Description
A comforting and nutritious soup with a vibrant green color, packed with flavor from broccoli and garlic.
Ingredients
Scale
- 1 lb broccoli, stems and florets divided
- 4 cups chicken stock (or vegetable stock or water, optional)
- 2 cups water
- 3 to 4 cloves garlic, smashed
- 1 tsp kosher salt
- Black pepper, freshly ground, to taste
- 1/4 tsp ground nutmeg (optional)
- 3/4 cup orzo or ditalini
- Parmesan cheese, finely grated
- Extra virgin olive oil
Instructions
- Wash the broccoli and cut the stems into small pieces; divide the florets from the stems.
- In a large pot, heat a splash of extra virgin olive oil over medium heat and sauté the smashed garlic for 1-2 minutes until fragrant.
- Add the chopped broccoli stems to the pot and cook for about 5 minutes until softened.
- Pour in the chicken stock and water, bring to a boil, then reduce heat to a simmer.
- Add the broccoli florets and kosher salt; cook for about 10 minutes until tender.
- Using an immersion blender, puree the soup until smooth.
- In a separate pot, cook the orzo or ditalini according to package instructions until al dente, then drain.
- Stir the cooked pasta into the blended soup, season with black pepper and optional nutmeg.
- Ladle the soup into bowls, top with grated Parmesan cheese, and drizzle with extra virgin olive oil.
- Serve hot and enjoy!
Notes
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Avoid overcooking the broccoli and don’t rush the garlic to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg