Also, try our classic broccoli cheese soup for a nutrient-packed mid-winter lunch or light dinner! Sometimes we combine our meal prepping and roast up a bunch of veggies at the same time as the broccoli to use in grain bowls and salads throughout the week. It’s the perfect healthy soup to warm up with on cold weather days, and it freezes beautifully so you can enjoy it for weeks to come.
Broccoli – you can use the entire broccoli, stems and all! The stems are actually very sweet and flavorful. If you’d like, you can peel the stem of the broccoli first, as they tend to be a bit tough. Olive oil and sea salt – for roasting the broccoli. Don’t skimp on the olive oil, it actually helps it get nice and crispy! Onion – we roast the onion with the broccoli which brings out its sweetness. We use a regular cooking onion, but any variety will work. Lemon – we actually roast the lemons too! Roasting lemons makes them sweeter and more mellow. The acidity from the lemon juice balances and brightens up the soup. Bone broth or chicken stock – we always have some of our homemade chicken stock on hand, so that’s what we use for this recipe. It makes it super nutritious and flavorful. If you use a store-bought broth, you will likely need to add more salt for added flavor. Potatoes – a few potatoes help make this soup extra creamy, without the need for dairy. Aleppo pepper – this Turkish seasoning is a little bit hot, a little bit sweet, and a little bit smoky. You can find it at most well-stocked grocery stores or online. You can also substitute a pinch of cayenne in its place. Cumin – cumin adds its rich, earthy, and warm flavor. Spinach – we started using spinach in this soup after a reader recommended it, and we’ve never looked back! It’s a sneaky way to add in more nutrients and turns this soup into a vibrant green color.
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