Creamy Broccoli Soup
Makes about 8 1-cup servings
2
medium
potatoes, scrubbed and diced
2
medium
celery stalks, sliced
6
cups
broccoli florets
2
cups
water
3
cups
plain rice milk, divided
1 1/2
teaspoons
dried basil
1/2
teaspoon
dried tarragon
3/4
teaspoon
salt
1/4
teaspoon
black pepper
3
- 4
tablespoons
Sesame Seasoning
Place potatoes, celery, broccoli, and water in a large pot. Bring to a simmer. Cover and cook over medium heat for about 10 minutes, or until potato chunks are tender when pierced with a sharp knife (do not overcook).
Transfer about 3 cups of the vegetables to a blender. Add 2 cups rice milk, basil, tarragon, salt, and black pepper. Blend for about 60 seconds, or until completely smooth. Pour blended mixture into a clean pot.
Place remaining vegetables in blender along with the cooking liquid and remaining 1 cup rice milk. Blend vegetables until they are completely smooth or leave them slightly chunky, depending on your taste. Combine blended mixtures, then stir in Sesame Seasoning. Heat gently, stirring frequently, until steamy.
Per 1-cup serving
- Calories: 126
- Fat: 2.8 g
- Saturated Fat: 0.4 g
- Calories from Fat: 19.7%
- Cholesterol: 0 mg
- Protein: 3.4 g
- Carbohydrates: 23.8 g
- Sugar: 6.1 g
- Fiber: 3.8 g
- Sodium: 343 mg
- Calcium: 187 mg
- Iron: 2.1 mg
- Vitamin C: 41.2 mg
- Beta Carotene: 532 mcg
- Vitamin E: 1.8 mg
Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.
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