What is UP with this weather? It has been chilly and dreary for several days with no end in sight. Today Emma and I are holed up inside doing cold-weather things like baking bread and eating soup. Yum!
My mom went back home this morning. Poor Emma was crushed.
Nothing else interesting to write, so I will share this fabulous recipe for Broccoli Soup. Emma and I love it and usually make it once a week.
"Cream" of Broccoli Soup
1 clove garlic
1 stalk celery, sliced
1 large carrot, sliced
3 cups coarsely chopped broccoli
3 cups water
1/2 cup raw cashews
1 tablespoon arrowroot
1/2 teaspoon sea salt or to taste
1 tablespoon miso
1/4 teaspoon black pepper
1 teaspoon dried basil
Place onion, garlic, celery, carrot, broccoli, and water in soup pot. Cover and bring to a boil. Reduce heat to medium-low and simmer 15 to 20 minutes, or until vegetables are tender. Remove 8 to 10 small broccoli florets and set aside.
Place cashews in food processor or blender. Grind to powder. Add remaining ingredients to blender along with half of the cooked vegetable/water mixture. Puree until smooth and pour into a pot. Puree remaining vegetables and water, and add it to the soup in the pot. Stir in reserved florets. Reheat if necessary, but do not boil because it will destroy the beneficial enzymes in the miso.
From The Vegetarian Mother's Cookbook