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Cream of Broccoli Soup | Great Performances


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Cream of Broccoli Soup
by CSA Member Jessica Crowley

This recipes comes to us from CSA Member Jessica Crowley. We love the fact that this soup uses the broccoli stems and leaves, two parts of the vegetables that are often thrown away. Thanks, Jessica!

·1 onion, cubed
·Stems/Leaves from 1 bunch of broccoli, chopped
·16 oz vegetable broth
·Handful of red lentils (maybe ¼-1/3 cup, to add thickness to the soup)
·Coconut milk, to taste
·Lemon Juice, to taste
·Chili flakes, to taste
·Salt & pepper, to taste

Preheat a heavy-bottomed pot to medium heat. Add 2 TBs of vegetable oil or coconut oil, and add onion cubes. Cook for 10 minutes, until onions change color. Add chopped broccoli stems and cover with broth. Toss in a handful of lentils.  Cover with lid, bring to a boil and let cook for 20 minutes.

Using an immersion blender or in standing blender (make sure not to overfill!), puree soup until it reaches a smooth consistency. Add coconut milk, taste, and add the juice of a lemon. Taste again and add salt and pepper. Correct seasonings if necessary.

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