Broccolicarrot Soup Recipes

Steps:

• In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside. , In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.

Steps:

• Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
• Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.
• Preheat oven to 400 degrees F.
• Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
• Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

Steps:

• Heat oil in a large pan.
• Saute onion and ginger until soft, about five minutes, stir now and then.
• Add curry, stir to coat.
• Add carrots, broccoli, garlic and bouillon.
• Heat to boiling, temper heat and let simmer until carrots and broccoli are tender, about 20 minutes.
• Puree the soup in a blender, food-processor or hand-held blender (that's what I use).
• Now add coconut milk, salt and pepper.
• Stir and reheat if necessary.

Steps:

• 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.