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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 165.4
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 83.0 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 5.0 g
  • Protein: 4.8 g

View full nutritional breakdown of Broccoli Soup calories by ingredient
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Broccoli Soup

Submitted by: MRS.CARLY

Introduction

http://glutenfreegoddess.blogspot.com/2011
/02/cream-of-broccoli-soup-recipe-with
.html
http://glutenfreegoddess.blogspot.com/2011
/02/cream-of-broccoli-soup-recipe-with
.html

Number of Servings: 5

Ingredients


    1 tablespoon olive oil
    2 cloves of garlic, chopped
    1/4 cup diced onion
    1 inch of fresh ginger, peeled and chopped
    1 teaspoon gluten-free curry paste- mild or hot, to taste
    5 cups fresh broccoli, rough cut
    3 cups of peeled diced gold potatoes
    Fresh water, as needed
    Sea salt and ground pepper, to taste
    A handful of fresh parsley, roughly chopped
    1 cup coconut milk, or to taste


    Read more: http://glutenfreegoddess.blogspot.com/2011/02/cream-of-broccoli-soup-recipe-with.html#ixzz1j6GcJI7b

Directions

Heat the olive oil in a large soup pot set over medium heat and stir in the garlic, onion, ginger and curry paste (this seasons the oil). Add in the cut up broccoli and gold potatoes. Add just enough water to cover the vegetables- not too much. You can always thin the soup later, if you need to.

Add the chopped parsley. Season with sea salt and fresh pepper, to taste.

Bring the vegetables to a high simmer. Cover the pot, and reduce the heat to a medium simmer. Cook for twenty minutes or so, until the potatoes are fork tender.

Remove the pot from the heat. Use an immersion blender to puree the soup.

Return the pot to the stove and add in the coconut milk. Stir and heat through gently (don't boil the pureed soup).

Taste test and adjust seasonings.

Serve with a sprinkle of fresh minced parsley or a spoonful of plain vegan yogurt or sour cream.

Read more: http://glutenfreegoddess.blogspot.com/2011/02/cream-of-broccoli-soup-recipe-with.html#ixzz1j6GlLULC

Serving Size: Makes 5 2 cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user MRS.CARLY.





TAGS:  Vegetarian Meals |

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