Creamy Broccoli Soup

Prep: 
15 minutes
Total: 
30 minutes
Makes: 
10 full servings
Utensil: 
Blender
1 Qt./.9 L Sauce Pan with Cover
4 Qt./3.8 L Roaster with Cover
Rate Recipe: 
Contributed By: 
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious.

Ingredients

Broccoli truly is a miracle vegetable. It is loaded with vitamin C, fiber and chlorophyll. It is great in marinated salads, lightly steamed or pureed into soups.

3
medium broccoli stalks peeled with florets (about 6 cups)
3
cups
filtered water
(700
mL)
12
cup
chopped fresh parsley
(30
g)
12
teaspoon
crushed dried rosemary
(1
g)
1
teaspoon
dried thyme
(1
g)
12 - 1
teaspoon
salt
(3 - 6
g)
fresh ground pepper to taste

White Sauce

3
tablespoons
olive oil
(45
mL)
3
tablespoons
brown rice flour (optional)
(30
g)
2
cups
rice milk
(475
mL)
  1. Peel broccoli stems. Chop stems and florets into small pieces.
  2. Place broccoli and water in roaster over medium heat. When Vapo-Valve™ clicks, reduce heat to low and simmer until tender.
  3. With a slotted spoon, remove one cup of broccoli florets and set aside.
  4. Place remaining broccoli, liquid, parsley, rosemary, thyme, and salt in blender (or use a hand blender). Puree until smooth and return mixture to roaster.
  5. Stir in broccoli florets and white sauce. Adjust salt if needed and add pepper to taste
  6. Heat gently (do not boil) and serve immediately.

White Sauce

  1. Heat olive oil in sauce pan. Add the flour and cook on low for ten minutes. Stir in rice milk with a whisk, bring to a simmer until thickened, stirring constantly with the whisk. This is important - otherwise your sauce will be lumpy. If that happens, blend it or put it through a sieve.
Nutritional Information per Serving
Calories: 
82
Total Fat: 
5g
Saturated Fat: 
1g
Cholesterol: 
0mg
Sodium: 
266mg
Total Carbs: 
9g
Dietary Fiber: 
1g
Sugar: 
2g
Protein: 
2g

Directions

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