BROCCOLI AND SPINACH SOUP (CREAMY CREAMLESS)
Steps:
- 1) heat pan, spray with oil - just a few spritzs is fine. Add broccoli, onions, garlic, mustard, cayenne and 1 tsp salt and cook, stirring frequently, until fragrant (about 6 min). Add 1 cup water and baking soda. Bring to a simmer, cover and cook until broccoli is very soft (about 20 min) stirring once during cooking. 2) Add broth and 2 cups of water. When begins to simmer, add spinach and cook until wilted (about 1 min). Transfer to blender and process until smoother - 1 minute. sprinkle with parmesan if want.
CREAMLESS BROCCOLI SOUP
You will never miss the cream in this soup. It is a filling vegan recipe anyone would enjoy. Found in one of my favorite Moosewood cookbook
Provided by TishT
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine in a soup pot the oil, onions, celery, garlic and salt.
- Cook covered on medium heat for 10 minutes, stirring often.
- Meanwhile, rinse the broccoli, cut into 4-5 cups of florets, and peel and chop the stems to make about 2 cups.
- Reserve 1 cup of florets.
- When the onions are clear, add 4 cups of the water or stock and all the broccoli except for the reserved florets.
- Cover and bring to a boil.
- Lower the heat and simmer for 5 minutes.
- Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken.
- Remove from the heat and then stir in the lemon juice, dill and pepper.
- Working in batches, puree the soup (in a blender, preferably) until smooth.
- Bring the remaining 1/2 cup water to a boil in a small sauce pan.
- Add the reserved broccoli florets and cook, covered, until they are bright green and crisp tender, about 3-5 minutes.
- Stir the florets and their cooking water into the soup.
- Garnish with lemon slices and chives if desired.
- Serve.
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