Broccoli Apple Soup With Rice Recipes

BROCCOLI APPLE SOUP

Broccoli Apple Soup image

This broccoli soup uses apples to give it body, making it a surprisingly creamy soup without any cream!

Provided by Elise Bauer

Categories Soup

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

1 large bunch broccoli (about 3 heads with stems)
3 tablespoons butter
1 cup yellow or white onion, thinly sliced or finely chopped
1 good cooking apple (a non-tart apple such as Jonagold, golden delicious, McIntosh), peeled, cored, chopped
3 cups chicken stock
1 cup unfiltered apple juice or apple cider (not hard cider)
4 sprigs lemon thyme or thyme
2 long strips lemon zest
1 tablespoon fresh chives, chopped, for garnish

Steps:

Prep the broccoli: Separate the broccoli florets from the stems. Peel the outer tough skin of the stems with a vegetable peeler. Slice the stems into rounds and chop finely (a mini chopper food processor works well for this step).
Adjust seasonings: Return soup to the pot, reheat and adjust seasonings to taste. Garnish with chopped fresh chives to serve. Recipe adapted from Cooking the Nouvelle Cuisine in America by Michele Urvater and David Liederman.

Nutrition Facts : Calories 196 kcal, Carbohydrate 27 g, Cholesterol 19 mg, Fiber 6 g, Protein 7 g, SaturatedFat 4 g, Sodium 278 mg, Sugar 13 g, Fat 8 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

BROCCOLI APPLE SOUP WITH RICE

BROCCOLI APPLE SOUP with RICE image

Broccoli Apple Soup with Rice is great it has that fresh winter flavor that makes you look to the coming spring

Provided by Eddie Jordan

Categories Vegetable Soup

Time 35m

Number Of Ingredients 11

Ingredients

4 c vegetable stock
1 Tbsp olive oil, extra virgin
2 c broccoli fresh stalks peeled and diced
3/4 tsp dried thyme crushed
1 medium onion thinly sliced
1 large red apple (cooking type) peeled and diced
1/2 c celery stalks diced
1/4 tsp white pepper
1/4 c yogurt, plain
2 Tbsp parsley minced
1 1/2 c cooked rice

Steps:

1. Heat oil in a large pot with lid. Add broccoli, thyme, onion, apple and celery
2. Cover and cook over low heat 10 minutes.
3. Add vegetable stock and pepper cook 30 minutes more
4. Remove from heat and cool slightly. Puree 1 cup at a time in blender. Then add rice.
5. Serve hot garnish with a dollop of yogurt and sprinkle with parsley.

BROCCOLI WITH RICE

Broccoli with Rice image

This recipe takes advantage of cooked rice and convenient canned soup. And unlike most side dishes, there are not a lot of vegetable to cut up.-Sondra Ostheimer, Boscobel, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 3

Ingredients

1 package (16 ounces) frozen broccoli cuts
1-1/2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Steps:

In a saucepan, cook broccoli according to package directions; drain. Add rice and soup. Cook until heated through.

Nutrition Facts : Calories 172 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 562mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 4g fiber), Protein 5g protein.

WILD RICE WITH BROCCOLI SOUP

Wild Rice with Broccoli Soup image

I love soup and serve it often. My sister gave me this delicious recipe that's surprisingly low in fat. It cooks up in no time. -Martha Pollock, Oregonia, Ohio

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

5 cups water
1 package (6 ounces) long grain and wild rice mix
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1-1/2 cups fat-free milk
1 package (8 ounces) fat-free cream cheese, cubed
1/4 teaspoon salt
3 cups frozen chopped broccoli
1 large carrot, shredded
1/4 cup sliced almonds, toasted

Steps:

In a large saucepan, combine the water and rice mix with contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the soup, milk, cream cheese and salt; stir until cheese is melted. Add broccoli and carrot; cook over medium-low heat for 5-6 minutes or until vegetables and rice are tender. Sprinkle with almonds.

Nutrition Facts : Calories 232 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 927mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein.

