This roasted broccoli soup is jam-packed with veggies and bursting with flavor. We roast the broccoli to bring out its sweetness and then serve it with a tangy lemon tahini cream. It's easy to make, completely dairy-free, and it's ready in an hour!
Ingredients
2lbbroccoli, stems and florets chopped (see notes)
1tablespoonolive oil
2teaspoonssea salt, divided
1mediumonion, sliced
1lemon, sliced
6cupsstock, See notes
4clovesgarlic, peeled and smashed with the side of your knife
2smallrusset potatoes, cut into cubes, about 13 ounces
1-2teaspoonsAleppo pepper, depending on spice preference - or sub a pinch of cayenne
½teaspooncumin
2cups spinach
Lemon Tahini Cream
2tablespoonstahini
2tablespoonslemon juice
1smallgarlic clove, finely minced
¼teaspoonsea salt
1pinchcayenne
1-2tablespoonswater, to thin
Reserved broccoli florets, lemon slices, and Aleppo pepper, to serve
Instructions
Preheat your oven to 400 degrees Fahrenheit. Toss the broccoli with the oil and 1 teaspoon of salt and spread it out in a single layer on a baking sheet.
2 lb broccoli, 1 tablespoon olive oil
After 20 minutes, add the onion and lemon slices to the baking sheet. Return the pan to the oven for another 20 minutes, or until the broccoli is starting to brown in spots. Remove it from the oven and set aside a few small pieces of broccoli (for garnish) and the lemon slices.
1 medium onion, 1 lemon
While the broccoli is roasting, make the rest of the soup. Prepare the tahini lemon cream by whisking the ingredients together in a small bowl.
Put the stock, garlic, potatoes, Aleppo pepper, cumin, and the remaining teaspoon of salt into a soup pot and bring it to a boil. Reduce the heat to low, cover the pot, and simmer until the broccoli is done. When the broccoli and onions are cooked, add them to the pot and simmer until the potatoes are soft.
6 cups stock, 4 cloves garlic, 2 small russet potatoes, 1-2 teaspoons Aleppo pepper, ½ teaspoon cumin
Working in batches, carefully transfer the soup to a blender, add the spinach, blend on high until smooth, and then return the soup to the pot. Squeeze the juice from the roasted lemon slices into the soup and stir.
2 cups spinach
Serve the soup with any or all of the toppings and the tahini cream drizzled over top.
Reserved broccoli florets, lemon slices, and Aleppo pepper
Notes
There is no need to throw out the broccoli stems ... they're the sweet part! Simply chop them up and add with to the pan with the florets.We like to use our homemade bone broth or chicken stock in this recipe. It adds a lot of depth to the soup as well as makes it super nutritious. If you only have vegetable stock or store-bought stock, you'll likely need to add quite a bit more salt.Thank you, Marina, for the comment you left about adding spinach to the soup. We loved it so much that we decided to add it to the recipe!