I love this soup on a cold winter night.  If you like broccoli, you’ll love this light version soup.

• 1 tsp black pepper
• 1/4 tsp celtic sea salt
• 1 tbsp extra virgin olive oil
• 5 cups vegetable broth
• 1/4 cup lemon juice
• 2 lbs broccoli, chopped
• 2 cloves garlic, minced
• 1 large onion, finely chopped
  

Directions

1. Heat oil over medium heat in a large nonstick saucepan.
2. Add onion and garlic, reduce heat to low, and cook until softened, about 7 minutes.
3. Add broccoli, salt, and a pinch of pepper; stir well to coat.
4. Add broth and lemon juice; raise heat and bring to a simmer. Partially cover, reduce heat to low, and simmer gently until broccoli is very tender, about 25 minutes.
5. Transfer soup to a blender and puree, in batches if necessary, or use a hand blender.
6. Serve hot, garnished with a small broccoli floret, if desired.