Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Creamless Broccoli Soup




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


(Adapted from Moosewood Restaurant Daily Special)
original recipe posted by Stone Throw's Farm


List of Ingredients




1 tbsp. olive oil
4 chopped purplette or cippolini onions (approx. 1 c.)
2 garlic cloves, minced
½ tsp. salt
2 large broccoli stalks
4 ½ c. water or GF vegetable stock
1/3 c. GF oatmeal (or trying quinoa or buckwheat flakes buzzed in the blender to near powder)1 tbsp. lemon juice
1 tbsp. chopped fresh herbs (e.g. basil or fennel fronds)
½ tsp. ground black pepper
Green onions or tips from bunched onions for garnish

Recipe



In a soup pot, combine the oil, onions, garlic and salt and cook, covered, over medium heat for 10 minutes, stirring frequently.

Meanwhile, chop the broccoli, reserving about 1 c. of florets.

When the onions are translucent, add 4 c. of water/stock and all of the broccoli except the reserved florets.

Cover and bring to a boil; lower the heat and simmer for 5 minutes.

Add the oats and simmer gently for about 10 minutes, stirring frequently, until the broccoli is tender and the soup begins to thicken.

Remove from heat and stir in the lemon juice, herbs, and pepper.

Puree the soup in a blender or with a hand blender until smooth.

Bring the remaining ½ c. water to a boil in a small saucepan.

Add the reserved florets and cook until they are bright green and crisp-tender (3-5 minutes).

Add these florets and the cooking water to the pureed soup.

Serve hot or cold, garnished with the chopped green onion tips.