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!
Ingredients:
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2 pounds broccoli (about 2 heads)
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2 tablespoons olive oil
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2 cloves garlic, finely chopped
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1 onion, finely chopped
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Salt
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Pepper
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4 cups low-sodium chicken broth
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3 cups baby spinach
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1/3 cup grated Parmesan
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1 tablespoon lemon zest
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3 tablespoons lemon juice
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2 cups shredded cooked chicken
Instructions:
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Cut tops of broccoli into small florets and thinly slice stems. Keep florets separate from stems.
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Heat olive oil in large pot on medium, then add garlic and onion. Cook until sizzling, about 2 minutes.
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Add broccoli stems and season with 1/2 teaspoon each Salt and Pepper. Cover and cook 3 minutes.
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Add florets and 1/2 cup water. Cover immediately and steam until bright green, 3 to 6 minutes.
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Transfer half of florets to bowl and set aside.
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Add chicken broth and baby spinach. Simmer for 10 minutes.
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Add grated Parmesan, lemon zest and lemon juice.
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Puree with immersion blender or standard blender.
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Stir in shredded chicken and reserved broccoli florets.
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Enjoy!