Broccoli Apple Soup

Creamy, comforting, and packed with wholesome flavors, this Broccoli Apple Soup is a delightful blend of savory and subtly sweet notes. Fresh broccoli and tart apples like Granny Smith or Honeycrisp create a vibrant base, while aromatic garlic and onion add depth to every spoonful. Enriched with a touch of coconut milk (or heavy cream) and a hint of nutmeg, this easy-to-make soup boasts a velvety texture and a zesty finish from a splash of lemon juice. Ready in just 40 minutes, this nutrient-rich, gluten-free dish is perfect for a light lunch or cozy dinner. Garnish with fresh parsley for a beautiful pop of color and extra freshness. Whether you're meal-prepping or looking to impress with an elegant appetizer, this recipe is a go-to for healthy, comforting meals.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 cups broccoli
• 2 medium apple (preferably Granny Smith or Honeycrisp)
• 1 medium yellow onion
• 2 garlic cloves
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 cup coconut milk (or heavy cream)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon nutmeg (optional)
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Wash and chop the broccoli into small florets; peel and core the apples, then dice them into cubes; peel and finely chop the onion, and mince the garlic cloves.

Step 2

Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.

Step 3

Add the chopped apples and broccoli florets to the pot. Stir and cook for another 2-3 minutes to soften slightly.

Step 4

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes, or until the broccoli and apples are tender.

Step 5

Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender and blend until creamy.

Step 6

Return the soup to the pot if necessary, and stir in the coconut milk (or heavy cream), salt, black pepper, and nutmeg (if using). Heat gently over low-medium heat for a few minutes, but do not boil.

Step 7

Stir in the lemon juice to brighten the flavors and adjust seasoning with additional salt and pepper, if needed.

Step 8

Serve the soup hot, garnished with chopped parsley if desired. Enjoy!

Nutrition Facts

Serving size	2364.3 grams (2364.3g)

Amount per serving	% Daily Value*
Calories	1685

Total Fat 97.00g	124%
Saturated Fat 57.00g	285%
Polyunsaturated Fat 5.60g
Cholesterol 0mg	0%
Sodium 5624mg	244%
Total Carbohydrate 183.10g	67%
Dietary Fiber 43.70g	156%
Total Sugars 79.40g
Protein 40.80g	82%

Vitamin D 0IU	0%
Calcium 532mg	41%
Iron 18mg	101%
Potassium 4920mg	105%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 9.2%

Carbs: 41.4%