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I cooked this soup yesterday, it was quick for soup :) I wish I had cooked the broccoli longer after I had it all together, and maybe a little less dill, but I'm not much for dill in soup... other than that, I was satisfied with it. I had to make my boyfriend STOP "tasting." It was very aromatic.. my boyfriend claimed it smelled like "Stuffing seasoning." I don't think so, but so he said :) It was a very new and unique taste, so thanks for sharing! :)
Wonderful! Yet another successful recipe from Moosewoods. This is great for those who like their vegetarian soups.
I didn't have some of the ingredients, so I made a few changes, but it still sat wonderfully in my tummy! I substituted spring onion stalks for the celery, added more onions for the garlic, and omitted dill and the chives. I used water and not stock, but it was still hearty enough to make a satisfying dinner along with toasted whole-wheat bread. I'll definitely make this one again.
This was wonderful! I couldn't believe how the oatmeal thickened it up. I followed the recipe exactly except I didn't have any chives. It made alot so I have some containers in the freezer. I didn't miss the milk or cream at all. I'm very glad I found this one and tried it.
This is fantastic! I needed ideas to use up all the fresh broccoli we grew in our garden this winter. My husband just can't get enough of this yummy soup! I used 1/2 chicken broth & 1/2 water. Also steamed the 1 c. reserved broccoli instead of cooking in a saucepan. This soup freezes well, too! Thanks again, it's a keeper!
Very, very, very good! I chose this recipe because I wanted a healthy version of broccoli soup, but I was prepared to have to compromise a bit on taste. BUT, no compromise here! This soup is unbelievably tasty! The only change I made was to use low-sodium chicken broth. Delicious! I'll make this again and again.
I love most things Moosewood - can't believe I've never tried this one before. Easy to put together (although, if I had needed to pull out my blender I might have said otherwise)...thank goodness for immersion blenders. I agree it might need some more salt, all depending on your stock. Thanks Tish for posting this!
Absolutely delicious! I had a bunch of leftover broccoli and cauliflower from a veggie tray that I wanted to use up. So I wound up using 2 cups broccoli and 3 cups cauliflower. I followed the rest of the directions exactly, and ate 3/4ths of the pot myself for dinner! The lemon flavor was a touch strong, but that's likely because I used cauliflower. I can't wait to make this again!! Yum!<br/><br/>*Update - I've made this soup again, this time using all broccoli. I'm not actually a vegan, so I added JUST a teaspoon of fat free half-and-half to each bowl and I can't believe how much it adds to an already amazing soup!!<br/><br/>**Update 2 - I made this again, this time using all cauliflower. I used the chicken broth instead of water or veggie broth, then followed everything else exactly. Still amazing!
We have food allergies we work around, and this is EXACTLY what we needed. It has become our staple for broccoli soup. We enjoy the dill, and all the rest. My one suggestion is to make sure you blend it well! I left it just a bit chunky and it didn't hit the pallet the same, too much texture.