This recipe is pretty easy to make, delicious, nutritious and healthy for all those New Years resolutions out there. The flavors balance out to a complex, savory profile that is an intriguing far cry from your basic broccoli and cheese soup.

Ingredients

• 1 lb broccoli, cut into pieces
• Approx 8 tbsp olive oil
• 2 tbsp unsalted butter
• 3/4 cup onion, chopped
• 1/4 cup shallot, finely chopped
• 2-3 cloves garlic, minced
• 2 Yukon gold potatoes. peeled and sliced thinly
• 4 cups chicken broth, vegetable broth or water
• 1 bay leaf
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp red pepper flakes, or to taste
• salt and pepper to taste
• 1/4-1/3 tsp white pepper, or to taste
• 1/2 cup kale, center stem removed and very thinly sliced
• 2 tbsp parsley finely chopped
• Parmesan cheese, grated

Method

• Heat 2 tbsp olive oil in soup pot and sear 1/3 of broccoli, takes about 3 min. Remove and set aside in bowl. Repeat with remaining broccoli, adding oil to pot each time. Season seared broccoli with salt.
• Add 2 tbsp olive oil and unsalted butter to soup pot and cook onion, shallot and garlic about 5-6 minutes over medium heat. Add black, red and white peppers and season with salt. Next add sliced potatoes, broth and bay leaf. Allow to simmer about 15 minutes.
• Add broccoli and lemon zest. Cook for 20 minutes on a slow simmer, stirring ocassionally.
• Remove bay leaf, then blend soup with submersion blender.
• Add kale and parsley.
• Add lemon juice, keep simmering and season to taste with salt. It can simmer on low for 30 minutes but enjoyed sooner. Add more broth if you want to adjust consistency.
• This soup is complimented by parmesan, a drizzle of olive oil and fresh cracked pepper.