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Cream of Broccoli soup

Saturday, August 03, 2013

The other day I made a pot of cream of broccoli soup as it was a rainy, chilly day. It has warmed up a little since then and the sun came out but it rained all night last night - it was lovely to fall asleep to the sound of the rain.

Makings of broccoli soup:

3 Tbsp butter or olive oil
1/2 onion
1/2 tsp celery seed
2 cups chicken broth
1/2 cup water
1/2 can full fat coconut milk
4 cup broccoli
4 cups zucchini
1 small potato (optional)
1 Tbsp chipolte / sriracha
black pepper, cumin tumeric to taste (I use about 2 tsp each)
* 1 avocado

Saute onion in butter, add celery salt and spices. Then add the rest of the ingredients except for the avocado. When veggies are soft, add the avocado and blend. I use an immersion stick blender, straight in the pot rather than do small batches in a blender.

Blended soup

Dished up for lunch:

A batch makes about 6-7 cups of soup, so I have plenty of leftovers for the freezer. It freezes well in individual portions - handy for a quick meal with a salad added.
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