![]() It has potential but to much fennel seeds I will recommend to use one tsp. Oh well it tasted really good and worth making it a regular monthly meal. My only negative was I kept forgetting to put the lid so stream could escape preserving the green color. I loved it and haven’t had broccoli soup in years. My local grocery was out of leaks so I used scallions and added a couple small potatoes for texture. I used fresh fennel instead of seeds so mine fennel was the right amount. (Using a Food Processor) Alternatively, using a food processor, add in the roasted and cooled cashews and the vanilla bean to your processor bowl and process for 20 minutes or so until a creamy butter forms, scrapping down the sides of the bowl often. The cashew cream does add a velvety texture and rich flavor. ![]() I’d make this again as an immunity booster but not a crowd pleaser. I used half the fennel seed and garlic and it’s still largely washed out with tannins and alliums. Make sure you're using a broth you really like (I've been on a Better than Bouillon kick)Ĭashew cream definitely saves this soup. I'm surprised this one has a relatively low rating - I thought it was well-balanced! I am a fan of fennel though, and I did add some extra garlic. I would really appreciate you posting nutrition information with recipes I haven’t tried this yet, but sounds delicious Top with a few dill sprigs and season with pepper. (If the soup is no longer hot, you can return it to the pot and reheat gently before serving.) Step 6ĭivide soup among bowls and drizzle with remaining cashew cream. Working in batches if needed, transfer broccoli mixture to a blender or food processor and add salt, ¼ cup dill, and ½ cup cashew cream. Bring to a boil and cook until broccoli is tender, 8–10 minutes. Cover pot with a lid, setting it slightly askew to allow steam to escape (this will help the broccoli maintain its vibrant green color). Add broccoli and broth and increase heat to medium-high. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Cook leek, stirring often and reducing heat if needed to avoid leek taking on any color, until softened slightly, about 2 minutes. Heat oil in a large Dutch oven or other heavy pot over medium. If your broccoli has a long stem, peel tough outer layer, then slice stem ¼" thick. After your nut butter is very smooth, add extra cup of walnuts and pulse 7-10 times until they are broken up but still leave a slightly chunky texture. I love the flavor of coconut oil in nut butter. Transfer the nuts to your Vitamix and blend on high for 3-minutes, using the tamper to constantly push the nut butter into the blades. If you nut butter never quite gets smooth, add walnut oil or coconut oil, 1 tablespoon at a time, to smooth it out. Place the nuts on a large, parchment-lined baking sheet and cook for 10 minutes. ![]() Add garlic, oil, salt, and ½ cup water and purée until smooth.Ĭut broccoli into 1" florets. Preheat your oven to 350 degrees fahrenheit. Step 2ĭrain cashews and transfer to a blender (preferably high-speed) or food processor. Add cashews and let sit until tender, 30–60 minutes. Bring a large saucepan of water to a boil, then remove from heat.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |