makes 4 cups

  • 2 bunches of broccoli

  • 1 yellow onion

  • 6 cloves of garlic

  • 32 oz vegetable broth

  • Red chili flakes to taste

  • Sea salt & cracked pepper to taste

  • 1 c of parmigiano reggiano for serving



    Heat the broiler to high. Chop the broccoli into florets, slice the onion, peel the garlic cloves and arrange on a large baking dish. Add a healthy serving of olive oil, and pinch of sea salt and broil until the broccoli is slightly charred but still has its green color and a snap to the stalks.

    While the broccoli is roasting, zest and juice one lemon and set aside. Slice the other lemon into rounds, place on a baking sheet and drizzle with olive oil and broil in the oven.

    Heat the vegetable stock and add the charred broccoli and onion mixture. Add a pinch of red chili flakes. Steam for 3-5 mins to just soften the broccoli slightly and incorporate the flavors with the stock.

    Place the broccoli and stock mixture into a high-speed blender, add a handful of fresh parsley leaves, the lemon juice and half the zest. Blend until a desired texture (it never gets silky smooth). Serve hot with heaps of parmigiano reggiano and more lemon zest.