It’s time to welcome in a new year and work on a new set of resolutions. No doubt things like lose weight and eat healthier are on your list of “Things To Do” in 2012. With a good repertoire of healthy and easy to prepare recipes, those resolutions don’t have to be ones you break within the first few weeks or months.
Don’t let the word “vegan” in this recipe title scare you away ~ it simply means it is strictly vegetarian and no animal products or byproducts are used. The creamy texture comes from the addition of potato instead of cream or butter. Even the thought of eating something vegetarian shouldn’t frighten you, as many vegetarian and vegan recipes these days are delicious, filling and full of protein.
This Vegan Cream of Broccoli Soup hails from the Bon Appetit Test Kitchen and takes approximately 45 minutes to prepare, start to finish. It yields 4-6 servings and one serving contains:
Calories: 170 (35% calories from fat)
Saturated Fat: .5g
Dietary Fiber: 8g
Total Sugars: 8g
For extra flavor, drizzle in your favorite extra-virgin olive oil, good vinegar, or a squeeze of fresh lemon juice.
Vegan Cream of Broccoli Soup
The Bon Appetit Test Kitchen
2 bunches broccoli
1 tblsp. olive oil
1 onion, chopped
4 cups vegetable stock
1 russet potato, peeled, cut into 1″ pieces
Kosher salt and freshly ground black pepper
Remove and discard tough lower stalk of each broccoli. Peel remaining stalk. Finely chop stalk and florets (you should have about 4 cups). Set aside.
Heat oil in a medium heavy pot over medium heat. Add onion and sweat until soft and translucent, about 10 minutes. Add stock and potato and bring to a boil. Reduce heat and simmer until potato is almost tender, about 12 minutes. Stir in chopped florets. Simmer until potato and broccoli are very tender, about 10 minutes. Remove soup from heat and purée in a blender until smooth. Season to taste with salt and pepper. Serve hot with crusty bread.
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