Garden Broccoli Soup [WF/GF/DF/V]
By Denise Roseland
Ingredients
1 head broccoli
2 tablespoons olive oil
1 cup onion diced
1 carrot diced
1 1/2 teaspoons garlic minced
3 cups stock
2 Roma tomatoes chopped
1/2 teaspoon lemon zest
2 tablespoons basil fresh
Salt
Pepper
Instructions
Trim tough ends off broccoli stems and peel, using vegetable peeler, the tough skin. Dice the stalks and trim the heads into florets. Heat olive oil in stock pot. Add onions and carrots and cook 10-12 minutes. Add garlic and sauté 2-3 minutes more. Add the broth and bring to a boil. Stir in broccoli stems, tomatoes and lemon zest and return to a boil. Simmer until the broccoli is tender. Puree with mixer. Stir in florets and basil. Season to taste with salt and pepper.