Best Broccoli Apple And Peanut Soup Recipes

Broccoli Apple Soup image

Provided by b. limon

Categories Apple

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon canola oil (not olive) or 1 tablespoon walnut oil, etc (not olive)
2 cups fresh broccoli stems, peeled and diced
2 tablespoons fresh thyme, finely choppped (3/4 tsp dried, crushed)
1 cup onion, thinly sliced (1 med)
1 cup red cooking apple, peeled and diced (2 small)
1/2 cup celery, diced
4 cups low-sodium low-fat chicken broth (I use veggie)
1/4 teaspoon white pepper
1/4 cup nonfat plain yogurt
2 tablespoons minced parsley

Steps:

Heat oil in large pot with lid.
Add broccoli, thyme, onion, apple and celery.
Cover and cook over low heat 10 minutes.
Add stock and pepper, cook 30 minutes more.
Remove from heat and cool slightly.
Puree 1 cup at a time in blender or food processor.
Serve hot or chilled, garnished with a dollop of yogurt and sprinkling of minced parsley. Makes 5 1/2 cups.

Nutrition Facts : Calories 71.2, Fat 1.5, SaturatedFat 0.1, Cholesterol 0.3, Sodium 39.6, Carbohydrate 13.4, Fiber 3, Sugar 7.2, Protein 2.8

Broccoli, Apple, and Peanut Soup image

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 tablespoons olive oil
2 large onions, chopped
2 cloves garlic, minced
3 medium carrots, peeled and sliced
4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
2 medium apples, peeled, cored, and diced
1 teaspoon good-quality curry powder
2/3 cup smooth or chunky natural peanut butter
6 heaping cups finely chopped broccoli florets and peeled stems
Juice of 1/2 lemon
Salt and freshly ground pepper to taste
Chopped roasted peanuts for garnish, optional

Steps:

Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until translucent. Add the garlic and carrots and continue to sauté until the onions are golden.
Add the water with bouillon cubes, apples, and curry powder. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, or until the carrots and apple are tender. Remove from the heat.
Transfer the solid ingredients to a food processor with a slotted spoon. Process until just coarsely pureed, leaving plenty of chunks of carrot. Stir the puree back into the soup pot. Or insert an immersion blender into the pot and process until coarsely pureed.
Add the peanut butter to the soup, about half at a time, whisking in until completely blended with the stock. Return to very low heat.
Steam the broccoli in a saucepan with about 1/4 cup water, covered, for 5 minutes, or until brightly colored and tender-crisp to your liking. Stir into the soup.
If the soup is too thick, add enough stock or water to achieve a medium-thick consistency. Add the lemon juice, then season with salt and pepper. Serve at once, passing around chopped peanuts for topping, if desired.
Per serving:
Calories: 250
Total fat: 16g
Protein: 10g
Fiber: 6g
Carbohydrate: 22g
Cholesterol: 0mg
Sodium: 76mg