It’s almost St. Patrick’s Day – how about some green recipes this week?

This soup is easy to make, dairy-free, loaded with nutrients, and delicious. If you have an immersion blender (also called a stick blender), this is the time to get it out. Blending hot soup in a blender is not difficult, but you need to be careful not to fill the blender more than half way, and to be aware of the steam.

To increase the nutrients, add up to 6 cups of chopped greens, such as spinach, kale, chard, or collards, along with the potato.

Creamy Broccoli Soup
Blue ~ serves 4

4 Tablespoons soy margarine
2 cups yellow onion, finely chopped
1/2 cup shallots, minced
3 cups vegetable broth, plus more as needed
1 medium potato, peeled and diced
4 cups broccoli, chopped stems and florets
1 cup soy creamer (or use plain soy milk)
salt and freshly ground pepper to taste

In a large pot, melt the soy margarine over medium heat. Add onions and shallots and cook until tender and translucent, about 10-15 minutes. Add 3 cups of vegetable broth and potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes. Add broccoli and continue to cook for an additional 5-7 minutes.

Turn off the heat, and use an immersion blender (stick blender) to puree to desired consistency.
OR
Remove from heat, and ladle the solids into a blender. Add a bit of the liquid. Do not fill more than half way. Cover and blend to desired consistency. Repeat as necessary to blend all the solids. Return soup puree to pot.

Add soy creamer and more broth for smooth texture. Season with salt and pepper.

Recipe courtesy of Marilu Henner
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This entry was posted on Tuesday, March 10th, 2009 at 2:33 pm and is filed under Holiday tips, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.