This lovely roasted broccolini soup is a great starter for your next dinner party or a quick and healthy weeknight dinner.
Ok, everybody, it’s finally Friday and here in LA it’s supposed to be really nice so we're planning to get out and enjoy it! Living so close to the beach is very different for us so we're trying to take as much advantage of it as we can.
That being said last time we went I was not nearly as organized as I should have been and I didn't pack any snack which was a major fail because by 2 we were starving and had to cut our beach day short. So this weekend I’m going to plan ahead so we can extend our beach time!
Now while this soup probably isn’t going to be gracing my picnic it is a delicious quick and easy dinner that is so good for you. I love the fact that you can make these thick and creamy soups by pureeing rather than filling them full of cream. It’s something that I make often and is such a great way to use up veggies in your fridge that are past their prime.
I also really love adding in the kick of red pepper flakes but if your less of a spice lover than you can certainly leave it out.
So I hope this weekend is just as beautiful where you are and that you have time to get out and enjoy it!
prep time 10 minutes
cook time 50 minutes
total time 1 hour
servings 2 - 4
2 cups broccolini (1 large bunch)
4 celery stalks
1/2 white onion
1 tbsp olive oil
6 cups chicken stock
1/8 tsp red pepper flakes (optional)
1 tbsp dill
1 tbsp dijon mustard
salt + pepper
Preheat oven to 350. On a large baking sheet place roughly chopped broccolini, celery celery stalks and onion. Drizzle with olive oil and sprinkle with salt + pepper. Roast in the oven for 30-40 minutes or until fork tender.
In a high powered blender place roasted vegetables and 2 cups of chicken stock. Blend on high until smooth. Transfer to a large soup pot, add remaining chicken stock, red pepper flakes and salt and pepper. Bring to a low simmer then add in dill and dijon mustard and simmer 5 minutes.