Broccoli and Elbows Soup with Lemon Butter Drizzle

Instructions

1. 1

   In a large pot, bring the vegetable broth to a boil over medium-high heat.

2. 2

   Add the broccoli florets to the pot and cook for 5 minutes, until they begin to soften.

3. 3

   Stir in the elbow macaroni and cook for 8-10 minutes, or until the pasta is al dente and the broccoli is tender.

4. 4

   Season the soup with salt and black pepper, stirring well to combine.

5. 5

   While the soup is cooking, melt the unsalted butter in a small saucepan over low heat. Once melted, remove from heat and stir in the lemon juice to create the lemon butter drizzle.

6. 6

   Ladle the soup into bowls and drizzle each serving with the lemon butter mixture.

7. 7

   Serve hot and enjoy your Broccoli and Elbows Soup with Lemon Butter Drizzle.