I guess I never knew how tasty and easy soups were to make in the blender. Just simmer some ingredients in a pot; add to blender; serve in bowl and voilá! Here’s a puréed soup recipe I made with an unlikely ingredient: broccoli. It packs a ton of veggies into each serving, and the fresh, green color gives all kinds of healthy feel goods.
This broccoli bisque recipe is a variation on my carrot ginger soup. The steps are largely the same. Just swap out the veggies.
Serves about 6
- 3 big handfuls of spinach, washed
- 1/2 stick of butter
- 1 large onion, chopped
- 4 tbsp. flour
- 2 cans vegetable broth (chicken broth is fine for omnivores)
- 7 cups broccoli florets (about 1 large head)
- 1/2 cup cream
- 1 cup plain yogurt
- 1 lemon
- In a large pot, melt the butter on medium heat. Sauté the onion until translucent, or about 7 minutes, being careful not to let it brown. Add flour and mix well for about 1 minute. Stir constantly.
- Add in broth, then broccoli. Bring whole pot to a boil, then reduce heat to a simmer a let cook for 8 minutes. Add spinach to the pot and let simmer for another 6-8 minutes or until spinach is wilted.
- Add salt and pepper to taste. Stir. The add cream and stir. Remove from heat.
- Carefully pour about 1/3 of the mixture into a blender. Purée until smooth, or about 30 seconds. Pour into large serving bowl or storage container. Repeat with other two thirds of the soup mixture.*
- Ladle hot soup into bowl for serving. Garnish with a dollop of cool, plain non-fat yogurt and squeeze a bit of lemon juice on top. Finish with fresh ground pepper.
*Alternatively, you can use a stick blender and purée the soup right in the cooking pot all at once.
*Try adding 1 stalk celery, chopped to the pot with the onion for even more flavor.
Also see, Where to get free food on your birthday.