“Non-Cream of Broccoli Soup”
A Vegan Delight.
"Non-Cream of Broccoli" soup is healthy, affordable and guilt free which makes it a staple comfort food in my home.
This chilly Fall weather makes me crave soup. I love creamy soups but I’m not a fan of dairy or saturated fats. Here is a simple vegan recipe I came up with for a “Non-Cream of Broccoli” soup. At approximately 75 calories per serving it’s full of flavor without the guilt. This soup provides essential Vitamins such as A, C, and E plus packs about 20 grams of protein per cup.
Ingredients:
- 1 shallot (chopped)
- 2 Tablespoons Extra Virgin Olive Oil (EVOO)
- 4-6 cloves of garlic (you can leave them whole or chop them in half)
- 4 medium turnips (peel and cut into 1 inch cubes)
- 1 large head of Organic Broccoli (break off the flowerettes then peel the broccoli stalks with a potato peeler. Once the top layer is taken off the stalk it becomes the best part nutritionally. Slice the stalk into cubes equal to the size of your turnips)
- 1 box of Organic, low sodium vegetable broth (make sure everything in your pot is covered, if the broth doesn’t cover everything, make up the difference with filtered water but be sure to add some salt and pepper to it first so your broth doesn’t become “watery”)
- 1 bag of Organic pre-washed baby spinach
- Ground pepper
- Sea salt (to taste, may not be needed if your broth is not low sodium)
Directions:
- In a large sauce/soup pan add EVOO & chopped shallot, place on medium heat until the shallot is translucent not brown.
- Add garlic and turnips and saute on medium for 1-2 minutes to release the flavors.
- Add vegetable broth and broccoli. Bring to a boil than reduce to a simmer on medium to medium low heat for 30 minutes.
- Remove from heat and add the whole bag of spinach. Use an immersion blender or a food processor to puree everything to a smooth consistency.
- Return to the soup pot and add salt and pepper to your liking.
Serve and enjoy. If you are not watching calories or lactose intolerant, you may want to serve a pat of butter or a tablespoon of grated cheddar in each bowl as a garnish.