Josh’s Soups

Delicious Fast Healthy Broccoli Soup

2 large broccoli heads cut into florets
2 chopped garlic cloves
1 chopped shallot
2 cups no/low sodium chicken broth
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons butter (optional)
2 teaspoons fresh lemon juice
1 tablespoon minced fresh parsley
good pinch of salt and pepper
2 teaspoons crushed red pepper

Heat up a skillet and add the olive oil. Add the chopped shallot and garlic and saute for a few minutes. Then add the broccoli and chicken broth. Cook till broccoli is just tender. Put the broccoli, garlic and shallots in a blender and add the remaining cooking liquid. Add the salt and pepper, lemon juice, parsley, butter and red pepper to the blender. Blend till smooth. Add more chicken broth or water if needed to get desired smoothness. Watch the how to tomato art video and place in the center of the bowl. Pour soup around the tomato and garnish with fresh parsley and a drizzle of olive oil.

 

Lemon Lentil Soup
3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 medium celery stalks chopped
3 large garlic cloves, chopped, divided
1 cup lentils
4 cups (or more) chicken stock/broth, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
1/3 cup fresh lemon juice
2 tablespoons (1/4 stick) butter
1/2 cup fresh parsley chopped
1 small ham shank

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion, celery and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add lentils and 4 cups chicken stock/broth, and ham shank. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 45 minutes.
Meanwhile, puree chickpeas, lemon juice, remaining 2 tablespoons olive oil, and remaining garlic in processor.
Add chickpea puree and butter to lentil soup. Add fresh chopped parsley. Season to taste with salt, pepper. Add water by 1/4 cupfuls to thin to desired consistency if needed.
Divide soup among bowls. Serve with lemon wedges.
Enjoy!!!!