• Home
  • TASTY RECIPES
    • Breakfast
    • Vegan Entrees
    • Meat & Seafood Entrees
    • Soups & Salads
    • Sides
    • Desserts
    • Shakes
  • Services
    • Weight-Loss
    • Fitness
    • Purge the Pantry
    • Healthy Grocery Shopping
    • Coaching, Workshops & Speaking Engagements
  • Healthy Lifestyle Articles
    • Health & Fitness
    • Food & Nutrition
  • About
    • The Team
  • Contact

SOUP  & SALAD

Cream of Broccoli Soup

1/13/2019

0 Comments

 
Picture
WHAT'S IN IT?
3 broccoli crowns
5 cup vegetable stock
2 tbsp extra-virgin olive oil

2 cups packed spinach
1 tbsp organic butter

2 tsp grated lemon zest
1 tbsp minced garlic

1 cup fat-free cream or almond milk
½ cup diced celery

1 tsp kosher salt
Pepper



HOW TO MAKE IT:
Cut the broccoli florets from the stems, toss the stems and cut the florets in halves.

Heat the olive oil and butter in a large pot over medium-high heat. Add the garlic and cook until light brown. Add the celery and lower the heat to low and add kosher salt. Cook for about 5 minutes. Turn the heat to medium-high, adding the vegetable stock, broccoli florets and black pepper to taste. Cook for about 7 minutes. Stir in the spinach and lemon zest, cooking for another 3 minutes. Remove from heat.

Puree the soup in a blender, in 2-3 batches. Return the soup to the pot and reheat over gentle heat. Stir in the milk or cream. 
0 Comments



Leave a Reply.

    Recipe

    All
    Salads
    Soups
    Vegan Salads

Proudly powered by Weebly
  • Home
  • TASTY RECIPES
    • Breakfast
    • Vegan Entrees
    • Meat & Seafood Entrees
    • Soups & Salads
    • Sides
    • Desserts
    • Shakes
  • Services
    • Weight-Loss
    • Fitness
    • Purge the Pantry
    • Healthy Grocery Shopping
    • Coaching, Workshops & Speaking Engagements
  • Healthy Lifestyle Articles
    • Health & Fitness
    • Food & Nutrition
  • About
    • The Team
  • Contact