BROCCOLI APPLE SOUP
This broccoli soup uses apples to give it body, making it a surprisingly creamy soup without any cream!
Provided by Elise Bauer
Categories Soup
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Prep the broccoli: Separate the broccoli florets from the stems. Peel the outer tough skin of the stems with a vegetable peeler. Slice the stems into rounds and chop finely (a mini chopper food processor works well for this step).
- Adjust seasonings: Return soup to the pot, reheat and adjust seasonings to taste. Garnish with chopped fresh chives to serve. Recipe adapted from Cooking the Nouvelle Cuisine in America by Michele Urvater and David Liederman.
Nutrition Facts : Calories 196 kcal, Carbohydrate 27 g, Cholesterol 19 mg, Fiber 6 g, Protein 7 g, SaturatedFat 4 g, Sodium 278 mg, Sugar 13 g, Fat 8 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
NEXT DAY RICE AND BROCCOLI SOUP
Provided by Food Network
Time 25m
Number Of Ingredients 7
Steps:
- Heat butter in a small saucepan. Add onion or shallots, and apple, cover and cook over low heat for 5 minutes or until tender. Add cooked broccoli, rice and broth, cover and simmer 5 minutes to reheat. Season to taste with salt and pepper. Serve as is, or better yet, puree in blender. If thick, thin with water; adjust seasoning.
BROCCOLI AND RICE SOUP
My husband asked me to make him something relatively mild for his stomach. He was coming off a cleans and didn't want to upset his stomach too much right off the bat. I thought soup should do the trick. He loved it. Hope you do as well. Note: I used Great Valley Rice Medley from Costco
Provided by Lori Mama
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice medley as per package directions until just done.
- About 30 minutes.
- Do not drain.
- In a large soup pot, on medium heat, melt butter with oil.
- Add carrot/onion and saute until onion is tender.
- Add garlic and saute until just fragrant.
- Add broccoli and also saute for 5 minutes.
- Add stock and rice with liquid.
- Simmer for 20 minutes.
- Season with salt and pepper to taste.
BROCCOLI WITH RICE
This recipe takes advantage of cooked rice and convenient canned soup. And unlike most side dishes, there are not a lot of vegetable to cut up.-Sondra Ostheimer, Boscobel, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- In a saucepan, cook broccoli according to package directions; drain. Add rice and soup. Cook until heated through.
Nutrition Facts : Calories 172 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 562mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 4g fiber), Protein 5g protein.
BROCCOLI WILD RICE SOUP
"My daughter relies on a boxed rice mix to get a head start on this rich and colorful soup," reports Janet Sawyer from Dysart, Iowa. "She likes to serve it to friends after football games in autumn, but it's a favorite with our family anytime of year."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the rice, contents of seasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired.
Nutrition Facts : Calories 178 calories, Fat 6g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 582mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
BROCCOLI APPLE SOUP
Great "what's in the fridge?" recipe, easy to prepare with just a few fresh ingredients. From the HungryMonster website. Check back soon for alterations. 11/21/05- You can use florets too, but they won't be thoroughly processed so be careful not to inhale, even though it's yummy. Enjoy!
Provided by b. limon
Categories Apple
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 71.2, Fat 1.5, SaturatedFat 0.1, Cholesterol 0.3, Sodium 39.6, Carbohydrate 13.4, Fiber 3, Sugar 7.2, Protein 2.8
CREAMY BROCCOLI AND RICE
This is a quick and easy broccoli side dish that's creamy and filling.
Provided by Hollie
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- In a medium saucepan over medium heat, blend together the water, milk and cream of broccoli soup. Bring to a boil, stir in broccoli, cauliflower and rice. Reduce heat, cover and simmer for 5 to 10 minutes.
- Remove from heat and allow to stand for another 5 to 10 minutes. Season with salt to taste.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 14.6 g, Cholesterol 2.2 mg, Fat 1.4 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 162.1 mg, Sugar 1.5 g
BROCCOLI, APPLE, AND PEANUT SOUP
Peanut butter gives this soup a rich flavor. In my home, this is a fall favorite!
Yield 6 to 8 servings
Number Of Ingredients 12
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
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