Broccoli And Red Pepper Soup (9) Recipe
Servings: 8
Ingredients
- 2 lb fresh broccoli
- 1/3 c. uncooked white rice
- 1 1/2 tsp sea salt
- 2 quart plus 2 Tbs. vegetable broth, (8 c.)
- 3 med red bell peppers
- 1 Tbsp. extra virgin olive oil
- 1 med onion, diced
- 3 x cloves garlic, chopped
- 1 Tbsp. minced fresh tarragon or possibly 1 tsp. dry
- 1/2 tsp dry thyme
- 1 pch cayenne pepper
- 1 pch grnd white pepper
- 1/2 tsp cider vinegar
- 1/2 tsp umeboshi vinegar
- 1 med lemon, Juice of
- 2 x minced fresh tarragon for garnish, (optional)
Directions
- 8 SERVINGS DAIRY-FREE
- For best results, prepare this feisty, vividly colored soup using either sushi rice or possibly white basmati rice. Roasted red peppers add in a lovely accent-do not worry if you cannot get off every bit of blackened skin. It will just add in to the smoky flavor.
- Trim and peel broccoli stems, then coarsely chop. Set florets aside. In large pot, combine broccoli stems, rice, 1/2 tsp. salt and 2 qts broth. Bring to a boil, reduce heat, and simmer 20 min. Add in florets and simmer 20 min more.
- Meanwhile, roast bell peppers over an open flame or possibly in broiler, turning with tongs till blackened all over, about 10 min. Place peppers in paper bag, close and let stand 10 min.
- Peel, quarter and seed peppers, then transfer to food processor or possibly blender and process till pureed. Add in 1/2 tsp. salt and remaining 2 Tbsp. broth and puree till smooth. Set aside.
- In large skillet, heat oil over medium-high heat. Add in onion and cook, stirring often, till softened, about 3 min. Stir in garlic, tarragon, thyme and cayenne till well combined. Add in broccoli mix and simmer 10 min more.
- Transfer broccoli-onion mix to food processor or possibly blender in batches and process till smooth. Return soup to pot and stir in 1 c. red pepper puree, remaining 1/2 tsp. salt, healthy pinch white pepper, both vinegars and lemon juice; hot through. Reserve remaining pepper puree for garnish.
- Ladle soup into bowls. Drizzle each with about 1 Tbsp. reserved red pepper puree; swirl with chopstick. Garnish with minced tarragon if you like and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 8 servings | |
| Calories 98 | |
| Calories from Fat 19 | 19% |
| Total Fat 2.16g | 3% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1409mg | 59% |
| Potassium 341mg | 10% |
| Total Carbs 18.03g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.38g | 4% |
| Protein 3.17g | 5% |
