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5
from 1 vote
Lemon Parmesan Broccoli Soup
My Lemon Parmesan Broccoli Soup is light but filling with the vibrant flavor of lemon and the saltiness of the parmesan cheese.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
8
Calories:
95
Author:
Taryn
Ingredients
2.5-3
lbs
fresh broccoli florets
4
cups
water
2
cups
unsweetened almond milk
¾
cup
parmesan cheese
2
tablespoon
lemon juice
US Customary
-
Metric
Instructions
Put the broccoli and water in a large sauce pan. Cover and cook on medium high until the broccoli is tender.
Reserve one cup of the cooking liquid and discard the rest.
Add half of the broccoli, the reserved cooking liquid, and almond milk into a blender. Blend until smooth.
Return to the pot with the rest of the broccoli. Add the parmesan and lemon juice and heat until hot.
I did not add salt or pepper but you may want to add a bit. Just season to taste.
Nutrition
Calories:
95
|
Carbohydrates:
10
g
|
Protein:
8
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
6
mg
|
Sodium:
278
mg
|
Potassium:
457
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
956
IU
|
Vitamin C:
128
mg
|
Calcium:
253
mg
|
Iron:
1
mg