Broccoli/Carrot Soup
Have always loved raw broccoli and disliked it cooked. Some time ago my digestive system screamed, "no more raw", so I came up with this recipe. Now the scream is "more,more"! Do not be dismayed by length of instructions...really very easy.
INGREDIENTS
Nutrition- 1
- 2large raw carrots
- 1⁄2 - 1cup shredded sharp cheddar cheese
- 16ounces low sodium vegetable broth (I use homemade vegetable) or 16 ounces chicken broth (I use homemade vegetable)
- 1
- 2
- 1cup filtered water
- 1medium light-skinned potato
- 1⁄4 - 1⁄2teaspoon hot sauce (I use 1/2)
- 1⁄2 - 1
-
- 5 -6
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DIRECTIONS
- Prepare broccoli using peeled stalks.
- Cut into small pieces.
- Peel& cut carrots into small coin-size pieces.
- Steam both vegetables until fork tender.
- Place steamed vegetables into blender.
- Add 1/2 warmed broth.
- Liquefy, being careful not to overflow.
- Remove to large pot with lid.
- Add remaining broth,half& half,milk,hot sauce,cheese,and salt to blender.
- Liquefy.
- Add to soup in pot.
- Stir to combine.
- Peel& dice potato.
- Place with filtered water in saucepan.
- Bring to boil, turn down to simmer until fork tender.
- Do not overcook.
- Strain, saving potato water.
- Set potatoes aside.
- Add potato water to thicken soup, if desired.
- Blend well and reheat.
- Serve hot with potatoes.
- Add pepper to taste.
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