Who doesn’t love a nice warm soup in these cooler temps? This one packs some veggie goodness with satiating protein. You can’t go wrong!
- 2 pounds broccoli (about 2 heads)
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 onion, finely chopped
- salt
- pepper
- 4 cups low-sodium chicken broth
- 3 cups baby spinach
- 1/3 cup grated parmesan
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 2 cups shredded cooked chicken
Instructions:
-
Cut tops of broccoli into small florets and thinly slice stems. Keep florets separate from stems.
-
Heat olive oil in large pot on medium, then add garlic and onion. Cook until sizzling, about 2 minutes.
-
Add broccoli stems and season with 1/2 teaspoon each Salt and Pepper. Cover and cook 3 minutes.
-
Add florets and 1/2 cup water. Cover immediately and steam until bright green, 3 to 6 minutes.
-
Transfer half of florets to bowl and set aside.
-
Add chicken broth and baby spinach. Simmer for 10 minutes.
-
Add grated Parmesan, lemon zest and lemon juice.
-
Puree with immersion blender or standard blender.
-
Stir in shredded chicken and reserved broccoli florets.
-
Enjoy!
