The “Greenest” Cream of Broccoli 4Leaf Soup
This broccoli soup has more broccoli in it then any broccoli soup recipe I have come across. It has 20 cups! That is a lot of green! It makes enough to last a week or more! It is a great winter or rainy day soup.
- 1 medium sized onion, diced
- 6-8 cloves of garlic, chopped
- 3 medium sized potatoes any variety
- 6 heads of broccoli, or about 20 cups, roughly chopped
- 1 32 oz. container of low sodium vegetable broth
- 2 cups of nondairy milk, such as rice, almond or hemp
- 10 cups of water
- 1/4 cup of arrowroot (or 5 tablespoons cornstarch) mixed and dissolved in 1/4 cup cold water
- salt and pepper to taste
- nutmeg or cumin to taste (optional)
- Optional: cooked brown rice or potatoes, diced and boiled (see #8 below).
- Sautee the onions and garlic in any liquid, i.e.water, vegetable broth in an 8-quart pot over medium heat for about 3 minutes.
- Add the broccoli and the potatoes. They should take up almost the entire pot.
- Stir in the vegetable broth, nondairy milk, and water. The liquid should cover the vegetables. If it does not, add more water.
- Add the salt, pepper and nutmeg or cumin (if using).
- Cover the pot, increase the heat to high, bring to a boil, and reduce the heat to a simmer. Cook until the broccoli is very tender.
- Blend with a hand blender if you have one or transfer the mixture to a blender a little at a time.
- Return to pot on medium high heat. When the soup begins to simmer, add the arrowroot mixture.
- Want to make it even heartier? Pour soup over cooked brown rice or cooked potatoes (1 cup of brown rice and/or 1/2 cup to 1 cup of cooked potatoes).
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