If you love the distinct taste of rapini, you're going to love this Broccoli Rabe Soup! This vegetarian soup has a creamy, silky texture & it's dairy free.
Add the onion and cook for about 5-7 minutes until softened and translucent.
Add the minced garlic and stir for one minute or so.
Add the previously boiled and drained broccoli rabe and stir fry for a few minutes. Season to taste with salt, pepper and chili flakes.
Add the vegetable broth, grated potato and bay leaf. Simmer for 12-15 minutes.
Remove the pot from the heat and remove bay leaf. With the help of an immersion blender, puree the soup.
Re-heat the soup and taste. Adjust seasoning if necessary.
Serve soup and garnish with yogurt, milk or a drizzle of olive oil.
Notes
The grated potato is essential in order to give this Broccoli Rabe Soup a creamy texture.
Garnishing can include olive oil, yogurt or milk. For a little more decadence, cream can be used in moderation.
This soup is great served with Italian crusty bread.
Frozen or fresh Broccoli Rabe can be used.
To transform this bowl of soup into a meal, add some protein in the form of lentils, chick peas or borlotti beans.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.