Cream of Broccoli Soup
"This recipe was adapted from a recipe on drfuhrman.com. Even though it is vegan, it has a delicious, creamy flavor and texture. A high speed blender like Vitamix works best for this recipe so the cashews turn creamy when blended.......For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt.....You can reduce prep time by using frozen or pre-chopped vegetables and jarred garlic."
photo by Anne Sainz
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 onion, chopped
- 2 garlic cloves, chopped
- 4 turnips, peeled and chopped
- 10 ounces kale, de-stemmed and chopped
- 4 broccoli florets, stems chopped and florets cut to bite size
- 3 (15 ounce) cans low sodium vegetable broth
- 1⁄2 cup raw cashews
directions
- Remove the center stem from the kale and discard. Wash and chop kale leaves and put in a large soup pot (at least 7 quarts). If you don't know how to remove the stems from kale, Google: remove kale stems.
- Add chopped onion, garlic, turnips, broccoli and broth to soup pot.
- Bring soup to a boil, stirring several times so bottom doesn’t burn.
- Reduce heat, cover and simmer, stirring occasionally until vegetables are soft, about 20-25 minute.
- Remove about half the soup and blend with the cashews until smooth. Return mixture to pot and reheat.
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RECIPE SUBMITTED BY
Anne Sainz
United States
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat.
Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.
