Cream Of Broccoli Soup (robbins) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Raw cashews,
5 cup: Vegetable stock or bouillon,
2 medium: Boiling potatoes, unpeeled, cut into 1/2" cubes
1 medium: Onion, finely chopped
1 bunch: Broccoli, trimmed and coarsely chopped, about 4-1/2 cups
1 tsp: Dried basil,
1 tsp: Fine sea salt,
1/4 tsp: Freshly ground black pepper,
Directions:
(From "May All Be Fed," John Robbins. William Morrow; 1992; $23)
Put the cashews and 1 cup of the vegetable stock into a blender. Blend
until smooth, about 1 minute.
Put the remaining 4 cups vegetable stock, the potatoes and the onion
into a large pot. Bring to a simmer, cover and cook for 5 minutes.
Stir in the broccoli and basil and return to a simmer. Cover and cook
until the potatoes are tender, about 10 minutes.
Stir in the reserved cashew mixture, the salt, the pepper and bring
just to a simmer. Remove from the heat, transfer about half of the
soup to a blender and puree. Return the puree to the pot and stir
well. Serve immediately.
Calcium in cook broccoli: 206 milligrams per spear.
Source from luhu.jp
Put the cashews and 1 cup of the vegetable stock into a blender. Blend
until smooth, about 1 minute.
Put the remaining 4 cups vegetable stock, the potatoes and the onion
into a large pot. Bring to a simmer, cover and cook for 5 minutes.
Stir in the broccoli and basil and return to a simmer. Cover and cook
until the potatoes are tender, about 10 minutes.
Stir in the reserved cashew mixture, the salt, the pepper and bring
just to a simmer. Remove from the heat, transfer about half of the
soup to a blender and puree. Return the puree to the pot and stir
well. Serve immediately.
Calcium in cook broccoli: 206 milligrams per spear.
Source from luhu.jp
Tags
Soups