Recipe for "Let the Broccoli be Broccoli" Soup
You don't have to add heavy cream, cheese, or any other fancy fillers to have rich and creamy broccoli soup - in fact, this soup is SO yummy and SO easy to make that you'll never want your broccoli soup any other way!
:-)
My husband, Jim, and I visited our local farmers market yesterday and purchased - among other things - a bushel basket of fresh-cut broccoli for $5. You cannot pass up a bargain like that if you're a self-respecting Vegan! So when I had finished washing and cleaning this huge bucket-O-broccoli, I was faced with a pretty massive pile of vegetables!
The heads would be blanched and frozen for later use, but that left me with an awful lot of broccoli stems - which just happened to have that soft, slightly sweet "meat" that makes for a really good soup!
Broccoli Soup
Take approximately 2-3lbs of fresh broccoli. Trim outer skin off the stems and discard any parts that feel grainy or hard - use only the softer pieces.
Add stem pieces with several heads to a soup pot, fill with water and add about a teaspoon of salt.
Cook for 10-12 mins, remove from heat and let set for 20 mins.
Drain cooked broccoli, reserving about 1 cup of the liquid.
Add cooked broccoli to food processor and pulse, while slowly adding the reserved liquid until it achieves the desired consistency (some like it a bit soupier than others)
Pour mixture back into soup pot and add:
1 tsp garlic powder
1 (or two!) shake of dried red pepper flakes
1/8 tsp cayenne pepper
Simmer until heated through, serve.
Serving Tip: Serve with fresh baked bread.
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