Delhi is covered with monsoon clouds and we can’t help but want to curl up and drink some healthy and delicious soup. Here’s 3 And A Half Cafe’s incredible recipe Broccoli-Parmesan Chicken Soup.

Ingredients

2 lb. Broccoli (about 2 heads)
2 tbsp. olive oil
2 cloves garlic, finely chopped
1 onion, finely chopped
Salt,Pepper
4 c. low-sodium chicken broth
3 c. baby spinach
1/2 c. grated Parmesan
1 tbsp. lemon zest
3 tbsp. lemon juice
2 c. shredded rotisserie chicken

Directions
Cut tops of broccoli into small florets and thinly slice stems.

Heat olive oil in large pot on medium, then add garlic and onion. Cook until sizzling, about 2 minutes. Add broccoli stems, season with 1/2 teaspoon each salt and pepper, cover and cook 3 minutes.

Add florets and 1/2 cup water, cover immediately and steam until bright green, 3 to 6 minutes. Transfer half of florets to bowl and set aside.

Add chicken broth and baby spinach and simmer 10 minutes. Add grated Parmesan, lemon zest, and lemon juice, then puree with immersion blender or standard blender. Stir in shredded rotisserie chicken and reserved broccoli florets.