegetables 1.8

Energy sources


Pygal42%465.1469843850547173.7855344132533449%304.0947913016232239.027966026786549%355.62894475211425110.7022291747610942%49%9%CarbohydratesFatProtein
Recipe from:
Lunch
Soup