Med Veg - Sicilian-Style Broccoli and Parsnip Soup

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Sicilian-Style Broccoli and Parsnip Soup

 

Recipe By :Donna Klein

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large head broccoli -- (1 1/4 to 1 1/2 lbs) rinsed and drained

2 tablespoons extra-virgin olive oil

2 medium parsnips -- (about 8 oz), peeled and finely chopped

1 medium onion -- finely chopped (about 6 oz)

2 large garlic cloves -- finely chopped

4 cups vegetable broth

1/2 teaspoon dried thyme leaves

pinch sugar, or to taste

salt and freshly ground black pepper, to

taste

 

A light beginning to a meal, this versatile soup can also include potatoes. If

potatoes are added, the soup is pureed and served as a hearty main dish. If

parsnips are unavailabe, carrots can be substituted.

 

Cut off and separate the broccoli florets, removing as much stem as possible.

Coarsely chop the florets and set aside. Trim the tough ends of the stems; peel

and finely chop. Set aside.

 

In a medium stockpot, heat the oil over medium-low heat. Add the parsnips,

onion, and garlic; cook, stirring often, until the onion is very tender, about

15 minutes. Add the reserved broccoli stems, broth, thyme, sugar, salt, and

pepper; bring to a boil over high heat. Immediately reduce the heat and simmer

gently, covered, for 25 minutes, stirring a few times, or until the broccol

stems are very tender.

 

Stir in the reserved broccoli florets and bring the soup to a brisk simmer over

medium-high heat. Reduce the heat and simmer gently, covered, until the florets

are tender, 5 to 10 minutes. Season with additional salt and pepper as

necessary. Serve hot.

 

Variation (Sicilian-Style Broccoli, Potato, and Parsnip Soup)

Add 1 1/4 pounds baking potatoes, peeled and cut into 1-inch chunks, 5 1/2 cups

broth, and 3/4 teaspoon thyme with the broccoli stems, sugar, and salt and

pepper; cook as directed above. Transfer the soup in batches to a food

processor fitted with the metal blade and puree; return to the pot, add the

broccoli florets, and cook as directed.

 

Source:

" The Mediterranean Vegan Kitchen "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 362 Calories; 11g Fat (27.0% calories

from fat); 12g Protein; 58g Carbohydrate; 14g Dietary Fiber; 2mg Cholesterol;

1680mg Sodium. Exchanges: 3 Grain(Starch); 2 Vegetable; 2 1/2 Fat.

 

 

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