Very Green Broccoli Soup Recipes

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VERY GREEN BROCCOLI SOUP



Very Green Broccoli Soup image

Progresso® chicken broth and crispy panko bread crumbs. Broccoli, spinach, garlic and more create a sensational soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 16

1 1/2 lb fresh broccoli
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 tablespoon finely chopped garlic
1 cup finely chopped onion
1/2 cup finely chopped celery
Gray salt
2 teaspoons finely chopped fresh thyme leaves
5 cups Progresso™ chicken broth (from two 32-oz cartons)
2 cups packed fresh spinach leaves
2 teaspoons freshly grated lemon peel
1 cup whipping cream or buttermilk (if using buttermilk, use 1 teaspoon lemon peel)
Freshly ground pepper
1/4 cup Progresso™ panko crispy bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons pine nuts, toasted

Steps:

  • Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
  • In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.
  • Meanwhile, in small bowl, stir together gremolata ingredients; set aside.
  • Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt).
  • In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper.
  • Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.

Nutrition Facts : Calories 210, Carbohydrate 11 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 4 g, TransFat 0 g

VERY GREEN BROCCOLI SOUP



Very Green Broccoli Soup image

This creamy, delicate mixture of Progresso® chicken broth and broccoli will add rich layers of flavor and make you a hero among guests!

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 50m

Yield 8

Number Of Ingredients 16

1 ½ pounds fresh broccoli
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 tablespoon finely chopped garlic
1 cup finely chopped onion
½ cup finely chopped celery
Gray salt
2 teaspoons finely chopped fresh thyme leaves
5 cups Progresso® chicken broth
2 cups packed fresh spinach leaves
2 teaspoons freshly grated lemon peel
1 cup whipping cream or buttermilk (if using buttermilk, use half the lemon peel)
Freshly ground pepper
¼ cup Progresso® panko crispy bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons pine nuts, toasted

Steps:

  • Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
  • In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.
  • Meanwhile, in small bowl, stir together gremolata ingredients; set aside.
  • Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt).
  • In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper.
  • Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.

Nutrition Facts : Calories 243 calories, Carbohydrate 15 g, Cholesterol 44.6 mg, Fat 18.5 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 8.5 g, Sodium 704.4 mg, Sugar 2.6 g

HARLEQUIN SOUP



Harlequin Soup image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 10m

Yield 8 to 12 servings

Number Of Ingredients 40

1 recipe Very Green Broccoli Soup
1 recipe Roasted Butternut Squash Soup
Fresh chives, finely sliced
1 1/2 pounds broccoli
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons minced garlic
1 cup (1/4-inch) diced onion
1/2 cup (1/4-inch) diced celery
Gray salt and freshly ground black pepper
2 teaspoons finely chopped fresh thyme leaves
5 cups chicken stock or canned low-salt chicken broth
2 cups packed spinach
2 teaspoons freshly grated lemon zest
1 cup heavy cream or buttermilk (if using buttermilk, cut the lemon zest in half)
For the soup:
2 tablespoons extra-virgin olive oil
1/2 cup (1/4-inch) diced onion
1/4 cup (1/4-inch) diced celery
1/4 cup (1/4-inch) diced carrot
1 cinnamon stick
Sea salt, preferably gray salt and freshly ground black pepper
About 4 cups chicken stock or canned low-salt chicken broth
1/2 teaspoon ground toasted coriander, optional
1 1/2 cups Roasted Winter Squash recipe
1/2 cup half-and-half, optional
About 3 pounds butternut squash (preferably 1 large squash)
1/2 cup (1 stick) unsalted butter
2 tablespoons finely chopped fresh sage leaves
2 tablespoons granulated sugar
1/4 cup balsamic vinegar
1/4 cup dark unsulfured molasses
2 teaspoons Toasted Spice Rub, recipe follows
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon

Steps:

