Vegan - Broccoli Bisque

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* Exported from MasterCook *

 

Broccoli Bisque

 

Recipe By :Soy! - Dana Jacobi

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 medium onion -- chopped

1 large clove garlic -- minced

3/4 pound broccoli florets (about 1 bunch)

4 cups vegetable stock or water

1/2 pound fresh spinach -- stemmed and washed

OR

5 ounces (1/2 pkg) frozen spinach -- thawed and squeezed dry

8 ounces soft regular or silken tofu -- cubed

1/4 teaspoon red pepper flakes

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon freshly ground pepper

juice of 1 lime

 

In a large saucepan, heat the oil. Saute the onion and garlic until the onions

are soft, about 8 minutes. Add the broccoli and stock. Cook, covered, until

the broccoli is soft, about 15 minutes.

Add the spinach, tofu, pepper flakes, cumin, oregano, salt, and pepper. Cover

and simmer 10 minutes.

In a food processor or blender, puree the soup, in 2 batches if necessary.

Just before serving, stir in the lime juice. Check the seasoning and adjust to

taste.

Variation - This soup can also be served chilled. As a garnish, toasted

dehydrated onion flakes complement the cold soup nicely. The sweet and slightly

sharp flavor of the crisped flakes is perfect with the chilled soup. Simply

roast 2 tablespoons of the flakes in a small, dry skiller until they turn

golden-brown, stirring constantly, about 4 minutes. Take care, as they will

burn very quickly.

 

 

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Per serving: 38 Calories (kcal); 2g Total Fat; (54% calories from fat); 1g

Protein; 3g Carbohydrate; 0mg Cholesterol; 386mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0