Emily’s Broccoli Soup
The original version of this recipe was passed along to us by one of The Kitchen Skinny members – something she picked up online that has become a family favorite. It’s delicious! And, if you’ve ever gotten bored with broccoli – this is a great new way to get your fix. Thanks Emily!
Ingredients
1 ½ stalks celery (diced)
5 cloves garlic (peeled and pressed)
2 tsp lemon (zested)
2/3 regular yellow onion (diced)
2 cups spinach (2 handfuls)
1 stalk broccoli
5 cups vegetable broth (low sodium)
1 cup cashews (raw)
2 Tbsp coconut oil
black pepper
1 tsp thyme
Instructions
- Gather your ingredients.
- Measure and cut all your ingredients.
- Heat the oil in a large pot over medium-high heat and add the garlic and cook until light brown.
- Add the onion and celery. Lower the heat to medium, and season with black pepper. Cook the vegetables until onion is translucent (about 10 min).
- Add the thyme, broccoli, and broth. Stir and bring to a boil. Cook, uncovered on medium until the broccoli is tender (about 8 min).
- Add a little of the broth from the soup (about ½ cup) and the cashews into your blender and puree and set aside
- Add the spinach, lemon zest, and the soup to your blender and puree (a VitaMixer should be able to handle the whole thing, if you have something different or a smaller pitcher you may have to do it in 2 batches).
- Return the soup to the pan and reheat over gentle heat. Stir in the cashew cream.
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