Monday, March 2, 2015

The Case of Lemon Broccoli Soup

Lemon Broccoli Soup

2 cloves garlic, minced
1 lb broccoli florets and stems (peeled and coarsely chopped)
1/2 onion, chopped
1/2 lemon, juiced and zested
3 rounded tsps (for 3 cups) vegetable bouillon powder
water
1/2 cup light coconut milk
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 light coconut milk.

Grate pepper on top to garnish.

Serves 2.

Becki

PS All the comment and share buttons are below. Thanks!

2 comments:

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

      Delete