  • To serve the Harlequin Soup:
  • Ladle some of each soup into its own pitcher. Pour both soups simultaneously into each of 6 bowls, creating a swirled almost yin-yang like appearance.
  • Garnish with chives and serve hot.
  • Cut the broccoli florets from the stems. Peel the tough outer skin from the stems and trim off the fibrous ends. Cut the stems lengthwise into slices about 1/2-inch thick and then crosswise into 1/2-inch pieces.
  • Heat the olive oil and butter in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Regulate the heat so the vegetables cook without taking on color.
  • Add the thyme and stir. Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil. Cook, uncovered, for about 3 minutes. Add the florets and continue to cook until very tender, about 5 minutes more.
  • Puree the soup in a blender in small batches. Add some of the spinach and some of the lemon zest to each batch and then puree it. (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)
  • Return the soup to the pan and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and pepper. Keep warm.
  • To serve:
  • 1/4 cup mascarpone cheese, optional
  • 2 tablespoons toasted pumpkin seeds, optional
  • Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
  • Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
  • Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
  • Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.
  • To serve:
  • Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.
  • Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
  • Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
  • Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
  • Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
  • Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
  • Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste. Substitute in any of the recipes that call for roasted squash. If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture. Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender. Scoop out and puree.
  • Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
  • Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
  • Taste your chili powder before adding and, if spicy and hot, cut back the amount. California chilies are almost sweet, not hot.

VERY GREEN BROCCOLI SOUP



VERY GREEN BROCCOLI SOUP image

Yield Servings: 8

Number Of Ingredients 22

INGREDIENTS:
Soup:
1 1/2 pounds fresh broccoli
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 tablespoon finely chopped garlic
1 cup finely chopped onion
1/2 cup finely chopped celery
Gray salt
2 teaspoons finely chopped fresh thyme
leaves
5 cups Progresso® chicken broth
2 cups packed fresh spinach leaves
2 teaspoons freshly grated lemon peel
1 cup whipping cream or buttermilk (if
using buttermilk, use half the lemon peel)
Freshly ground pepper
Gremolata:
1/4 cup Progresso® panko crispy bread
crumbs
2 tablespoons chopped fresh parsley
2 tablespoons pine nuts, toasted

Steps:

  • 1. Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces. 2. In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender. 3. Meanwhile, in small bowl, stir together gremolata ingredients; set aside. 4. Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt). 5. In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper. 6. Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.

VERY GREEN BROCCOLI SOUP



Very Green Broccoli Soup image

Make and share this Very Green Broccoli Soup recipe from Food.com.

Provided by Nana Lee

Categories     Spinach

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

1 1/2 lbs broccoli
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 tablespoon minced garlic
1 cup diced onion (1/4-inch dice)
1/2 cup diced celery (1/4-inch dice)
sea salt
fresh ground pepper
2 teaspoons finely chopped fresh thyme
5 cups chicken stock or 5 cups canned low sodium chicken broth
2 cups packed spinach
2 teaspoons freshly grated lemons, zest of
1 cup heavy cream or 1 cup buttermilk (if using buttermilk, cut the lemon zest in half)
1 tablespoon finely chopped toasted pine nuts or 1 tablespoon hazelnuts
1 teaspoon freshly grated lemon, zest of
1 1/2 tablespoons fine dry breadcrumbs
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1/8 teaspoon sea salt
1 pinch fresh ground pepper

Steps:

  • Cut the broccoli florets from the stems.
  • Peel the tough outer skin from the stems and trim off the fibrous ends.
  • Cut the stems lengthwise into slices about 1/2 inch thick and then crosswise into 1/2-inch pieces.
  • Heat the olive oil and butter in a soup pot over medium-high heat until hot.
  • Add the garlic and cook until light brown.
  • Add the onion and celery, lower the heat to medium, and season with salt.
  • Cook the vegetables slowly until tender, about 10 minutes.
  • Regulate the heat so the vegetables cook without taking on color.
  • Add the thyme and stir.
  • Add the broccoli stems, stock, and salt and pepper to taste and bring to a boil.
  • Cook, uncovered, for about 3 minutes.
  • Add the florets and continue to cook until very tender, about 7 minutes more.
  • Stir in the spinach and lemon zest.
  • The spinach will wilt into the soup.
  • Puree the soup in a blender in small batches.
  • (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.) Return the soup to the pan and reheat over gentle heat.
  • Stir in the cream.
  • Taste and adjust the seasoning with salt and pepper.
  • Ladle into warm bowls and sprinkle a teaspoonful of Gremolata on top of each bowl.
  • Pass the remaining Gremolata at the table.
  • Variation with Gorgonzola Crostini: Another delicious garnish would be Gorgonzola crostini.
  • If you make large ones, soup becomes dinner.
  • Cut thin slices from good, crusty bread.
  • Butter the slices on both sides and toast in a 375°F oven until brown and crisp on the outside but still soft within, about 12 minutes.
  • Mash together equal amounts of Gorgonzola and unsalted butter (or to taste) and spread on the toasts.
  • Return to a warm oven just before serving to allow the cheese to soften and warm, but not run.

