Broccoli Apple Soup came as an idea from my mother (hello, Mami!) who mentioned she made this type of soup. I am a major broccoli and apple fan I thought I would recreate it. She told me she did equal parts of broccoli and apple, with some lemon zest and vegetable broth. The rest I figured I could fill in myself so one evening I decided to create it.
The soup turned out well even with the interesting blend of ingredients. Due to the soup’s zesty and sweet flavours I may keep this as a summer soup option. Let me know what you think.
Broccoli Apple Soup Recipe
500 g broccoli, roughly chopped including the stem (approximately one head of broccoli)
500 g apples, roughly chopped (approximately 2 apples)
2 stripes of lemon zest, 1cm wide strips
3-4 cups vegetable broth
Add all of the ingredients to a large soup pot, preferably with a lid, and simmer at medium heat for 20-25 minutes, while stirring occasionally, until the apples and broccoli are tender. Remove the lemon zest and then blitz the ingredients until smooth taking care not to splash yourself with the hot soup. Serve immediately with crusty french bread or grilled cheese sandwiches like I did.
Broccoli Apple Soup can also be made in advance and frozen for two months. This is a great option for meal prep or using leftover vegetables.
This recipes gives 6-7 cups of soup depending on how thick or thin you make it. I prefer my soups on the thicker side so I used only 3 cups of vegetable broth.
What type of soup do you prefer in the winter months? Are you more included for a sweet soup like this or the Honey Pumpkin Soup I made previously? What about savoury options like this Tomato Risotto Soup?