Making food ahead is a great technique when it comes down to healthy eating. By preparing the food ahead you’ll ensure that temptations can be outweighed by simple convenience of already having the food at home, and laziness is combatted by making many healthy meals in a single session.
This particular recipe involves an entire head of the broccoli, meaning there will be little to no waste. And hone you cook the broccoli with garlic prior to making the soup, you’re already half-way done with a filling, hearty meal that’s good for you.
– 1/2 cup of extra-virgin olive oil; – 6 cloves of garlic, minced; – 4 pounds of broccoli, chopped; – Salt and pepper to your liking; – 8 cups of low-sodium chicken broth; – 1 1/2 cups of parmesan cheese; – 1-2 lemons (for juice); – Bread (for serving).
Start with olive oil and the garlic combined in a 6-8 quart Dutch oven. Sauté for 3-5 minutes on low heat, until garlic starts to turn golden. Add broccoli to the pot and season it with salt and pepper. Cook for about an hour, stirring every once in a while. Don’t worry if the veggies brown a bit, it’s perfectly normal.
Add chicken broth and simmer for 5 minutes. Turn the heat off and let it cool down a bit.
Puree half to he soup using a blender. Pour the pureed part back into the pot, and add parmesan and lemon juice to your liking. Now cool, add to containers and keep in fridge for up to 5 days.
Warm up on low heat on a stove. Serve with bread. Bon appetit!