Broccoli Apple Soup 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

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, APPLE, AND PEANUT SOUP

Broccoli, Apple, and Peanut Soup image

Peanut butter gives this soup a rich flavor. In my home, this is a fall favorite!

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons olive oil
2 large onions, chopped
2 cloves garlic, minced
3 medium carrots, peeled and sliced
4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
2 medium apples, peeled, cored, and diced
1 teaspoon good-quality curry powder
2/3 cup smooth or chunky natural peanut butter
6 heaping cups finely chopped broccoli florets and peeled stems
Juice of 1/2 lemon
Salt and freshly ground pepper to taste
Chopped roasted peanuts for garnish, optional

Steps:

Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until translucent. Add the garlic and carrots and continue to sauté until the onions are golden.
Add the water with bouillon cubes, apples, and curry powder. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, or until the carrots and apple are tender. Remove from the heat.
Transfer the solid ingredients to a food processor with a slotted spoon. Process until just coarsely pureed, leaving plenty of chunks of carrot. Stir the puree back into the soup pot. Or insert an immersion blender into the pot and process until coarsely pureed.
Add the peanut butter to the soup, about half at a time, whisking in until completely blended with the stock. Return to very low heat.
Steam the broccoli in a saucepan with about 1/4 cup water, covered, for 5 minutes, or until brightly colored and tender-crisp to your liking. Stir into the soup.
If the soup is too thick, add enough stock or water to achieve a medium-thick consistency. Add the lemon juice, then season with salt and pepper. Serve at once, passing around chopped peanuts for topping, if desired.
Per serving:
Calories: 250
Total fat: 16g
Protein: 10g
Fiber: 6g
Carbohydrate: 22g
Cholesterol: 0mg
Sodium: 76mg

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