VERY GREEN LENTIL SOUP



Very Green Lentil Soup image

Make and share this Very Green Lentil Soup recipe from Food.com.

Provided by TattooedMamaof2

Categories     Spinach

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 19

2 tablespoons extra virgin olive oil
2 large yellow onions, chopped
1 1/4 teaspoons salt, divided
2 tablespoons water, plus
4 cups water, divided
1 cup green lentils or 1 cup brown lentils
8 large chard leaves
1 medium yukon gold potato, scrubbed
10 ounces spinach leaves, any tough stems removed
4 scallions, cut into 1-inch pieces
2 cups broccoli, chopped
1 tablespoon cumin seed, toasted and ground
1/2 teaspoon coriander
1 cup cilantro, chopped
2 tablespoons mint, chopped
1/2 jalapeno pepper, minced
black pepper, to taste
1 tablespoon lemon juice (to taste)
feta cheese, crumbled for garnish

Steps:

  • Heat 2 T oil in a large skillet over high heat. Add onions and 1/4 t salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 T water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25-35 minutes.
  • MEANWHILE, rinse lentils and pick out any small stones; combine the lentils with the remaining 4 cups water in a soup pot or dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Trim the white ribs out of the chard; chop the greens and slice the ribs (keep in separate piles). Cut potato into 1/2-inch dice. Chop spinach; set aside.
  • When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1t salt; return to a gentle simmer. Cover and cook for 15 minutes.
  • Stir in the chard leaves, broccoli, cumin and coriander. When the onions are caramelized, stir a little of the simmering liquid into them, add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeno ad pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in 1T lemon juice. Taste and add more lemon juice and/or pepper, if desired.
  • Garnish each bowl of soup with crumbled feta cheese.

Nutrition Facts : Calories 176.3, Fat 4.2, SaturatedFat 0.6, Sodium 512.3, Carbohydrate 27.2, Fiber 10.9, Sugar 3.6, Protein 9.8

VERY GREEN BROCCOLI SOUP



Very Green Broccoli Soup image

This creamy, delicate mixture of Progresso® chicken broth and broccoli will add rich layers of flavor and make you a hero among guests!

Provided by Progresso

Categories     Progresso®

Time 50m

Yield 8

Number Of Ingredients 16

1 ½ pounds fresh broccoli
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 tablespoon finely chopped garlic
1 cup finely chopped onion
½ cup finely chopped celery
Gray salt
2 teaspoons finely chopped fresh thyme leaves
5 cups Progresso® chicken broth
2 cups packed fresh spinach leaves
2 teaspoons freshly grated lemon peel
1 cup whipping cream or buttermilk (if using buttermilk, use half the lemon peel)
Freshly ground pepper
¼ cup Progresso® panko crispy bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons pine nuts, toasted

Steps:

  • Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
  • In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.
  • Meanwhile, in small bowl, stir together gremolata ingredients; set aside.
  • Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt).
  • In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper.
  • Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.

