No croutons required: Lemon and Broccoli Soup

Lisa of Lisa’s Kitchen over at and Holler of Tinned Tomatoes have started a monthly event “No Croutons Required“** . This month’s challenge is Vegetarian Soup, any ingredient can be used, as long as the soup is free of meat, poultry and seafood. I like soups and like the last two years I resolved to cook at least one soup a week. So it is a must to participate this event. I chose the

Lemon and Broccoli Soup

Lemon and Broccoli Soup

A very delicious soup, fast food at its best! The colours reminds me of spring, which hopefully will arrive soon.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Lemon and Broccoli Soup
Categories: Soup
Yield: 4 Servings


50 grams   Butter, unsalted, 1 3/4 oz
1     Leek, rinsed and sliced
2 cloves   Garlic, crushed
1     Broccoli, chopped
1 liter   Vegetable stock, 4 cups/32 fl oz
100 grams   Baby spinach leaves, 3 1/2 oz
250 ml   Cream, single or pouring, 1 cup/8 fl oz
1 tablesp.   Lemon juice
      Sea salt and cracked black pepper
80 grams   Fresh ricotta cheese, 2 3/4 oz


  Donna Hay Magazin, Issue 14, Aug/Sept 2007
  Edited *RK* 02/20/2008 by
  Ulrike Westphal


Heat a deep, medium saucepan over high heat. Add the butter, leek and garlic and cook, stirring, for 5 minutes or until the leek is tender. Add the broccoli and stock, bring to the boil and cook for 8-10 minutes or until the broccoli is tender. Add the spinach and cook for a further 1-2 minutes. Use a hand-held blender to blend the soup until smooth. Stir in the cream, lemon juice, salt and pepper. Ladle into bowls and top with ricotta to serve.


** now defunct

2 thoughts on “No croutons required: Lemon and Broccoli Soup

  1. ostwestwind

    Ja, es gibt eine Liste schau ‚mal hier. Und ich wäre dir dankbar, wenn du deinen Link irgendwie mit html so mit a href = „“ html- verlinken könntest, dann geht das nicht über den rechten Rand.


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