Lemon Broccoli Soup
This delightful soup is totally fresh and different…and super easy. Lemon Broccoli Soup with Parmesan is a winner in The Kellie Kitchen.
Most broccoli soups I have seen are usually heavy with cheddar cheese. So imagine my delight when one night I over-steamed some broccoli and decided to make it into a soup.
Hello…Lemon Broccoli Soup was born.
AND, I added some yummy parmesan cheese to round out this delightfully creamy soup.
A Quick Soup
Cover the pot and bring to a rapid boil, then turn down to steam for about 8 minutes or until broccoli is tender.
Next add the cream, lemon juice, and parmesan cheese. Stir and heat through to melt the cheese. Sprinkle in the glucomannan and stir to fully combine.
Soup will thicken as it cools. Add salt and pepper to taste.
Serve with a sprinkle of Parmesan cheese over the top.
What is Glucomannan?
I originally came across Glucomannan as a dietary supplement. While I was not looking to use it as a supplement, I had never thought of using it in my cooking…but it makes sense. It’s a highly dense vegetable fiber that absorbs liquid.
Glucomannan is fiber extracted from the konjac root, also known as elephant yam.
This is the same ingredient that’s used in shiritaki noodles. It is often sold as a dietary supplement, and you will readily find the Glucomannen capsules sold in most vitamins or dietary supplement aisles.
However, for cooking you will need to buy the loose powder that I find on amazon and sometimes in the baking aisle.
Glucomannan is a great thickener and a little goes a long way in this Lemon Broccoli Soup. Word to the wise…don’t overdo the glucomannan.
For my keto soups, I found that about ¼ teaspoon per cup of liquid produces the right thickness.
Add your glucomannan to your soup to thicken it up. After 5-7 minutes of cooling, if you need to add a smidge more (seriously, just a smidge) then do so and stir to full combine.
Place all leftover soup in an airtight container. Store leftover soup in the fridge for up to a week….or freeze for a few weeks.
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Lemon Broccoli Soup
- 32 ounces broccoli florets
- 2 cups chicken stock
- 1 cup heavy whipping cream
- 1 cup shredded Parmesan cheese
- 2-4 tbsp lemon juice (juice of half a lemon)
- ½ tsp glucomannen to thicken
- Salt and pepper to taste
- In a large stock pot over medium high heat add the broccoli florets and chicken stock. Broccoli will not be covered. Cover the pot and bring to a rapid boil, then turn down to steam for about 8 minutes or until broccoli is tender.
- Remove the lid and test the broccoli, as it should be fork tender. Using a hand blender directly in the pan (or a potato masher) blend and mash the broccoli into the chicken stock.
- Next add the cream, lemon juice, and parmesan cheese. Stir and heat through to melt the cheese. Sprinkle in the glumannen and stir to fully combine.
- Soup will thicken as it cools. Add salt and pepper to taste.
- Serve with a sprinkle of Parmesan cheese over the top.
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.