(Note: this post was originally published on April 21, 2019. The date above reflects migration to the new platform.)
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. The stars of the show in this one are 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. Using a cauliflower base is my favorite trick for making soups creamy in texture but still plant-based and nourishing.
Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
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 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.
Regardless of how you enjoy this soup, I hope it brings you some cozy vibes on chilly days this spring!
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Blackberry Limoncello Gin Smash
This cozy-yet-fresh soup unites roasted broccoli and cauliflower with bright, vibrant lemon. It's the perfect meal for a spring day when the weather isn't cooperating.
For the Soup
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
I love to create colorful, veggie-filled, seasonal dishes that celebrate the beauty and diversity of plants. Take a look around at all my favorite recipes, there's so much to explore here!
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