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This is a better broccoli soup; it's creamy but not loaded with cream.  It's very high in fiber and packed with nutrients.  The creaminess comes partly from white beans, but you'd never guess it!

Better Broccoli Soup

1 cup water
1 cup or can of chicken broth
1 med bunch of broccoli
1/2 tsp.,salt
black pepper to taste
2 Tbsp. olive oil
1 med onion, chopped
2 cloves garlic, mashed and peeled
1/4 tsp. ground turmeric
1 can white beans, northern, cannellini, etc. divided
3/4 C shredded sharp cheddar, lightly packed

Place water and broth in pan and bring to a boil.  While waiting for it to heat, cut broccoli into small florets; peel stems and cut tender inner part into small pieces.  Wash, then add to water.  Cover, reduce heat and simmer until tender but still bright green.

Add olive oil to a skillet;  chop onions coarsely and sauté until starting to brown.  Add garlic and continue to cook, but don't let the garlic brown. 

Drain and rinse a 14 to 16 oz can of white beans.  Divide in half; you can freeze the rest for future  use.  Carefully add broccoli and broth to a blender; add onions, beans, seasonings, and cheese.  Process on low, then on high until blended; the broccoli will still float like confetti in tiny bits the the rest will be blended.  If too thick, add a little water or milk.  Heat if needed in the pan, stirring constantly, or in the microwave.  Serve as is or with a dollop of sour cream.
 

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