Nutrition Facts : Calories 243 calories, Carbohydrate 15 g, Cholesterol 44.6 mg, Fat 18.5 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 8.5 g, Sodium 704.4 mg, Sugar 2.6 g

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Jan 8, 2019 - This creamy, delicate mixture of Progresso® chicken broth and broccoli will add rich layers of flavor and make you a hero among guests! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And …
From pinterest.com


GREEN CURRY BROCCOLI SOUP | WILD + WHOLE - MEATEATER
2022-02-21 Next add the broccoli, coconut milk, lime juice, and fish sauce. Reduce the heat and cover with a lid. Every five minutes, give the broccoli a stir to mix. After 15 to 20 minutes, or when the broccoli is very soft, transfer the whole mixture to a high-powered blender and purée until smooth. Add the fresh spinach at the end for a vibrant green ...
From themeateater.com


VERY GREEN BROCCOLI SOUP - THE DAILY MEAL
Butternut Squash Pasta Is Our Favorite Fall Recipe. Quick Links. Footer Navigation
From thedailymeal.com


VERY GREEN BROCCOLI SPINACH SOUP - ILLINOIS BARIATRIC CENTER
Heat the olive oil and butter in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown Add the onion and celery, lower the heat to medium, and season with pepper. Cook the veggies slowly until tender, about 10 minutes.
From illinoisbariatric.com


PROGRESSO® RECIPE: VERY GREEN BROCCOLI SOUP BY PROGRESSO
2010-09-22 This creamy, delicate mixture of Progresso® chicken broth and broccoli will add rich layers of flavor and make you a ... - Get more ideas of progresso® recipes on RedCipes
From redcipes.com


15 DELICIOUS VEGETARIAN CREAMY BROCCOLI SOUP RECIPES
The soup is thick and takes around 30 minutes to prepare and cook. It is easy to recreate, and the ingredients list is simple. Featuring options such as broccoli, butter, onions, cream and salt. 2. Ultra Creamy Roasted Broccoli Soup. Image Source. If you enjoy creamy soups, this recipe is the perfect option to follow.
From addictedtoveggies.com


VERY GREEN LENTIL SOUP RECIPE | EATINGWELL
Chop spinach; set aside. Step 3. When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1 teaspoon salt; return to a gentle simmer. Cover and cook for 15 minutes. Step 4. Stir in the chard leaves, broccoli, cumin and coriander.
From eatingwell.com


VERY GREEN BROCCOLI SOUP - GLUTEN FREE RECIPES
This gluten free, primal, and vegetarian recipe has 232 calories, 12g of protein, and 12g of fat per serving. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of pepper, garlic, low-salt chicken broth, and a handful of other ingredients are all it takes to make this recipe so ...
From fooddiez.com


VERY GREEN BROCCOLI SOUP | RECIPE | FOOD NETWORK RECIPES, SOUP …
Apr 9, 2012 - Get Very Green Broccoli Soup Recipe from Food Network
From pinterest.de


CREAMY GREEN GODDESS BROCCOLI SOUP - UPBEET ANISHA
2021-04-25 Instructions. Heat olive oil in a large soup pot. Add onion and garlic and cook for a few minutes until onions is translucent. Add red chili flakes and curry powder. Cook for 30 seconds before adding broccoli, cauliflowers and cashews. Cook for about 5 minutes before adding the kale.
From upbeetanisha.com


VERY GREEN BROCCOLI SOUP | RECIPE | CREAM OF BROCCOLI SOUP, CREAM …
Sep 8, 2020 - Very green broccoli soup. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.co.uk


VERY GREEN BROCCOLI SOUP | RECIPE | FOOD NETWORK RECIPES, SOUP …
Apr 8, 2017 - Get Very Green Broccoli Soup Recipe from Food Network. Apr 8, 2017 - Get Very Green Broccoli Soup Recipe from Food Network. Apr 8, 2017 - Get Very Green Broccoli Soup Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.ca


BROCCOLI SOUP RECIPES | BBC GOOD FOOD
Exclusive Purple sprouting broccoli, buttermilk & blue cheese soup. 2 ratings. Make the most of seasonal broccoli with this vibrant soup, ideal for lunch or a light supper served with warm crusty bread. Garnish with a sprinkling of mixed seeds and chives.
From bbcgoodfood.com


VERY GREEN BROCCOLI SOUP | RECIPE | VEGGIE DISHES, SPRING SOUPS ...
Broccoli, spinach, garlic and more create a sensational soup. May 7, 2013 - Progresso® chicken broth and crispy panko bread crumbs. Broccoli, spinach, garlic and more create a sensational soup. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


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