not cream of broccoli soup
This is so much healthier and (I think) better tasting than the usual fat rich broccoli soup that we all know. It originally called for sweet potato but I'm not a big fan so if you would prefer the sweet variety feel free to go with it.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped onion
- 1 cup vegetable stock (homemade or from a cube)
- - flake sea salt
- 1 large clove smashed garlic
- 1 - inch cube fresh ginger, chopped
- - freshly ground black pepper to taste
- 1/2 cup crimini mushrooms
- 1 medium potatoes, chopped in small cubes
- 3 cups broccoli florets
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons organic red miso (optional but nice)
- 1/4 cup coconut milk ( more if you wish)
How To Make not cream of broccoli soup
-
Step 1Heat oil in a wide saucepan over medium heat. Add garlic and onions, pinch of sea salt and pepper and sauté until cooked. Then add mushrooms and ginger. Saute until golden brown.
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Step 2Then add sweet potatoes, miso, vegetable stock and 1 C water and another pinch of sea salt. Raise heat and bring to a boil, or until the potatoes or soft.
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Step 3Add the broccoli, cover and cook for another 5 minutes or so until broccoli is cooked but still vibrant green. Turn off the heat.
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Step 4Using an immersion blender, puree until smooth. Add coconut milk optionally to increase the texture and consistency of the soup. Sea salt and black pepper to taste. Yum! Enjoy!
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