CREAM OF BROCCOLI SOUP
This recipe was adapted from a recipe on drfuhrman.com. Even though it is vegan, it has a delicious, creamy flavor and texture. A high speed blender like Vitamix works best for this recipe so the cashews turn creamy when blended.......For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt.....You can reduce prep time by using frozen or pre-chopped vegetables and jarred garlic.
Provided by Anne Sainz
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove the center stem from the kale and discard. Wash and chop kale leaves and put in a large soup pot (at least 7 quarts). If you don't know how to remove the stems from kale, Google: remove kale stems.
- Add chopped onion, garlic, turnips, broccoli and broth to soup pot.
- Bring soup to a boil, stirring several times so bottom doesn't burn.
- Reduce heat, cover and simmer, stirring occasionally until vegetables are soft, about 20-25 minute.
- Remove about half the soup and blend with the cashews until smooth. Return mixture to pot and reheat.
Nutrition Facts : Calories 92.2, Fat 4.3, SaturatedFat 0.8, Sodium 59.8, Carbohydrate 12.1, Fiber 2.3, Sugar 3.3, Protein 3.4
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