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Cream of Broccoli Soup

This is a rich tasting dairy-free soup is a favorite in our household. Broccoli is in the cruciferous family known to be high in protein and have cancer fighting properties. We even have the leftovers as a cold soup in the summer.

PREP AND COOK TIME: 12-22 minutes

INGREDIENTS:
2 Tbsp olive oil
1 tsp sesame seed oil
1 White onion, chopped
2 cloves Garlic, minced
1 Leek, chopped (2 cups separated white, green part)
1 lb/8 cups Broccoli chopped, (separate stalk, florets)
6 cups Chicken or bone broth
2 TBSP ginger
1 tsp turmeric
1 tsp. Herbs de Province
1 cup unsweetened Coconut milk, full-fat
1 cup frozen peas
Chives for garnish

DIRECTIONS:
Sauté the onion in olive oil with a splash of sesame seed oil until translucent, about 1-2 minutes. Add garlic, and cook until fragrant, about another minute. Add the broccoli stalks, white part of leek, stir to combine. Add broth, spices,

Instant Pot directions:
Manually set on high for 8 minutes. Release and use immersion blender to make a smooth, thick broth. Add the broccoli florets and chopped leek greens and let them soften in the hot soup. Add the coconut milk and frozen peas and let warm to desired temperature (about 2 minutes), salt to taste and serve. Garnish with chopped chives.

OR

Stock pot directions:
Simmer 20 minutes, until broccoli stalks are fork-tender. Use immersion blender to make a smooth, thick broth. Add the broccoli florets and chopped leek greens let them soften in the hot soup. Add the coconut milk and frozen peas and let warm to desired temperature (about 2 minutes), salt to taste and serve. Garnish with chopped chives.

 

 At the end of ten days (of eating only vegetables) their appearance seemed better and they were fatter than all the youths who had been eating the king’s choice food (meat). Daniel 1:14

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