Creamless Creamy Broccoli Soup
1 large brown onion
3 celery stalks
¼ cup chopped fresh parsley
1 clove of diced garlic
5 cups of Broccoli
32 oz. of stock (chicken or veggie)
3 TBS Olive Oil
Salt and Pepper to taste
OPTIONAL: Pinch of blackening seasoning or cayenne for a kick
1 14 oz brick of diced soft silken tofu
Dice onion and celery and sauté in pot with olive oil. Season with salt and pepper. Once onions are translucent, add garlic, parsley and diced tofu and stir. **The tofu, once blended into the soup, is virtually undetectable and provides the guilt free creaminess that the name alludes to. It also turns this soup into a protein packed treat, which is a great (and sneaky) way for parents to make sure children are getting the proper protein in their diet.
Lastly, roughly chop the broccoli (crowns and stems), setting aside 1 cup of small, bite sized broccoli flowers for later use. Add in the rest of the broccoli, sauté mixture for another 2 minutes and then add stock. Once the soup is brought to a boil, lower heat and simmer for 45 minutes.
Once the broccoli is tender, using a blender, blend the soup. You can use a stick blender – they’re easy, but know it won’t give you as smooth and creamy a product as a conventional blender will. If using a blender, be sure to pulse the soup before putting it on any of the settings or else the soup will fly out of the top – Also, using a side towel, be sure to hold the top down with considerable weight! There’s nothing more dangerous then flying hot soup!
Blend the soup until it’s the texture you want and transfer back to the pot. Add the reserved broccoli flowers to the soup and stir. After simmering for another 10 minutes, check for seasoning and then serve. ENJOY!
Recipe yields 4-5 nice sized servings.