Friday, June 26, 2009
This soup is a follow up on the blended soup I made yesterday. After reading part of “Eating for Health” yesterday I plan to experiment with many more blended soups this year.
My cooking tends to be low in fat. This broccoli soup, like the asparagus soup yesterday, is higher in fat than most of my recipes. There is a richness from the nuts that makes this soup very satisfying and higher in fat. Additionally, the fat in the nuts makes it easier for the body to absorb the fat-soluble vitamins. You can cut down on the total fat in the soup by reducing the raw cashews in the soup, but it will affect the texture and mouth feel of the final product.
By pureeing the broccoli while still frozen the nutrition present in the vegetable is not destroyed by heat. Many books and articles have indicated that lightly cooked or raw broccoli is more nutritious than cooked broccoli. Since I am very focused on minimizing disease (particularly cancer), I plan to eat my soup cold but it is also good hot. Also, I included two cloves of raw garlic for the cancer protection in the batch of soup I made. You may want to start with one clove of garlic and taste the soup to see if you want to add the second clove.
Makes 2 large entrée size portions (approximately 4 cups each)
½ cup raw cashews
3 cups of water
1 - 2 cloves garlic, peeled (depending on your taste)
1 teaspoon of kosher salt
6 cups of frozen broccoli florets
Put everything except the broccoli in the blender and puree until the mixture is completely smooth. Add the broccoli one cup at a time and puree until smooth. Continue until the broccoli has been thoroughly incorporated. The soup should be completely smooth when you are finished. I made this soup in a Vitamix blender. If you are using a lower power blender you may need to defrost the broccoli before adding it to the blender. This soup can be served hot or cold.
Amount Per Serving
Calories - 258.52
Calories From Fat (38%) - 98.6
Total Fat - 11.8g
Saturated Fat - 2.06g
Cholesterol - 0mg
Sodium - 1066.52mg
Potassium - 1169.54mg
Total Carbohydrates - 30.79g
Fiber - 14.99g
Sugar - 7.75g
Protein - 17.71g
When the weather is hot pureed soups are quick to make and eat. Gazpacho has always been a favorite at our house. This year I am going to be experimenting with additional pureed soups that can be served hot or cold. I like that this soup has as its base a healthy cruciferous vegetable that is reported to help the body fight cancer.