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Broccoli usually stars in salads, stir fries, and kugels. Here, frozen broccoli is easily transformed into a satisfying soup. Frozen veggies are picked and processed so quickly they often retain more nutrients than fresh. Watch this recipe come to life with a chic presentation in this episode of Shortcuts.
1 tablespoon oil, preferably Bartenura Olive Oil
1 medium onion, chopped
1 red pepper, chopped
2 large cloves garlic, minced or 2 cubes Gefen Frozen Garlic
3 tablespoons flour
2 large carrots, coarsely chopped
4 cups frozen broccoli
6 teaspoons vegetable soup mix dissolved in 1 cup water
5 cups of water (preferably boiled, to save time)
1 to 2 teaspoons salt
1/4 – 1/2 teaspoon black pepper
1/2 teaspoon dry basil or 1 cube Dorot Gardens Frozen Basil
1 tablespoon dry dill weed
yogurt or grated cheese
Heat oil in a large saucepan over a medium heat. Add onion, red pepper, and garlic. Sauté for three to four minutes or until veggies are tender. Quickly stir in flour and mix well. Add carrots and broccoli.
Add the water, salt, pepper, basil, and dill. Bring to a boil. Reduce the flame and simmer, partially covered, for 20 minutes or until broccoli is tender. Remove the heat and let cool slightly.
While it is still in the pot, puree the soup with an immersion blender. Adjust seasonings to taste. Serve with a dollop of yogurt, or grated cheese, if desired.
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Does 4 cups of broccoli mean a 32 oz bag? Or I should use a measuring cup to measure four cups?
Deeeeelish!!! A real winner!!!!!!! I used 5 tsp onion soup mix and doesn’t need so much salt. Was so tasty and flavorful!