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# 148 The Case of Lemon Broccoli Soup

Lemon Broccoli Soup

2 cloves garlic
1 lb broccoli florets and stems (peeled and coarsely chopped)
1/2 onion, chopped
1/2 lemon, juiced and zested
3 rounded teaspoons (for 3 cups) vegetable bouillon powder
water
1/2 cup cashew milk
salt
pepper

In a covered pot, simmer the garlic, broccoli, onion, lemon juice and zest, vegetable bouillon powder, and water to barely cover, until the vegetables are tender.

Blend and return to the pot.

Stir in the cashew milk.

Salt to taste.

Ladle into bowls and grate pepper on top to garnish.

Serves 2-4.

♥ Becki

PS All the comment and share buttons are below. Thanks!
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  1. Holy Food11 May 2015 at 12:27

    I am really interested in what you wrote here. This looks absolutely perfect. All these tinny details gives me a lot of knowledge.

    ReplyDelete
    Replies
    1. Cynthia St-Pierre11 May 2015 at 12:58

      Thanks. Always nice to hear from a fellow food blogger!

      Delete

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