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Ingredients

1 tablespoon olive oil 1 leek, thinly sliced 3 teaspoons minced garlic, divided 1 teaspoon chopped fresh thyme, divided ¼ teaspoon crushed red pepper 4 cups low-sodium vegetable broth 4 cups broccoli florets, divided 2 cups cauliflower florets ¾ pound Yukon gold potatoes, peeled and chopped ½ cup grated Pecorino Romano cheese 1 small lemon, zested and juiced ½ teaspoon salt 2 tablespoons chopped fresh parsley 2 tablespoons coarsely chopped shelled pistachios

Nutrition Info

175.1 calories carbohydrate: 24.6 g cholesterol: 10.3 mg fat: 6.6 g fiber: 4.7 g protein: 7.8 g saturatedFat: 2.2 g servingSize: - sodium: 496.4 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

Heat oil in a large saucepan over medium heat. Add leek and 2 teaspoons garlic, cook, stirring, until tender, 3 to 4 minutes. Stir in 1/2 teaspoon thyme and crushed red pepper, cook until fragrant, about 1 minute more.
Stir in broth, 2 cups broccoli, cauliflower, and potatoes, bring to a boil. Reduce heat and simmer, covered, until very tender, about 10 minutes.
Blend with an immersion blender until very smooth. Stir in cheese, lemon juice, salt, and remaining 2 cups broccoli. Simmer, covered, until broccoli is just tender, about 5 minutes.
Make gremolata by stirring together remaining 1 teaspoon garlic, 1/2 teaspoon thyme, lemon zest, parsley, and pistachios in a small bowl. Sprinkle over servings.

6 servings

Cauliflower and Yukon gold potatoes add richness to this cream-free broccoli soup that's topped with a refreshing parsley-pistachio gremolata.