Creamy Broccoli Soup
By Sarah Axtell, ND • October 15, 2014
You can use this recipe as a template for any cream-style soup. For a whole new taste, try substituting spinach, parsnips, or cannellini beans for the broccoli.
2 garlic cloves, peeled
1 medium yellow onion, chopped
2 tbsp extra virgin olive oil
1 large bunch broccoli (about 7 cups chopped)
2 cups almond/coconut milk
1 cup rolled oats
3 cups vegetable stock
1/4 cup brown rice miso
1/4 cup water
In soup pot or large Dutch oven over medium heat, sauté garlic and onion in olive oil until soft (about 3 minutes).
Prepare broccoli by peeling stalks and discarding tough ends. Cut remaining stalks and tops into bite-size pieces and add to pot with onions and garlic. Add coconut/almond milk, oats, and vegetable stock. Bring to boil and stir, making sure all oats are submerged in stock. Reduce heat to medium, cover and simmer 10 minutes or until broccoli is soft. Remove from heat.
Using handheld blender or food processor, purée soup until smooth and creamy. In separate bowl, dissolve miso in water, stir into individual servings of slightly cooled soup and serve.
Tip: Miso is a living food that helps replenish health intestinal flora but loses these health benefits when boiled. Always remove soup from heat and cool slightly before adding miso.
(Adapted from Clean Start by Terry Walters)
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.