Creamless Broccoli Soup

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About This Recipe -   Creamless Broccoli Soup

  • Prep Time: 10 mins
  • Total Time: 1 hrs
  • Servings: 4
  • About This Recipe

    “You will never miss the cream in this soup. It is a filling vegan recipe anyone would enjoy. Found in one of my favorite Moosewood cookbook”

    Ingredients

  • 1tablespooncanola oil( or other vegetable oil)
  • 2cupsonions, chopped
  • 1/4 cupcelery, diced
  • 2garlic cloves, minced
  • 1/2 teaspoonsalt
  • 2stalksbroccoli
  • 4 1/2 cups water or 4 1/2 cupsvegetable stock
  • 1/3 cupquick-cooking oatmeal
  • 1tablespoonfresh lemon juice
  • 1teaspoondried dill
  • 1/2 teaspoonblack pepper
  • minced fresh chives
  • lemon slice, garnish( paper thin)
  • Directions

  • Combine in a soup pot the oil, onions, celery, garlic and salt.
  • Cook covered on medium heat for 10 minutes, stirring often.
  • Meanwhile, rinse the broccoli, cut into 4-5 cups of florets, and peel and chop the stems to make about 2 cups.
  • Reserve 1 cup of florets.
  • When the onions are clear, add 4 cups of the water or stock and all the broccoli except for the reserved florets.
  • Cover and bring to a boil.
  • Lower the heat and simmer for 5 minutes.
  • Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken.
  • Remove from the heat and then stir in the lemon juice, dill and pepper.
  • Working in batches, puree the soup (in a blender, preferably) until smooth.
  • Bring the remaining 1/2 cup water to a boil in a small sauce pan.
  • Add the reserved broccoli florets and cook, covered, until they are bright green and crisp tender, about 3-5 minutes.
  • Stir the florets and their cooking water into the soup.
  • Garnish with lemon slices and chives if desired.
  • Serve.
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