Lunch

Chock Full Of Broccoli Soup

Name: Chock Full Of Broccoli Soup
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 0.25 teaspoon pepper; 2.5 pounds to 3 broccoli; 4 cups to 5 chicken broth; 1 tablespoon extra virgin olive oil; 2 teaspoons garlic; 2 tablespoons mellow miso; 2 cups onion; 1 teaspoon salt; 0.5 pound lite silken tofu; 1 teaspoon to 2 tarragon

dinnerlunchVegetarianGluten-FreeDairy-FreeKetoPaleoNut-FreeShellfish-Free

Ingredients

pepper0.25 teaspoon
to 3 broccoli2.5 pounds
to 5 chicken broth4 cups
extra virgin olive oil1 tablespoon
garlic2 teaspoons
mellow miso2 tablespoons
onion2 cups
salt1 teaspoon
lite silken tofu0.5 pound
to 2 tarragon1 teaspoon

Instructions

1
Separate broccoli florets from stems.
2
Cut florets into bite-sized pieces; trim and peel stems, and cut into bite-sized pieces.
3
Place soup pot over medium heat and add oil; when hot, add onions and broccoli stems, and stir well to coat with oil.
4
Reduce heat to low and cook, covered, for 8 to 10 minutes, or until onions are translucent and tender.
5
Uncover, add garlic, blend well, and cook 1 minute longer.
6
Add florets and chicken broth; bring to boil over high heat.
7
Reduce heat to low and simmer, covered, for 10 to 15 minutes, or until broccoli is tender.
8
Remove from heat and whisk in miso; allow to cool 5 minutes.Puree half the soup in several batches in blender, adding some tofu with each batch.
9
Return pureed soup to the pot; stir well to blend.
10
Thin with additional chicken broth, if desired.
11
Add salt, pepper, and tarragon, if using.
12
Serve immediately.