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When my husband tasted this, I asked him what kind of soup he thought it was, without telling him it was a Pesach lab test. He answered, “Split pea?” I make a very thick and rich split-pea soup, so I took it as a compliment. This soup has a filling, deep flavor without feeling heavy. Since it’s blended, it’s very hard to detect the broccoli.
1 16-ounce (450-gram) bag frozen broccoli (no need to defrost first)
1 large yellow onion, chopped
1 yellow squash, peeled and chunked
1 zucchini, peeled and chunked
2 tablespoons Bartenura Olive Oil
1/2 small golden potato
1/4 cup Gefen Almond Milk
6 cubes Gefen Frozen Garlic
1/2 tablespoon onion powder
1 and 3/4 teaspoon salt
1/4-1/2 teaspoon white pepper
1 bay leaf
1/2 cup water
Make this soup during the day, so you can attend to it. Put everything in the slow cooker on high for four hours. Remove bay leaf.
Blend with a hand blender. Return bay leaf to the slow cooker. Cook on low for another three hours or until ready to serve or freeze.
If you’re making it overnight, just leave it on low, and then remove the bay leaf in the morning and blend.
Cook an additional hour after that.
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The creamy broccoli soup that says make in slow cooker or over night can I just do it on stove top but not overnight. Y does it need so many hrs never saw that. Where would I find your answer never know how to find thanks
Hi Rita, if you make it on the stove I don’t think you’d need so many hours. You would need for it to be soft enough to blend and then re-cook again on low.
milk substitute? Can I sub soy milk or rice milk for the almond milk?
Either would add a great flavor depth Frimi. Go for it.
I see that, between the almond milk and the water, there’s only 3/4 cup total liquid for this soup. Is that really enough liquid?
Thanks,
Renée
HI- that is a good point. I am going to look into this for you!
Hi Renee! Yes, we looked into the recipe, and since it has so much broccoli that releases a lot of water. If you make it and think it needs to be a little looser you can always add more water 🙂