A Broccoli Soup for Early Spring

early spring broccoli soup

Most of the broccoli soups I’ve had in my life have been cream of broccoli, broccoli and cheddar, or something else heavy and salty. They’ve always been too much for me. Too rich, too unbalanced. Then, last week, the guys at The Bitten Word made a post about the Vegetarian Times’ Sesame-Ginger Broccoli Soup. This got me thinking of pairing broccoli with flavors that lift it up instead of weighing it down. I loved the concept– an easy soup to keep you warm, with fresh flavors.

This is a riff on that recipe. I’ve taken out the sesame and soy flavors, mellowed out the ginger, and added some citrus for acidity. All of the broccoli gets pureed, meaning the soup is entirely smooth, not chunky. This is a soup that tastes like broccoli, and not anything else, while hitting all the same notes– clean, light, and refreshing.

fresh ginger

This soup is one that’s perfect for the warmer weather of early spring. It gets brightened up with a little bit of ginger (you’ll barely taste it) and more than a little bit of lemon juice (you’ll definitely taste it). Using both the broccoli florets and the stalk gives the soup a light green color.