NEXT DAY RICE AND BROCCOLI SOUP

Next Day Rice and Broccoli Soup image

Provided by Food Network

Time 25m

Number Of Ingredients 7

Ingredients

2 tablespoons unsalted butter
1/4 cup chopped onion or shallots
1/2 apple, peeled and finely diced
1 cup or more cooked broccoli, finely chopped
2 cups broth or water
1/4 to 1/2 cup cooked rice
Salt and pepper

Steps:

Heat butter in a small saucepan. Add onion or shallots, and apple, cover and cook over low heat for 5 minutes or until tender. Add cooked broccoli, rice and broth, cover and simmer 5 minutes to reheat. Season to taste with salt and pepper. Serve as is, or better yet, puree in blender. If thick, thin with water; adjust seasoning.

BROCCOLI APPLE SOUP

Broccoli Apple Soup image

Great "what's in the fridge?" recipe, easy to prepare with just a few fresh ingredients. From the HungryMonster website. Check back soon for alterations. 11/21/05- You can use florets too, but they won't be thoroughly processed so be careful not to inhale, even though it's yummy. Enjoy!

Provided by b. limon

Categories Apple

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon canola oil (not olive) or 1 tablespoon walnut oil, etc (not olive)
2 cups fresh broccoli stems, peeled and diced
2 tablespoons fresh thyme, finely choppped (3/4 tsp dried, crushed)
1 cup onion, thinly sliced (1 med)
1 cup red cooking apple, peeled and diced (2 small)
1/2 cup celery, diced
4 cups low-sodium low-fat chicken broth (I use veggie)
1/4 teaspoon white pepper
1/4 cup nonfat plain yogurt
2 tablespoons minced parsley

Steps:

Heat oil in large pot with lid.
Add broccoli, thyme, onion, apple and celery.
Cover and cook over low heat 10 minutes.
Add stock and pepper, cook 30 minutes more.
Remove from heat and cool slightly.
Puree 1 cup at a time in blender or food processor.
Serve hot or chilled, garnished with a dollop of yogurt and sprinkling of minced parsley. Makes 5 1/2 cups.

Nutrition Facts : Calories 71.2, Fat 1.5, SaturatedFat 0.1, Cholesterol 0.3, Sodium 39.6, Carbohydrate 13.4, Fiber 3, Sugar 7.2, Protein 2.8

BROCCOLI WILD RICE SOUP

Broccoli Wild Rice Soup image

"My daughter relies on a boxed rice mix to get a head start on this rich and colorful soup," reports Janet Sawyer from Dysart, Iowa. "She likes to serve it to friends after football games in autumn, but it's a favorite with our family anytime of year."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 8

Ingredients

1 package (6 ounces) chicken and wild rice mix
5 cups water
3 cups frozen chopped broccoli, thawed
1 medium carrot, shredded
2 teaspoons dried minced onion
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed
1/4 cup slivered almonds, optional

Steps:

In a large saucepan, combine the rice, contents of seasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired.

Nutrition Facts : Calories 178 calories, Fat 6g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 582mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

BROCCOLI AND RICE SOUP

Broccoli and Rice Soup image

My husband asked me to make him something relatively mild for his stomach. He was coming off a cleans and didn't want to upset his stomach too much right off the bat. I thought soup should do the trick. He loved it. Hope you do as well. Note: I used Great Valley Rice Medley from Costco

Provided by Lori Mama

Categories Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup rice, medley
2 large carrots, diced
1 onion, diced
1 large garlic clove, minced
2 large head broccoli, cut into small pieces
1 tablespoon oil
1 tablespoon butter
8 cups vegetable stock
salt and pepper, to taste

Steps:

Cook rice medley as per package directions until just done.
About 30 minutes.
Do not drain.
In a large soup pot, on medium heat, melt butter with oil.
Add carrot/onion and saute until onion is tender.
Add garlic and saute until just fragrant.
Add broccoli and also saute for 5 minutes.
Add stock and rice with liquid.
Simmer for 20 minutes.
Season with salt and pepper to taste.

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