This is a recipe of my own concoction, based originally on the broccoli soup recipe from Caldwell Esselstyn's Prevent and Reverse Heart Disease. I added blended white beans and nutritional yeast flakes to add flavor and creaminess.
Ingredients
2 large onions, chopped (2 cups)
4 garlic cloves, chopped
16 oz. broccoli (preferably frozen and already washed and chopped -- I just dump a whole bag into the pot and save lots of time)
3 tbs nutritional yeast flakes
16 oz. can of white beans (look for Great Northern or Cannellini beans), drained and rinsed
4 cups vegetable stock
1 tbs Bragg Liquid Aminos
pepper, to taste
Directions
1. Bring onions, garlic, broccoli, and vegetable stock to a boil in a
soup pot. Lower heat, add beans and nutritional yeast, and cook for 10-15 minutes, until broccoli is
tender and bright green.
2. Process in batches in a blender until mixture is smooth and
brilliantly green, or use an immersion blender right in the soup pot.
3. Season with Bragg liquid aminos and pepper.
No comments:
Post a Comment