Perfect Summery Broccoli Soup from Yon Appetit


I was recently in Puerto Rico 🇵🇷 and had a wonderful dinner in a beautiful garden, neatly tucked away in Old San Juan. For my appetizer, I ordered the broccoli 🥦soup. It was an unusual choice for me, but they said it was fabulous so I gave it a try. It was hands down on of the best soups 🥣 I’ve ever had.

I told our server I had to have the recipe. The chef 👨‍🍳 said it was broccoli, water, and some spices (clearly NOT a recipe.)

Back in CT, I had a jumbo bag of broccoli florets on the branches (no bulky main stems) so I figured I’d give it a whirl. This is not as good as the one I had there, but it is a great dish for Meatless Monday.

In salted water bring 4 small heads of broccoli (not the bulky stem, just the branches, and florets) to a boil and cook until fork-tender. Do not over boil or it will turn an unpleasant color.

Put the cooked broccoli and 2 cups of salted cooking water (or 1 cup cooking water and 1 cup of vegetable stock) into a high-speed blender. Purée until creamy.

Into the blender add:

2 TBSP olive oil

Juice of 1/2 large lemon

A few large pinches of salt

A generous sprinkle each of both black pepper and red pepper flakes

Purée a bit more and serve, hot or cold. You can top it with non-dairy cheese or a dollop of plant-based yogurt and a side of toasted, crusty bread.

For more recipes, healthy tips and personal health coaching visit and follow @yonappetit on Instagram.

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