This soup is mildly cooked to retain enzymes and nutrient value of the veggies. I love this with a side of avocado spread on top of yeast free, whole grain bread.
2 Tbs. Extra Virgin Olive Oil (cold pressed)
1 Onion, diced
4 cups Broccoli Florets
4 cups Vegetable Broth or Water
2 Tbs. Coconut Cream Concentrate
Real Salt and Pepper to taste
Chop broccoli into small pieces and set aside. In a large pot heat the oil on medium low. Saute onion for about 5 minutes then add broth and broccoli. Cover with a lid and turn heat to high for 5 minutes. Then turn heat off for another 5 minutes. Broccoli should be lightly cooked not overcooked. Remove from heat and let cool, uncovered. Pour half of the soup into a blender and puree. Add blended soup back into the pot (you can achieve the same results with a handheld mixer). Once soup has cooled for at least 5 minutes, after taken off heat, add coconut cream and mix in thoroughly. Serve immediately.
2 comments:
We made this yesterday, thank you for yet another great recipe! Btw, if you like Germany, maybe you could post a healthy German recipe.... (or is "healthy" and "German food" an oxymoron?!)
You might be right about it being an oxymoron but I am always up for a challenge. I'll have to see what I can do.
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