Roasted Broccoli and Lemon Soup

A springtime soup?? Stay with me here, I promise it works and is delicious.


We of course usually associate soup with winter. Big, hearty flavors. Dark colors. Lots of spices. It's one of winter's best comfort foods for a reason.

But this year, I've really been into spring soups as well. Perhaps it's because spring has been so reluctant to come to Vermont? In any case, I want to introduce you to my new favorite, this Roasted Broccoli and Lemon Soup. It's light, bright, cleanly-flavored, lemony, and perfect for spring.


To keep things feeling warmer-weather appropriate, I wanted this soup to have a simpler flavor profile than what I tend to make in winter: primarily black pepper and bright, springy lemon. But to avoid it being bland, I roasted the veggies first, which develops a huge amount of veggie-forward flavor.

These roasted veggies, smothered in black pepper, sea salt, lemon zest, and lemon juice, turned out so beautifully that I ate a bunch of them right off the sheet tray. It's amazing any made it into the soup.


I'm calling this a broccoli soup, since the broccoli is the most evident ingredient. Look at that beautiful green color! But I often add cauliflower to broccoli soups since it gives the soup some much-needed creaminess and additional distinct flavor.


The other great thing about this soup is that it comes together in a pinch. The veggies take a little while to roast, but it's all hands-off time. Unlike the soups I make in the winter, which I like to cook for hours, this Roasted Broccoli and Lemon Soup is perfect for a weeknight.

Garnish it up with a drizzle of olive oil, a swirl of pesto, and some pine nuts for a delightful bowl of lemony, herby spring goodness.


Because this soup is quite thick, it would make a nice, light meal on its own. It would also be perfect alongside some simply-dressed greens, crusty bread, or a sandwich. Want to make it heartier? Add a big handful of roasted chick peas on top.

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Looking for another pretty, green, spring dish? This soup would be lovely alongside Brussel Sprout "Toasts" with Ricotta Salata and Asparagus.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • Head of broccoli
  • Head of cauliflower
  • Sweet onion
  • Good olive oil. The flavors in this soup are subtle, so some nice, herbacious olive oil will really stand out.
  • Freshly ground black pepper
  • Sea salt
  • A lemon or two
  • Vegetable stock. Water will also work completely fine in a pinch. Unflavored, unsweetened almond milk would work if you want extra creaminess. You'll need at least a few cups of liquid total, but it will depend on the size of your veggies.
  •  Garnishes. I like olive oil, pesto, pine nuts, and a few grinds of pepper. Some fresh cheese, like feta or chevre, would also be nice. Maybe a squirt of lemon juice. Roasted chick peas would make it heartier and would add a nice crunch.
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Preheat the oven to 425 and prep the veggies. Cut the cauliflower and broccoli into florets, and the onion into small wedges.
  2. Lay the veggies out across a large sheet pan or two. More surface area yields more browning. Give them a drizzle of olive oil, then salt and pepper liberally.
  3. Roast the veggies for about 40-45 minutes until caramelized and flavorful. 
  4. A few minutes before the end of the roasting time, zest a lemon or two over the veggies. Put them back into the oven for just a couple minutes. This will allow the lemon zest to release its oil.
  5. Once the veggies are done, add the juice of a lemon or two while they're still hot. The veggies will absorb the juice, making them flavorful throughout.
  6. Place all the veggies (and any unabsorbed lemon juice) into a high-power blender. I always add some additional salt at this stage too. Add a few cups of vegetable stock (or unflavored almond milk, or water, or a mixture thereof) and blend until you have a smooth, uniform texture.
  7. Assess the texture of your soup. I like this soup to be thick, but not super-thick. If you want to thin it out, add another cup of liquid and blend again. Repeat as necessary. At some point, give it a taste and add more salt and pepper as you see fit.
  8. Pour the soup into a medium-sized pot over low heat. Keep it barely at a simmer for 15 minutes to finish bringing the flavors together.
  9. Garnish it up! Here, I've shown the bowls with a drizzle of olive oil as well as some pesto, then some freshly ground pepper and pine nuts on top.

Comments

  1. I made this with artichoke hearts as the "creamy" element--added them from the can at the cuisinart stage. Garnished with parmigiano reggiano. Yum!

    ReplyDelete
    Replies
    1. The Rogue Brussel SproutMay 7, 2019 at 4:17 PM

      Love it! How Italian of you! Artichokes are so springy.

      Delete

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