Autumn Kissed Cream of Broccoli Soup

Soup
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Autumn Kissed Cream of Broccoli Soup
Serves 6
Print
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
2033 calories
287 g
0 g
84 g
59 g
16 g
3928 g
10724 g
32 g
0 g
62 g
Nutrition Facts
Serving Size
3928g
Servings
6
Amount Per Serving
Calories 2033
Calories from Fat 716
% Daily Value *
Total Fat 84g
130%
Saturated Fat 16g
79%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 48g
Cholesterol 0mg
0%
Sodium 10724mg
447%
Total Carbohydrates 287g
96%
Dietary Fiber 33g
131%
Sugars 32g
Protein 59g
Vitamin A
27%
Vitamin C
593%
Calcium
49%
Iron
155%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Tbsp. olive oil
  2. 1 large onion, chopped
  3. 3 cloves garlic minced
  4. 3 large crowns broccoli Peel woody fiber from stems with potato peeler; slice stems in 1/2
  5. 6 fingerling sweet potatoes (or 2 small sweet potatoes), chopped
  6. 1 tsp. pink Himalayan salt (or sea salt)
  7. 1/2 tsp. black pepper
  8. 2 1/2 tsp. Herbs de Provence
  9. 1 Tbsp. rosemary fresh, finely chopped
  10. 78 oz. broth (vegetable or chicken, as desired) (about 2 1/2 32 oz. cartons)
  11. 1 large lemon, juiced
  12. 1 cup raw cashews soaked and rinsed
Instructions
  1. Soak raw cashews at least 45 minutes to one hour or longer in cold water. Meanwhile prepare and cook soup.
  2. Saute onion in 1 Tbsp. olive oil until soft.
  3. Add minced garlic and cook 1 minute.
  4. Add remaining chopped vegetables, seasonings and vegetable broth in large Dutch oven.
  5. Bring to boil
  6. Turn down heat and simmer 20-25 minutes until broccoli steams and potatoes are tender.
  7. Add juice of lemon and rinsed raw cashews.
  8. Using hand held blender, such as a Cuisinart wand, blend until soup is creamed. May alternatively cream in Vitamix or blender – be careful with very hot liquid and steam to avoid burns.
  9. Taste to correct seasonings, if desired.
  10. Garnish with a spring of rosemary.
  11. Serve with warm herbed gluten free bread or sweet corn bread (organic, of course!).
Notes
  1. Prep Note: Soak raw cashews in cold water at least 30 minutes, rinse before adding to soup during last stage of preparation.
  2. This easily serves 6-8 people. Stores well in Mason Jars in refrigerator 2-3 days or can be frozen.
beta
calories
2033
fat
84g
protein
59g
carbs
287g
more
Kat Maeda https://katmaeda.com/

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