Hearty Garden Broccoli Soup Food

HEALTHY BROCCOLI SOUP

Steps:

• Start your instant pot on the regular sauté function. Heat olive oil. Add in the carrots, celery , onion and garlic. Sauté for 2 minutes. Add in the potatoes, salt, pepper , broccoli and chicken broth.
• Turn the Instant Pot to High Pressure (Manual on older models) and set time for 3 minutes.
• When finished, quick release the steam. Add milk and puree the soup using an immersion blender or spoon it into a regular blender. If you use a regular blender be very careful blending hot liquids and remember to vent the blender well. You can leave the soup as chunky as you like it or puree it entirely.
• Once blended stir in the cheese adding it about a quarter of a cup at a time while stirring to avoid it clumping together.
• Garnish with extra cheese, bacon and scallions and serve.
• In a saute pan, heat olive oil. Add in the carrots, celery, onion and garlic. Sauté for 2 minutes until slightly softened and fragrant. (This is optional, but recommended)
• Add sautéd veggies to the crockpot. Stir in the potatoes, salt, pepper, broccoli and chicken broth.
• Set the crockpot to low for 6 hours or high for 4 hours.
• Add milk and puree the soup using an immersion blender or spoon it into a regular blender. If you use a regular blender be very careful blending hot liquids and remember to vent the blender well. You can leave the soup as chunky as you like it or puree it entirely.
• Once blended stir in the cheese adding it about a quarter of a cup at a time while stirring to avoid it clumping together.
• Garnish with extra cheese, bacon and scallions and serve.
• In a large pot, heat olive oil. Add in the carrots, celery, onion and garlic. Sauté for 2 minutes until slightly softened and fragrant.
• Stir in the potatoes, salt, pepper, broccoli and chicken broth.
• Bring to a boil and cook on high for 20-30 minutes, until broccoli + potatoes are fork tender.
• Once cooked, add milk and puree the soup using an immersion blender or spoon it into a regular blender. If you use a regular blender be very careful blending hot liquids and remember to vent the blender well. You can leave the soup as chunky as you like it or puree it entirely.
• Once blended stir in the cheese adding it about a quarter of a cup at a time while stirring to avoid it clumping together.
• Garnish with extra cheese, bacon and scallions and serve.

GARDEN VEGETABLE SOUP

Steps:

• Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
• Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

HEARTY BROCCOLI SOUP

Steps:

• Combine potatoes, onion, carrots, celery and water in soup pot and cook five minutes. Add broccoli and cook 5-10 minutes more.
• Add 3 cups milk, broth powder, Worcestershire sauce, and salt and pepper and heat to boil.
• Blend 1 cup milk and flour together in a small bowl. stir into the soup and cook until just thickened.
• Remove from heat. Stir in cheese until melted.
• Note: Broccoli can be replaced with cauliflower.

HEARTY VEGETABLE SOUP

Steps:

• In a large saucepan or cooking pot, add olive oil and butter and heat on medium-high.
• Add onions and saute until translucent, about 5 minutes.
• Add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes.
• Add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally.
• Add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender.
• Add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portions.

HEARTY LOW FAT BROCCOLI SOUP

Steps:

• In a medium saucepan, heat margarine over medium heat.
• Add onion and garlic and saute until softened.
• Stir in broccoli and potatoes and saute 1 minute.
• Add broth and bring to a boil.
• Reduce heat and simmer for 15 minutes or until veggies are tender.
• Use a hand blender, food processor or traditional blender to puree the soup, in batches if necessary, until it is smooth.
• Return to the pan and heat through.
• Variation: Substitute cauliflower celeriac, squash or a combination of these veggies.

HEARTY BROCCOLI SOUP

Steps:

• Brown one slice of onion in 1 tablespoon oil.
• Bring 6 cups of water and 6 chicken boullion cubes to a boil.
• Boil until boullion is dissovled.
• Add 8 ounces wide egg noodles and 1 tsp salt, boil for 3 minutes.
• Add 20 ounces frozen chopped brocolli (or 1 pound fresh chopped brocolli).
• Boil for 4 minutes.
• Reduce heat to simmer and add 1/8 tsp garlic salt, 6 cups of milk, and one pound of Velveeta cheese.
• Cook until cheese melts.

HEARTY GARDEN BROCCOLI SOUP

Steps:

• Simmer the yams, covered, in two cups chicken broth 10 minutes or until soft; puree in food processor and set aside.
• In large pot with cover, saute the onions and garlic in oil until the onions are translucent and starting to brown.
• Add celery.
• Saute a few minutes, add broccoli and remaining chicken broth.
• Simmer, covered, eight minutes or until tender-crisp.
• Stir in puree; add seasonings.
• Serve immediately.
• Garnish each portion with chopped watercress.