Easy and Healthy One-Pan Meals for a Fresh Start to Spring

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Roasted Broccoli Soup

This nutrient-packed soup brings deep roasted flavor without the need for extra dishes. By browning the broccoli directly in the pot before simmering, you achieve a rich, smoky depth in a single step. Blended to creamy perfection and finished with a touch of lemon zest, it’s a simple yet satisfying way to enjoy a cozy spring meal.

Ingredients (for 4 servings):

• 1 large head broccoli, chopped into florets
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup milk or dairy-free alternative
• ½ tsp lemon zest
• ¼ tsp red pepper flakes (optional)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add broccoli and cook, stirring occasionally, for 5-7 min. until edges are lightly browned. Reserve a few for garnish.
2. Add onion and garlic, cooking for another 2-3 min. until fragrant.
3. Stir in diced potato, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 min. until potatoes and broccoli are tender.
4. Use an immersion blender to puree the soup until smooth. Stir in milk, lemon zest, and red pepper flakes (if using).
5. Serve hot, garnished with a few small broccoli florets for texture.