You’ll never miss the cream in this silky, all-vegan soup.
Recipe Yield:
4 servings
Recipe Calories:
120
Recipe Ingredient Details:
2 tablespoons extra-virgin olive oil
1 large yellow onion (diced)
1 teaspoon ground cumin
3 cups broccoli (cut into 1-2-inch pieces)
3 cups cauliflower (cut into 1-2-inch pieces)
2 1/2 cups water
1 tablespoon tamari
1/2 teaspoon sea salt
Chopped fresh parsley, chives or basil (to taste, for garnish)
Recipe Instructions:
Heat olive oil in a large soup pot over medium heat.
Add onion and sauté, stirring often, until translucent but not browned, about 8 minutes. Stir in cumin; sauté 1 minute. Add broccoli and cauliflower; sauté 5 minutes.
Add water, tamari, and salt; cover, bring to a boil, reduce heat, and simmer until vegetables are tender, 12–14 minutes.
Purée in batches, return to pot, adjust seasoning and heat through. Sprinkle with chopped fresh parsley, chives or basil if desired.
Recipe Additional Notes:
PER SERVING: 120 cal, 7g fat (5g mono, 1g poly, 1g sat), 0mg chol, 4g protein, 12g carb, 4g fiber, 374mg sodium
Sun, 2012-04-01 18:06
