Broccoli Apple And Peanut Soup Recipes

PEANUT BUTTER AND APPLE SANDWICH

Steps:

• Spread a thin layer of peanut butter onto one side of each slice of bread. Place shredded apple onto the peanut butter, and place the other peanut buttered side of bread on top. Serve immediately.

BROCCOLI, APPLE, AND PEANUT SOUP

Steps:

• Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until translucent. Add the garlic and carrots and continue to sauté until the onions are golden.
• Add the water with bouillon cubes, apples, and curry powder. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, or until the carrots and apple are tender. Remove from the heat.
• Transfer the solid ingredients to a food processor with a slotted spoon. Process until just coarsely pureed, leaving plenty of chunks of carrot. Stir the puree back into the soup pot. Or insert an immersion blender into the pot and process until coarsely pureed.
• Add the peanut butter to the soup, about half at a time, whisking in until completely blended with the stock. Return to very low heat.
• Steam the broccoli in a saucepan with about 1/4 cup water, covered, for 5 minutes, or until brightly colored and tender-crisp to your liking. Stir into the soup.
• If the soup is too thick, add enough stock or water to achieve a medium-thick consistency. Add the lemon juice, then season with salt and pepper. Serve at once, passing around chopped peanuts for topping, if desired.
• Per serving:
• Calories: 250
• Total fat: 16g
• Protein: 10g
• Fiber: 6g
• Carbohydrate: 22g
• Cholesterol: 0mg
• Sodium: 76mg

BROCCOLI APPLE SOUP

Steps:

• Heat oil in large pot with lid.
• Add broccoli, thyme, onion, apple and celery.
• Cover and cook over low heat 10 minutes.
• Add stock and pepper, cook 30 minutes more.
• Remove from heat and cool slightly.
• Puree 1 cup at a time in blender or food processor.
• Serve hot or chilled, garnished with a dollop of yogurt and sprinkling of minced parsley. Makes 5 1/2 cups.

SATISFYING BROCCOLI-APPLE SALAD

Steps:

• Toss apples with lemon juice in a large bowl. Add cucumbers, carrots, onion, and dill. Pour in vinegar, soy sauce, wasabi horseradish, and salt and toss. Add black beans, corn, and broccoli. Toss until evenly mixed and well coated.
• Transfer salad from bowl to a lidded casserole dish. Serve immediately or chill first. Refrigerate for up to 10 days.

BROCCOLI BARLEY SOUP

Steps:

• In a large saucepan or Dutch oven, saute the first three ingredients in butter until tender. Add the chicken and vegetable broths, barley and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Add broccoli; cover and cook for 10 minutes or until broccoli is tender. , In a small bowl, combine cornstarch and cold water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream, salt and pepper (do not boil). Sprinkle with Parmesan cheese.

BROCCOLI, APPLE AND PEANUT SOUP

Steps:

• Heat oil in soup pot. Add onions and saute over med-low until translucent. Add the garlic and carrots and continue to saute until the onions are golden.
• Add water with bouillon cubes, apples and curry powder. Bring to rapid simmer, then lower heat. Cover and simmer gently for 15 minutes, or until carrots and apple are tender. Remove from heat.
• Transfer the solid ingredients from the soup to a food processor with a slotted spoon. Process until just coarsely pureed, leaving plenty of chunks of carrot.
• Stir the puree back into the soup pot.
• Add peanut butter to soup, about half at a time, whisking in until completely blended with the stock. Return to very low heat.
• Steam the broccoli in a saucepan with about 1/4 cup water, covered, for 5 minutes, or until tender-crisp to your liking. Stir into soup.
• If soup is too thick, add enough additional stock or water to acheive a medium-thick consistency.
• Add the lemon juice, then season with salt and pepper.
• Serve at once, topping with peanuts if desired.

BROCCOLI AND APPLE SALAD

Steps:

• In a large bowl, combine broccoli, apples, dried fruit and onion. Add yogurt; toss to coat. Sprinkle with bacon. Refrigerate until serving.