Broccoli Soup
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Broccoli Soup is a healthy soup recipe that can be made at Passover or any time of the year. This savoury and nutritional soup is adapted from
a recipe appearing on www.aish.com - excerpts are published from the excellent Passover cookbook by Tamar Ansh entitled A Taste of Tradition: Pesach - Anything's Possible!:
Over 350 non-gebrochts, gluten-free & wheat-free recipes. I urge you to check out this fabulous cookbook for creative and practical Passover recipes.
The appetizing dishes in this cookbook are useful all year round.
Ingredients:
- 3 tbsp. butter (dairy), pareve margarine or olive oil
- 1 large onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 3 scallions, diced
- 1 potato, peeled and chopped
- 1 large head fresh broccoli or 1 bag Bodek frozen broccoli
- 1/2 tsp. pepper
- 2 1/2 tsp. salt
- 1/2 tsp. dried parsley
- 6 cups water
- 1 cup pareve milk, optional
- 10 broccoli florets, reserved for garnish
In a medium stockpot, heat the butter, margarine or oil over a medium flame. Add the onion and peppers and saute until the vegetables are golden brown.
Add the scallions, potato, broccoli, pepper, salt, and parsley. Add the water and bring to a boil; then lower the heat and simmer the
soup for 35 minutes, until the vegetables are soft. Puree soup in a blender for a minute to make it thick and chunky, or completely puree it
for a smoother texture. For a creamier consistency, add pareve milk. Serve hot with the reserved florets as a garnish.
To make a dairy soup recipe, use butter and substitute milk for pareve milk. If desired, sprinkle grated cheese on top of florets before serving.
Please send your favorite diet soup recipe, traditional Jewish soup recipes or other meal ideas via email to karen@easyjewishrecipes.com or submit using the
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If you like Broccoli Soup, click here for more Soup Recipes
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