Broccolini-Spring Onion Soup

Broccolini is a hybrid vegetable, a cross between broccoli and Chinese kale. It was developed in the 1990s and is known for its mild and slightly sweet flavor.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Broccolini-Spring Onion Soup

Cooking Method: Boiling, Simmering Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 480

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Broccolini
• 1 bunch Spring onions
• 1 medium Potato
• 4 cup Vegetable broth
• 2 tablespoon Olive oil
• 2 clove Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice
• 1 tablespoon Fresh parsley

Instructions

1. Trim the ends of the broccolini and chop into small pieces. Slice the spring onions, separating the white and green parts.
2. Heat olive oil in a pot over medium heat. Add the white parts of the spring onions and garlic cloves. Sauté for 2 minutes.
3. Add the broccolini and potato to the pot. Stir and cook for 5 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the vegetables are tender.
5. Use an immersion blender or transfer the soup to a blender to puree until smooth.
6. Season with salt, black pepper, and lemon juice. Stir well.
7. Serve the soup hot, garnished with the green parts of the spring onions and fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 18g6%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.