This is creamy broccoli soup without the cream, but it’s not without flavor. Let me show you how to make this delicious soup that is healthy, but doesn’t taste like it. Visit my website: http://www.cooking-mexican-recipes.com
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Broccoli Soup Recipe
2 leeks, rinsed and sliced
3 organic carrots, sliced
1 bunch of broccoli, organic, cut into bite size pieces
2 -3 stalks celery, rinsed and sliced
2 medium sweet potatoes, peeled, cut into 1/2 inch chunks
salt and pepper
sliced almonds, toasted
In a frying pan over medium high heat, add sliced almonds and stir frequently. Toast the almonds for 5 to 10 minutes or until they brown up. Keep a close eye on them as they burn easily. Set aside to cool.
Boil a large pot of water with 2 tsp of salt. Add the broccoli and boil for 3 to 3 1/2 minutes. You want the broccoli to be fork tender but not mushy. Drain the broccoli and save the water. We will use it for our broth.
Pour 2 Tbsp of olive oil in a large frying pan over medium high heat. Add the leeks, carrots, and celery and sauté for a minimum of 20 minutes, stirring frequently. When done, let cool for 5 minutes.
Pour 2/3 to 3/4 of the cooked broccoli into a blender and add some of the celery, leek, and carrot mixture (mirepoix). Pour in enough broccoli water that you saved from cooking the broccoli so that you can puree the mixture.
Taste and add salt and pepper if needed.
Pour this into a pot and add the whole broccoli to it.
In a large fry pan over medium high heat, add 1 Tbsp. of olive oil and then the sweet potato. Saute until the potato is fork tender and slightly caramelized. To speed up the cooking process, cover the pan with a lid for a couple of minutes.
When the sweet potatoes are done, add them to the soup pot and stir.
Garnish the soup with the toasted almonds and enjoy!
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