Sunday, June 6, 2010

Broccoli soup

I just whipped this up from some leftovers...

Creamy Broccoli-Avocado Soup

It may sound a bit odd, but the avocado lends a creaminess and a healthy dose of those incredibly good for you fatty acids. The flavors are balanced by the salty-umami flavor of miso, used in place of salt.

Ingredients
1 tablespoon grapeseed oil
1 large yellow onion, diced
4 cups vegetable stock
1 large head broccoli, chopped
1/2 teaspoon fresh ground black pepper
1-2 large Haas avocadoes, mashed
2 tablespoons yellow miso, or more to taste


Preparation
Carmelize onions in large cast iron pot (or stockpot) in oil. Add vegetable stock and bring to a boil.
Add broccoli. Turn down heat and simmer until broccoli is bright green and just barely tender.
Turn off heat and let cool for a bit before pureeing in blender in multiple batches.
In a separate large bowl, cream together miso and avocado. Add pureed soup to this mixture. Blend well.
Adjust seasonings to taste.

Let me know how it turns out :)

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