Friday, September 16, 2011

Cream of Broccoli Soup

Cream Of Broccoli Soup

Servings: 4


1 cup Broccoli - chopped
2 Carrots - chopped
1/2 cup Cashews
3 stalks Celery - chopped
3 cups Chicken Broth
3 cloves Garlic - crushed
1 tbsp Italian Seasoning
3/4 teaspoon dried rosemary
1 Onion
2 Potatoes or Yams - chopped
2 cups fresh Spinach
2 tbsp Tomato Paste
2 Tomatoes - chopped


In a large pot cook garlic, celery, onions, and rosemary using olive oil until onions are softened (about 5 minutes).
Add potatoes (or Yams) and 2 cups of broth. Bring to a boil and then lower heat. Cook for about 8 - 10 minutes with the lid on to cook the potatoes.
In a blender grind the cashews to a powder, add 1 cup of broth and blend until it is a smooth cashew milk.
Add the tomatoes and tomato paste, cook for another 5 minutes. Add the cashew milk and the broccoli and cook for another 5 min just until the broccoli is done.
Add the spinach and cook until it is just wilted.
Season with salt and pepper to taste.
You can use a Hand Blender to blend the soup to your liking.

Serve and enjoy!

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