I love soup! I love soup in the winter, spring, summer or fall. I love soup for breakfast, lunch or dinner. Any time of day, any time of year! I love brothy soups, creamy soups, or loaded with stuff soup. I just plain love soup! I am usually not a follow the recipe kind of a soup maker, I am usually just a throw it in the pot and see what happens kind of a soup maker. However, there are several recipes that have made it into my repertoire when I am in the mood to follow a recipe. The “Creamy Broccoli Soup” by Cynthia Lair from her Feeding the Whole Family cookbook has been one of my favorites since I had Cynthia as a teacher at Bastyr University while getting my masters in nutrition. The only problem that I had with this recipe was that it did not have a significant amount of protein in it. As I said, I like to have soup for breakfast, especially when I am working, but I like it to have protein so that it holds me over for the morning and I don’t spike my blood sugar. So, I decided to tweak the recipe just a little.
Creamy Beany Broccoli Soup
2 large stems of broccoli with flowerets
1 tsp. extra-virgin olive oil
2 medium onions, chopped
2 leeks, white part mainly with 1 inch of green top, cleaned and chopped
1/2 t. sea salt
1 tsp. coriander
2 medium potatoes, diced
1 15oz can cannellini beans, drained and rinsed
5 celery stalks, chopped
4 – 4 ½ c. water
2 Tbs. cashew butter
Sea salt and fresh ground pepper to taste
- Cut off the broccoli flowerets, cut into bite-sized pieces. Place flowerets in small saucepan with a little water on the bottom. Steam for 5 minutes, until the color just starts to change. Peel the broccoli stems and dice into small pieces.
- Heat oil in a 3-quart pot. Add onions, leeks, salt, and coriander. Cover the pot and simmer on low heat, stirring occasionally, until the onion/leek mixture cooks down to a nice mush (10 to 15 minutes).
- Add the broccoli stem pieces, potatoes, cannellini beans, celery, and water to the onion mush; cover and simmer until the potatoes are soft (15 to 20 minutes).
- Put the soup mixture in a blender, or use a hand blender, with cashew butter and blend until smooth. Add salt and pepper to taste and serve.
Preparation time: 45 minutes
Makes 6 servings
I hope that you will try this recipe and enjoy it as much as I do for breakfast, lunch or dinner! Happy cooking!