This soup might look a little ugly… but it’s full of flavor and makes a great PCOS-friendly lunch option for a chilly winter morning.
Ingredients
1 lb broccoli, chopped
1 whole bulb of garlic
2 1/2 tbsps extra virgin olive oil, divided
1/2 tsp sea salt
1/2 tbsp ghee
2 leeks, white and light green parts, thinly sliced
lemon zest from 1 lemon
4 cups vegetable broth
5 ozs cheddar cheese, freshly shredded
Directions
Preheat oven to 400 degrees.
Slice the bulb of garlic horizontally near the pointy end of the bulb. Slice low enough that most or all cloves are exposed, but high enough to keep the bulk of the cloves whole. Discard the pointy end or save any clove bits for future use. Brush the exposed cloves with olive oil. Loosely wrap the bulb in foil and place wrapped bulb on a large baking sheet.
Mix broccoli with 2 tbsp olive oil and 1/2 tsp salt. Add broccoli to the baking sheet with the garlic.
Roast the broccoli 20 - 30 minutes or until it starts to brown. Roast garlic until it browns on top. If the broccoli browns before the garlic, just remove the foil pouch and place it directly on the rack in the oven to finish roasting.
In a large pot, heat 1/2 tbsp ghee over medium heat. Once hot, add the leeks, and saute until softened, about 5 minutes.
While the leeks are cooking, carefully remove the roasted garlic cloves from the skin. They can usually be squeezed out or you can use a fork to pierce the top and then pull the cloves out.
Add broth, broccoli, lemon zest, and roasted garlic cloves. Simmer for 15 minutes.
Using an immersion blender, blend the soup until smooth. Alternatively, use a blender or food processor to puree the soup.
Top with shredded cheddar cheese. Optional, add a squeeze of lemon juice and/or a drizzle of olive oil.
Serves 5
Notes
Dairy-free: Substitute a plant-based cheese for the cheddar cheese or top with toasted pine nuts or walnuts.
Protein: Pair with your favorite protein source. In our meal plans, we’re pairing this with an easy lemon chicken breast recipe.
Additional flavor: Add crushed red pepper or freshly ground black pepper.
Nutritional Information
Calories: 247
Fat: 18g
Carbohydrates: 14g
Protein: 10g
Fiber: 3g
Notable Vitamins and Minerals (at least 10% of RDA):
Vitamin A: 39%
Vitamin C: 97%
Calcium: 25%
Iron: 14%
Vitamin K: 96%
Riboflavin: 23%
Vitamin B6: 18%
Folate: 22%
Vitamin B12: 13%
Zinc: 18%
Selenium: 20%