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A bowl of chunky lemon broccoli soup next to three spoons.

Lemon Broccoli Soup

Lemon brightens the flavors of the broccoli and potatoes give it some extra body and creaminess that tricks the taste buds. This soup is low in fat but very filling. We left some chunkiness to the soup but you can puree the entire batch if you want a smooth soup.
5 from 6 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 128kcal
Author: Dahn Boquist

Ingredients

  • 2 tablespoons olive oil
  • 2 medium onions diced
  • 3 carrots diced
  • 3 celery stalks diced
  • 3 to 4 garlic cloves minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon each of salt and pepper
  • 2 potatoes peeled and diced
  • 5 cups chicken broth
  • 1 pound broccoli florets about 5 cups
  • zest of 1 lemon
  • ¼ cup lemon juice
  • 1 lemon sliced into wedges for garnish

Instructions

  • Heat the oil in a large pot or Dutch oven. Add the onions, carrots, and celery. Cook until the onions are soft. 
  • Add the garlic, Dijon, salt, and pepper. Cook for 30 seconds until the garlic is fragrant then add the potatoes and chicken broth. Bring to a boil then reduce the heat to a simmer. Cover and cook for 10 minutes or until the potatoes are tender. 
  • Add the broccoli florets and simmer, uncovered for 5 minutes or until the broccoli is tender. 
  • Use a slotted spoon to remove a cup of broccoli florets and set them aside. 
  • Blend the soup in a blender or with a hand-held stick blender. If you use a blender, work in batches and cover the blender with a kitchen towel. 
  • Return the soup to the pot and add the lemon zest, lemon juice and the broccoli florets that you set aside. Cook over medium heat until heated through. Taste and season with salt and pepper. Serve with lemon wedges. 

Notes

  • If you use Yukon Gold potatoes, you can get away with leaving the skin on. Since the skin on Yukon potatoes is so thin it is barely noticeable if you don't peel them.
  • If you puree the soup in a blender, make sure you vent the lid while you blend the hot soup. You can even leave the lid off and just place a towel over the top of the blender.

Nutrition

Serving: 1 | Calories: 128kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 721mg | Fiber: 5g | Sugar: 5g