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Cream of Broccoli Soup

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Dinner [D]

Lunch [L]

Vegan [V]

 

 

Cream of Broccoli Soup
 
Ingredients:
3 medium potatoes, diced
2 medium celery stalks, sliced
6 cups broccoli florets
1/2 onion, diced
2 cloves of garlic, minced
2 cups water
CASHEW CREAM SAUCE (see recipe below)
1 tablespoon dried basil (I sometimes add more- depending on taste)
1/4 teaspoon black pepper
3-4 tablespoons SESAME SEASONING- OPTIONAL (see recipe below)

 

DIRECTIONS
 
Place potatoes, celery, broccoli, onion, garlic and water in a large pot.  Bring to a simmer.  Cover and cook over medium heat for about 10 minutes, or until potato chunks are tender and pierced with a fork (do not overcook).
Make CASHEW CREAM SAUCE in a blender.  Pour cream sauce into the pot with the vegetables and stir together (don't forget to add the additional 1 1/2 cups of water...see recipe below).  Add basil and black pepper.  Begin transferring mixture to the blender - 3 cups at a time.  Blend mixture until the vegetables are completely smooth OR leave them slightly chunky, depending on your taste.  Pour blended mixture into a clean pot.  Once all the mixture is blended, stir in Sesame Seasoning if desired.  Heat gently, stirring frequently, until steamy.

Top with diced red peppers or fresh tomatoes.

*My kids will eat this soup with fish crackers on top :)
 
CASHEW CREAM SAUCE
1 cup raw cashew nuts
2 cups water
1 teaspoon salt
2 teaspoons onion powder
1-2 Tablespoons Chicken-Like Seasoning (or Chicken Paste/Bouillon)
1/2 teaspoon garlic powder
2 Tablespoons cornstarch, flour or Clear Jel
1 1/2 cups more water (to be added after blending)


Place all ingredients in blender and blend on high for about 2 minutes until smooth (make sure mixture is smooth- not gritty).  Pour into pot with vegetables.  Add the 1 1/2 cups more water to the blender, swish it around, and add to the mixture in the pot.
 
SESAME SEASONING
(taken from NutritionMD.org)
1/2 cup unhulled sesame seeds
1/2 tsp salt
2 Tablespoons nutritional yeast
 
Toast sesame seeds in a dry skillet over medium heat.  Stir constantly until seeds begin to pop and brown slightly, about 5 minutes.
Transfer to a blender, add salt and nutritional yeast and grind into a fine powder.
Transfer to an airtight container.  Store in refrigerator.

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