Broccoli and Apple Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 116.4
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 799.5 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 5.0 g
- Protein: 7.9 g
View full nutritional breakdown of Broccoli and Apple Soup calories by ingredient
Introduction
Broccoli and apples aren’t two foods that you would expect to find together in a soup, or in anything for that matter. But this soup? It’s sublime. The apple adds a light sweetness and tartness that makes any vegetal bitterness in broccoli disappear. The result is a broccoli lover’s dream, a creamy, full bodied broccoli soup, without any cream!Broccoli and apples aren’t two foods that you would expect to find together in a soup, or in anything for that matter. But this soup? It’s sublime. The apple adds a light sweetness and tartness that makes any vegetal bitterness in broccoli disappear. The result is a broccoli lover’s dream, a creamy, full bodied broccoli soup, without any cream!
Number of Servings: 4
Ingredients
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1 tbsp. canola oil
1 cup chopped onion
1 cup chopped apple
4 cups (low sodium) chicken stock
1 lb. broccoli (trimmed and chopped)
1/2 tsp. salt
1/4 tsp. pepper
Tips
Sprinkle grated cheddar cheese on top when serving.
Directions
Separate the broccoli florets from the stems. Peel the outer tough skin of the stems with a vegetable peeler. Slice the stems into rounds and chop finely (a mini chopper food processor works well for this step).
Heat a thick-bottomed medium large (4-quart) saucepan on medium heat. Melt the butter in the pan. Add the onion and the apple and lower the heat to low. Cover and cook for 10 minutes, until onions are translucent and apples are softened.
Add the broccoli florets and the chopped broccoli to the apple onion mixture. Add the stock and the cider. Tie up the thyme sprigs with kitchen string and add to the pot. Add strips of lemon peel to the pot as well. Increase the heat, bring to a boil, reduce the heat to maintain a low simmer, covered. Cook for 20 to 25 minutes.
Remove from heat. Remove thyme and lemon peels from the soup and discard. Working in batches, filling up the blender bowl to no more than one third full at a time, purée the soup.
Return soup to the pot, reheat and adjust seasonings to taste. Garnish with chopped fresh chives to serve.
Serving Size: Makes 4 (1 1/2 cup servings)
Number of Servings: 4
Recipe submitted by SparkPeople user GLOTODNEV.
Heat a thick-bottomed medium large (4-quart) saucepan on medium heat. Melt the butter in the pan. Add the onion and the apple and lower the heat to low. Cover and cook for 10 minutes, until onions are translucent and apples are softened.
Add the broccoli florets and the chopped broccoli to the apple onion mixture. Add the stock and the cider. Tie up the thyme sprigs with kitchen string and add to the pot. Add strips of lemon peel to the pot as well. Increase the heat, bring to a boil, reduce the heat to maintain a low simmer, covered. Cook for 20 to 25 minutes.
Remove from heat. Remove thyme and lemon peels from the soup and discard. Working in batches, filling up the blender bowl to no more than one third full at a time, purée the soup.
Return soup to the pot, reheat and adjust seasonings to taste. Garnish with chopped fresh chives to serve.
Serving Size: Makes 4 (1 1/2 cup servings)
Number of Servings: 4
Recipe submitted by SparkPeople user GLOTODNEV.