It is incredibly easy to use to make this soup. After a busy day, if do not feel like cooking something elaborate then you can just settle for preparing this soup. In case you are a vegetarian, then you can also make this recipe a vegetarian-friendly one. All you have to do is leave out the chicken in the recipe and add veggie broth instead. Also, you may want to toss in two cups of spinach.
2 lb of broccoli (about 2 heads)
2 tbsp of olive oil
2 cloves of garlic (finely chopped)
1 onion (finely chopped)
4 c of chicken broth (low-sodium)
3 c of baby spinach
1/2 c. grated Parmesan
1 tbsp of lemon zest
3 tbsp of lemon juice
2 c of rotisserie chicken (shredded)
Method of Preparation
Cut the broccoli from the top into tiny florets and slice the stems. Ensure the stems are thin,
Heat some olive oil in a big pot keep the flame on medium. Follow this with garlic and a single onion. Let it cook until you see it sizzling, which is about two minutes. Then add the broccoli stems and season the mixture with half a teaspoon of each pepper and salt. Close the lid and let it cook for about three minutes.
Add the top half of the cut broccoli (the florets) along with half a cup of water. Close the lid immediately and then steam it until bright green for about 3-6 minutes. Remove half the florets and put them in a bowl. Set is aside.
Add the chicken broth along with the baby spinach and leave it on simmer for about 10 minutes. Then add the grated parmesan and lemon juice and lemon zest. Puree this mixture in a blender. Then stir the rotisserie chicken as well as the broccoli florets that were reserved, into the mixture. The soup is ready!