1 tbsp extra virgin olive oil
1 large onion, finely chopped
1 clove garlic, minced
1 lb roughly chopped broccoli stems and florets
1/8 tsp salt
2 cups vegetable broth
1/2 cup 1% milk
2 tbsp lemon juice
Heat oil in large saucepan over medium heat, add onion and garlic. Cook, strrring occasionaly, until onion softens, about 7 min.
Add broccoli stems and florets, salt, and pinch of pepper to pan and stir well. Add vegetable broth and milk.
Bring to a simmer, partially cover, and reduce heat to low. Cook until broccoli is very tender, about 25 min.
Transfer soup to a blender in batches and puree until smooth. Return soup to pan and stir in lemon juice. heat through and serve hot.
