If you haven’t roasted broccoli before then this will be a revelation. Roasting broccoli completely transforms the taste from fresh and grassy to crispy and caramelized. So with that being said, this is not your ordinary broccoli potato soup. You’ll want winter to last another month just so you can enjoy another bowl.
Tip: Be sure to save the broccoli stems for making your own low-FODMAP vegetable stock. Just chop and freeze until you are ready to use.
Makes 5 – 6 cups
¼ cup extra-virgin olive oil
4 cups broccoli, chopped into thin spears
4 garlic cloves, peeled and smashed
1 bunch green onions (scallions), dark and light green segments separated and chopped
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
¼ teaspoon red pepper flakes
1 pound russet potatoes (about 2 medium), peeled and thinly sliced
4 cups water
¼ teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
Grated cheese for serving such as Parmigiano-Reggiano, aged Gouda or aged Cheddar
Special Equipment: Immersion blender or regular blender
- Preheat oven to 400 degrees
- In a mixing bowl, toss chopped broccoli with 2 tablespoons of olive oil. Season with 1 teaspoon of salt and a couple of turns of freshly ground pepper.
- Place broccoli in a single layer on a cookie sheet and bake for 8 – 10 minutes until the bottom of the broccoli is brown and crispy. Remove from oven.
- In a soup pot, heat garlic in remaining 2 tablespoons of olive oil over medium-low heat. Sauté until golden brown, about 3 – 4 minutes, taking care not to burn them, then discard. See photo below.
- Add the chopped light green onion segments to the garlic oil in the soup pot and sauté until they are fragrant and starting to brown, then discard.
- Add chopped dark green onion segments and sauté until softened, about 5 – 6 minutes.
- Add ½ teaspoon salt, black pepper and red pepper flakes and continue to cook for 2 minutes.
- Add potatoes to the pot with 4 cups of water and remaining ½ teaspoon of salt. Bring to a simmer, cover pot and cook until the potatoes are tender, about 15 minutes.
- Add broccoli to the pot, cover and cook until tender, about 10 minutes.
- Add lemon zest then puree the soup with an immersion blender (or regular blender) to the desired texture. I prefer mine slightly chunky.
- Stir in lemon juice. Season with salt and freshly ground pepper to taste.
- Serve with the cheese of your choice.