Makes:
12
Utensil:
10 Qt./9.5 L Roaster with Cover
Blender
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
Non-starchy, low carb vegetables are a good source of vitamins, minerals and fiber. These low carb vegetables help to fill up without spiking blood sugar levels. Broccoli is loaded with vitamins A, C and K and Iron. Cook vegetables in this soup just until tender crisp to maintain the most nutrition.
2
cups
celery ribs, washed and sliced, Cone #4
(202
g)
2
cups
onion, sliced, Cone #4
(320
g)
2
tbsp
ginger, fresh, shredded, Cone #3
(16
g)
3
bunches
broccoli florets, cut into pieces and stems, sliced, Cone #4
1
tsp
natural salt
(6
g)
1⁄2
tsp
garlic powder
(1
g)
30
oz
coconut milk, low fat
(886
ml)
10
cups
vegetable or chicken stock
(2370
ml)
5
oz
baby spinach
(141
g)
scallions, minced for garnish (optional)
Directions:
- Preheat 10 Qt. Roaster over medium heat until a sprinkle of water skitters and dissipates.
- Sauté celery, onions and ginger for 3-4 minutes until softened
- Add broccoli, salt and garlic to roaster and stir to combine, sauté for 1-2 minutes.
- Add coconut milk and stock to roaster. Place lid on roaster and when Vapo-Valve™ begins to click steadily, turn heat to low and cook for 15-20 minutes until broccoli is tender crisp.
- Puree soup in blender or with immersion style blender until it reaches desired consistency.
- Add spinach to blended broccoli soup in roaster, stir spinach into soup. The heat of the soup will wilt the spinach.
- Taste soup and add additional seasonings as desired.
- Serve soup hot, garnish with a minced scallions if desired.
Tips:
- Add additional shredded fresh ginger to top of each serving if desired.
- Homemade vegetable or chicken stock is a great to have on hand, make it without salt and add salt as needed.
Directions
Tips
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