Claire’s Broccoli Velvet Soup
Luxurious creamy soups, without the cream, is always a welcoming sight during the winter months. Delicious and healthful, quick and easy to prepare.
Sprinkle toasted pine nuts or cumin toasted pumpkin seeds on top and you have a great meal.
3 Tablespoons organic dairy-free “Buttery Spread”
1 Tablespoon extra virgin olive oil
1 Large organic red or yellow onion (I like using ½ of each color) coarsely chopped
1 Large bunch broccoli, tough bottom stems trimmed and discarded, coarsely chopped
Sea salt and pepper
6 Cups water
½ Teaspoon curry powder
½ Teaspoon turmeric
Melt the spread and the olive oil in a heavy 8 quart pot over medium-high heat. Add the onion, broccoli, and a little sea salt and pepper. Stir to coat the vegetables with the oil. Cover and cook for about 10-12 minutes, stirring occasionally until the broccoli and onions have softened. Add the 6 cups of water, the curry powder, and the turmeric. Stir to combine. Cover and raise the heat to high. Bring to a boil. This should take about 12 minutes. When the soup reaches a boil, reduce the heat to medium and cook at a medium boil, for about 15 minutes, stirring occasionally until the broccoli is soft. Taste for seasonings. Transfer about a cup of the soup to a blender, cover, then cover the top with a kitchen towel, and wear oven mitts to protect your hands. Pulse several times until blended smooth. Turn this into a clean pot, and repeat to blend the remaining soup. Taste for seasonings.
Caution: Hot liquids expand when blending, so whenever blending hot liquids, always protect yourself from a burn by filling the blender cup less than 1/3 full, covering the lid with a kitchen towel, and wearing oven mitts. And, keep your face away from the blender top just in case the hot liquid leaps up over the lid.
Makes about 7 1/2 cups.
Recipe submitted by Claire Criscuolo of Claire’s Corner Copia on Bloom Talk Radio’s show: