Cream of Broccoli soup (The Plan)

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 202.2
  • Total Fat: 12.0 g
  • Cholesterol: 9.3 mg
  • Sodium: 158.9 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 9.9 g
  • Protein: 8.7 g

View full nutritional breakdown of Cream of Broccoli soup (The Plan) calories by ingredient


Introduction

This recipe is a modified version of the found in The Plan by Lyn-Genet Recitas. Spices are a starting point and you can adjust to your taste (omit curry and or herbs de Provence), add more pepper or cumin, whatever sounds good to you! Taste the final product and adjust spices from there. This recipe is a modified version of the found in The Plan by Lyn-Genet Recitas. Spices are a starting point and you can adjust to your taste (omit curry and or herbs de Provence), add more pepper or cumin, whatever sounds good to you! Taste the final product and adjust spices from there.
Number of Servings: 10

Ingredients

    1 medium (2-1/2" dia) Onions, raw
    3 tbsp Butter, salted
    0.5 tsp Celery seed
    0.25 tsp Cayenne Pepper (Ground)
    0.5 tsp Cumin (ground) (by IVORYGRL1)
    0.5 tsp Pepper, black
    0.25 tsp Herbs de Provence (by BBQRUES130)
    1 tbsp Sage, ground
    0.75 tsp curry powder, salt freen(optional)
    4 bunch Broccoli, fresh
    3 cup, sliced Zucchini
    4 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup
    2 cup (8 fl oz) Water, tap
    1.8 cup coconut milk (full fat, unsweetened)
    1 fruit without skin and seeds Avocados, California (Haas)

Tips

top with raw sunflower seeds or chia seeds for additional protein (calories not included)
NOTE: number of servings will depend on how long you simmer and reduce the soup. I usually end up with about 12 one cup servings


Directions

chop onion
measure all spices and set aside
melt butter in a large stock pot
saute onions and spices in butter for about 3 mins (until onions soften a bit and spices become fragrant
add broth, water, broccoli, zucchini, and coconut milk
if necessary, add more water to ensure veggies are covered in liquid
bring to a boil, then reduce heat and simmer, (stir occasionally) until veggies are very soft
remove stock pot from heat
add avocado (peel and remove pit)
use stick blender to puree soup to smooth consistency



Serving Size: makes 10 one cup servings (or thereabouts)

Number of Servings: 10

Recipe submitted by SparkPeople user RX_2_RV.