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  • Writer's pictureElise Rousse

The lemony broccoli soup

Updated: Aug 9, 2019

Winter is coming… or at least autumn is! Temperatures have slightly dropped and it’s getting dark much earlier – which is kinda depressing to me. I’ve been in the mood for warm comforting food; some would suggest a cheese fondue but I’d rather go for soup.

Believe or not, I had never ever made broccoli soup before, so I looked on Pinterest for some inspiration. I found ideas here and there, and made up my own recipe. Don’t wanna brag, but it’s gorgeous!


  • Broccoli, 700 grams (I used almost a whole one)

  • Celery, 2 stalks

  • Onion, 1

  • Carrots, 2

  • Garlic, 2 cloves

  • Kale or spinach, 350 grams

  • Flat-leaved parsley, a handful (you can also use coriander)

  • Lemon, 1/2 squeezed (if big), 1 whole (if small)

  • Chia seeds, 1 tablespoon

  • Sesame seeds, 1 tablespoon (optional)

  • Salt and pepper


Chop the celery, onion, garlic, carrots and brocoli thinly.

In a soup pot, heat some olive oil (or coconut oil), and add the vegetables (not the spinach though!). Cook over low heat for about five minutes, and stir frequently.

Add 400 ml of water, cover the pot with a lid and bring it to a boil; let cook for about 8 minutes until the vegetables are tender. Add the spinach/kale and the parsley, stir well.

Transfer into a blender, add the chia seeds, lemon juice, salt and pepper. Process until you get a smooth cream.

My best friend Lucie is all about eating broccoli with sesame seeds, so I served it with  a tablespoon of sesame seeds on top, and it’s freakilicious!



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