Broccoli and Parmesan Soup
Ingredients
The soup
-
1
tbsp
olive oil
-
1
onion, peeled and diced
-
3
cloves
garlic, minced
-
4
cups
vegetable broth
-
1
head
broccoli, about 3-4 cups
-
2
medium
potatoes, peeled and cubed
-
¾
cup
Parmesan cheese, divided
-
to taste
salt
-
to taste
pepper
For serving
Instructions
- Heat olive oil in a large pot over medium heat and cook the onion until softened.
- Add garlic and cook for another minute.
- Add broccoli florets, potatoes, and vegetable broth, then bring to a boil.
- Reduce to a simmer and cook until broccoli and potatoes are fork tender, about 20-30 minutes.
- Use an immersion blender to puree the soup until creamy, or transfer to a regular blender and then return to the pot.
- Stir in ½ cup of the Parmesan cheese until well combined.
- Serve the soup sprinkled with fresh parsley and the remaining Parmesan cheese.
Nutrition Facts (estimated)
Servings
4
Calories
264
Total fat
9g
Total carbohydrates
36g
Total protein
14g
Sodium
1298mg
Cholesterol
13mg
You might also like