I love soups, especially this time of year. When the chill is in the air, it feels so good to have a delicious warm soup that not only warms up the body but helps fight pain! This soup gives the texture and taste of a rich creamy soup without the added dairy and high saturated fat content. Enjoy it with whole wheat or rice crackers or, better yet, your own carrot crackers.
Creamy Broccoli Soup recipe
2 medium russet potatoes, scrubbed and diced
2 medium celery stalks, sliced down center and chopped
6 cups broccoli florets, diced
2 cups water
3 cups plain rice milk or almond milk*
1 1/2 teaspoons dried basil
1/2 teaspoon dried tarragon
3/4 teaspoon salt
1/4 teaspoon black pepper
Place potatoes, celery, broccoli, and water in a large pot. Bring to a simmer. Cover and cook over medium heat for about 10 minutes or until potato chunks are tender when pierced with a sharp knife. Do not overcook.
Transfer about 3 cups of vegetables to a blender. Add 2 cups almond or rice milk, basil, tarragon, salt, and black pepper. Blend for about 60 seconds or until completely smooth. Pour blended mixture into a clean pot.
Place remaining vegetables in blender along with the cooking liquid and remaining 1 cup rice or almond milk. Blend vegetables until they are completely smooth or leave them slightly chunky, depending on your taste. Combine blended mixtures, then stir in Sesame Seasoning*. Heat gently, stirring frequently, until steamy.
Garnish with a swirl of almond milk froth and sprinkle of Sesame Seasoning or nut Parmesan.
Servings: 8
Sesame Seasoning
1/2 cup brown sesame seeds with hulls
1 teaspoon organic no-salt seasoning
2 tablespoons nutritional yeast
Blend fine in coffee grinder. Yields 3/4 cup.
Almond Milk
Blend 2 Tablespoons of pure almond butter in a blender with 3 cups of water.
Source: “Foods That Fight Pain” by Neal Barnard, M.D.
