Broccoli Mushroom Soup

Suri Silberstein Suri Silberstein
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8
Medium Gluten Free Low Fat Low Carb No Refined Sugar Passover Meat

Directions

Prepare the Soup

  1. Sauté the onion and garlic in the olive oil, add the mushrooms after 5 minutes. When the mushrooms are turning a brownish tinge and softening, add the zucchini and stir the veggies a bit. Once the juices from the zucchini are released, add the spinach, celery, broccoli, and potato and allow the flavors to blend as they cook for 35 minutes.

  2. Add 8-12 cups water, depending on the consistency you prefer, and add turkey bone. Bring to a boil and lower the heat. Let simmer for 45 minutes to an hour and remove from heat.

  3. After soup has cooled for a few minutes, remove the turkey bone. Use an immersion blender to puree the mixture until smooth. Sprinkle the sea salt and adjust according to taste.

  4. The color should be a lovely shade of sage green.

Variations:

You can use 4 stalks of green celery, chopped, instead of the celery knob.

 

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1 Comment

rachel landau •

spinach hi

I very much want to try the broccoli and mushroom soup.

it calls for 3 handful of fresh baby spinach.

here in London it needs checking which I would rather avoid. could use frozen chopped spinach?

will it taste the same? and if yes how much?

the mushrooms is also a problem except for the closed cup and button mushrooms are allowed - can I just use 8 pieces of these?

thanks so much

Raquel Malul Kosher.com Team •
Reply to rachel landau

Yes- you can use frozen spinach (i would say around 1/2 cup) and yes you can use whatever mushrooms you want :)