Broccoli Butterfly Soup Recipes

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CATERPILLAR BUTTERFLY SOUP



Caterpillar Butterfly Soup image

If you snag one of the 20 seats at Graffiti Earth in New York City, you'll notice right away that it's not a typical restaurant: Your placemat will be an old newspaper, the plates will be mismatched and the dishes on the menu will sound like reimagined versions of yesterday's leftovers - because they are. "We call ourselves the emergency room of the restaurant industry - until an ingredient is really done, we don't let it die," says chef Jehangir Mehta. Graffiti Earth is on the path to becoming zero-waste, which means it uses every bit of every ingredient. More restaurants than ever are focusing on sustainability - and you can follow suit at home. Eliminating food waste can save your family up to $1,500 per year, so try some of the restaurant's tricks in your own kitchen.

Provided by Food Network

Categories     main-dish

Time 1h

Yield About 10 cups of soup

Number Of Ingredients 5

1 pound assorted vegetable scraps (such as carrot peels, onion peels, mushroom stems, ginger skin, etc.)
1/2 pound herb stems, citrus peels and/or other fruit peels
3/4 to 1 pound creamy ingredients (such as avocado, leftover cooked squash, coconut milk or bean puree)
Kosher salt
Spices, soy sauce, fresh herbs, citrus juice or chili sauce, to taste

Steps:

  • Make the stock: Combine the vegetable scraps and 16 cups water in a large pot over medium heat (use water that has already been used to cook vegetables, lentils or beans if you can!). Bring to a gentle simmer and cook until the vegetable scraps are very tender, 30 to 45 minutes, adding the herb stems and/or fruit peels during the last 10 minutes of cooking.
  • Strain the stock through a fine-mesh sieve, pressing on the solids with a rubber spatula. Return the stock to the pot.
  • Add your creamy ingredients to the pot and puree with an immersion blender until smooth. Season with salt and any additional seasonings to taste.

BROCCOLI SOUP



Broccoli Soup image

My friend's wife introduced me to this recipe. I HATE broccoli, but loved this soup. I ate every drop. It's simple and good!

Provided by LONBINDER

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 8

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, peeled and chopped
2 (10 ounce) packages chopped frozen broccoli, thawed
1 potato, peeled and chopped
4 cups chicken broth
¼ teaspoon ground nutmeg
salt and pepper to taste

Steps:

  • Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
  • With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.

Nutrition Facts : Calories 63.5 calories, Carbohydrate 10.2 g, Fat 2 g, Fiber 3.1 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 19.6 mg, Sugar 2 g

BEST BROCCOLI SOUP



Best Broccoli Soup image

Here's a creamy, comforting broccoli soup. It's a delicious way to eat your vegetables. -Carolyn Weinberg, Custer, Montana

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

2 cups water
4 cups chopped fresh broccoli (about 1-1/2 pounds)
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3 cups chicken broth
2 cups 2% milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon salt

Steps:

  • In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside. , In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 164 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 868mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.

BROCCOLI BUTTERFLY SOUP



Broccoli Butterfly Soup image

This is super easy to make and very yummy. Serve with cheesy bread or quesadillas for an excellent lunch.

Provided by dicentra

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

1/2 cup tiny bow tie pasta
4 cups chicken broth or 4 cups vegetable broth
1 lb broccoli, coarsely chopped
1/2 cup grated parmesan cheese
1/8 cup onion, finely diced (optional)

Steps:

  • Bring the broth to a boil. Add the pasta and cook until al dente. Add the broccoli and onion and cook until the broccoli is bright green and tender.
  • Serve topped with the grated Parmesan cheese.

BROCCOLI SOUP RECIPE BY TASTY



Broccoli Soup Recipe by Tasty image

Here's what you need: water, salt, broccoli, pepper

Provided by Merle O'Neal

Categories     Sides

Time 30m

Yield 2 servings

Number Of Ingredients 4

6 cups water
salt, to taste
1 head broccoli
pepper, to taste

Steps:

  • On a cutting board, use a knife to remove the broccoli florets. Discard the stem.
  • In a medium saucepan, bring the water to a rolling boil, season with salt, and add broccoli. Cover and cook for 3½-4 minutes, until a knife can easily run through the florets.
  • Transfer the broccoli to a blender with a slotted spoon. Reserve the water.
  • Add broccoli, pepper, and broccoli stock to the blender and blend until smooth. Keep adding water until desired consistency is reached.
  • Enjoy!

Nutrition Facts : Calories 43 calories, Carbohydrate 9 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, Sugar 1 gram

CREAMY BROCCOLI SOUP



Creamy Broccoli Soup image

This is one of the best formulas for a creamy, savory broccoli soup - and it doesn't include any cream. Borrowing from the concept of using coconut water to provide the kind of richness that is reminiscent of bone broth in Yi Jun Loh's ingeniously vegan Malaysian ABC soup, this simple green elixir starts with a base of umami-loaded vegetables seared in olive oil then braised in coconut water. With silken tofu providing creaminess, this verdant, vegetable-powered soup can be pleasurably contrasted, in flavor and in temperature, with an optional dollop of sweet, cool ricotta. (If you're keeping this vegan, you'll still have plenty of creamy richness even if you leave the ricotta out.)

Provided by Eric Kim

Categories     dinner, lunch, weeknight, soups and stews, appetizer, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

2 pounds broccoli
1/4 cup extra-virgin olive oil, plus more for drizzling
1 large onion, coarsely chopped
1 medium carrot, coarsely chopped
1 medium tomato, coarsely chopped
1 small sweet potato (preferably white-fleshed), coarsely chopped
Kosher salt and black pepper
1 teaspoon garlic powder
1 quart unsweetened coconut water, plus more if desired
1 (16-ounce) container silken tofu, drained
Ricotta, for serving (optional)
Finely chopped parsley, for serving (optional)

Steps:

  • Cut off the broccoli stems, then cut the stems into 1-inch-thick slices. Separate the florets into small pieces. Reserve the stems and florets separately.
  • Heat a large Dutch oven or pot over medium-high and add the olive oil. Stir in the onion, carrot, tomato, sweet potato and the broccoli stems, spread in an even layer and season generously with salt and pepper. Let the vegetables on the bottom sear without stirring until lightly browned, 10 to 15 minutes.
  • Add the garlic powder and stir with a wooden spoon to hydrate the spice in the fat and continue cooking for another minute or so. The tomato will start to break down and get jammy.
  • Add the coconut water, raise the heat to high and bring the soup to a boil. Cover, lower the heat to keep the soup at a gentle boil and continue cooking until all of the vegetables are mostly softened and the stock is imbued with savory flavor, about 10 minutes. For a creamier texture, remove the broccoli stems to snack on or discard; for more broccoli flavor (and roughage), leave the stems in.
  • Stir in the broccoli florets and tofu, raise the heat to high and bring the soup to a boil. Cover and cook until a paring knife easily cuts the stem part of a broccoli floret, 8 to 10 minutes.
  • Carefully ladle the contents of the pot into a blender and blend until smooth. Taste and add salt and pepper as needed, then add more coconut water or water to thin out the soup to your desired thickness.
  • Serve hot in shallow bowls, each serving dolloped with a spoonful of fridge-cold ricotta, if using, and lightly drizzled with extra-virgin olive oil and sprinkled with herbs, if desired.

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