Much to my frustration, Owen will eat just three vegetables: corn on the cob, steamed carrots, and broccoli. As a baby he loved all sorts of homemade purees — sweet potato, peas with mint, zucchini with basil — and I thought I had raised a little foodie. But as he moved into toddlerhood his tastes narrowed. Now he can pick apart a wonton to remove a scallion the way some kids pick off sprinkles.
When he does that, I remind myself that picky phases are common. My brother lived on SpaghettiOs as a child and now enjoys a wide range of foods. One friend who’s a parent put it simply: it’s my job to prepare a variety of foods, and his job to try them. So I keep offering new dishes without turning mealtimes into a battle, hoping one day he’ll sit down and genuinely enjoy a plate of vegetables without fuss.
Not long ago I found a recipe for broccoli apple soup and thought the mix of savory broccoli and sweet apple would appeal to Owen. He wouldn’t touch it, but I loved it. This broccoli apple soup is bright, comforting, and surprisingly balanced — the apple adds subtle sweetness and a clean acidity that complements the broccoli. It’s also a great make-ahead option because the flavors deepen after a day or two in the fridge, making it ideal for lunches or an easy weeknight dinner.
Broccoli Apple Soup
Makes 4-6 servings
Adapted from Simply Recipes
3 tablespoons extra virgin olive oil
1 medium onion, chopped
1 large apple, peeled and chopped
2 cloves garlic, minced
1 large bunch broccoli, separated into florets and stems chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced fresh thyme
4 cups low-sodium vegetable stock
1 cup apple cider
2 strips lemon peel
Chopped fresh chives, for serving
Heat the olive oil in a large stockpot over medium-high heat. Add the chopped onion and apple and cook, stirring occasionally, until the onion is translucent and the apple has softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the broccoli florets and chopped stems, the salt, pepper, and thyme, and cook until the broccoli begins to darken slightly, about 2 minutes.
Pour in the vegetable stock, apple cider, and lemon peel. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the broccoli is very tender, about 20 minutes. Remove and discard the lemon peel. Use an immersion blender to puree the soup until smooth; alternatively, puree in batches in a countertop blender, being careful with hot liquids. Taste and adjust seasoning if needed. Serve warm, garnished with chopped fresh chives.
This broccoli apple soup is naturally vegetarian and can be easily adapted to different diets. For a richer texture, stir in a splash of cream, half-and-half, or a dollop of plain yogurt just before serving. For a thinner soup, add more vegetable stock until you reach your desired consistency. If you prefer a chunkier texture, reserve some of the cooked broccoli florets before pureeing and add them back in.
Storage and make-ahead tips: the soup keeps well in the refrigerator for up to 4 days and freezes nicely for longer storage — portion it into airtight containers and freeze for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Because the flavors mellow and meld over time, leftovers often taste even better the next day.
Serving suggestions: pair this soup with crusty bread, toasted baguette slices, or a simple green salad for a light but satisfying meal. It also works well as a starter for a larger dinner or as a nutritious lunch option. If you’re trying to entice a hesitant eater, serve the soup with a favorite accompaniment and keep portions small and inviting.
While Owen may not be ready to embrace every vegetable yet, I’ll keep offering a variety of flavors and textures. For now, this broccoli apple soup is my go-to weekday lunch — comforting, flavorful, and easy to prepare.