A Healthy Soup That Can Easily Be Modified For The Paleo Eater

Photo: Courtesy of Kitchen Konfidence.
During the winter months in San Diego, when the weather at night can dip into the 40s (and sometimes 30s!), I find myself craving soup — hot and steaming bowls of deliciousness. In the past seven days, I seriously made three different types of soup and two batches of stock. The broccoli-and-potato soup featured here turned out to be my favorite of the three, and it's also the healthiest.

The recipe starts with crisp stalks of organic broccoli. I am making the organic distinction here because the dominant flavor of this soup comes from the broccoli.  

In addition to the broccoli, this soup is made with a robust base of onion, garlic, black pepper, and red-pepper flakes. If you’re doing the whole Paleo thing (which I still do from time to time), you can certainly omit the Parmesan cheese.

Photo: Courtesy of Kitchen Konfidence.
Broccoli And Potato Soup
Recipe adapted from here.
Serves 4 

5 tbsp olive oil, divided (3 for the broccoli, 2 for the aromatics)
2 lbs organic broccoli (about 3 medium-sized heads)
Kosher salt
2 tbsp unsalted butter
1 large yellow onion, diced
5 cloves garlic, chopped
1/2 tsp black pepper
1/2 tsp red-pepper flakes
4 cups chicken stock (vegetable stock or water would work here, too)
1/2 lb Yukon gold potatoes, peeled and thinly sliced
1/4 tsp finely grated lemon zest
Juice of 1/2 a lemon (a little over 1 1/2 tbsp)
Freshly grated Parmesan cheese, to serve (optional)
Lemon wedges, to serve      

1. Preheat an oven to 425 degrees Fahrenheit. Trim the broccoli florets from the large, thick stems. Chop florets into large pieces. Peel the tough outer layer from the thick stems, then discard the peels. Chop the peeled stems into large pieces. Divide broccoli into two even piles.

2. Add the first pile to a parchment-lined baking sheet, and toss with 3 tablespoons olive oil and a few pinches of kosher salt. Roast until tender and caramelized (about 20 minutes), flipping the broccoli occasionally.

3. While the broccoli is roasting, start the soup. Warm 2 tablespoons of olive oil and 2 tablespoons of butter in a large, heavy-bottomed pot over medium heat. Add the onion, garlic, black pepper, red pepper, and a large pinch of salt, cooking until the onions are soft (about 5 minutes). Add the stock, potatoes, raw broccoli, and 2 pinches of salt, stirring to combine. Bring the mixture to a simmer, cover the pot, and cook until the potatoes and broccoli are just tender (about 10 minutes).

4. Add the roasted broccoli, cover again, and cook for 10 minutes to let the flavors marry.

5. Add the lemon zest, and roughly purée the soup using an immersion or regular blender. The soup should have some texture to it. Stir in lemon juice, then season to taste with additional kosher salt, black pepper, and lemon juice.

6. To serve, divide soup between four bowls and top with freshly grated Parmesan cheese.

More Soup Recipes From Kitchen Konfidence:
Curried Chicken Soup

Turkey Chili

Tomato Farro Soup

Roasted Tomato Soup

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