Healthy Broccoli Onion Cream Soup

broccoli cream soup

Probably this will be the last food or dessert post for this week because tomorrow morning S. and I are cleansing. I picked this up from my mom who cleanses at least 1-2 a year. It’s been quite awhile since the last time I did cleanse, probably because it’s so painful for atleast the first 2-3 days, and mix that with a working schedule and ooooph, this is why we’re detoxing now. The perfect timing since I am to be bed ridden thanks to my spranged ankle.

Make Healthy Broccoli Cream Soup

The idea is to eat only cooked veggies, fruits and salads a few days before drinking the Savia mixture, We’ve been able to do that…for the most part, tho, I admit not 100%. I am shocked at how difficult it is to not eat something, let along something that isn’t processed or containing lots of sugars. This evening, I prepared a broccoli and potato cream soup for us, to help fill our hungry stomachs with something heavy and easy to digest.

Tomorrow and for the next 4 days, we’ll only be drinking Savia-lemon with a touch of cayenne pepper water.

Broccoli, Potatoe, Carmalized Onion Soup(serves 7-ish)
  • 6 cups chicken or vegetable stock
  • 2 Sebago or any other starchy potatoes, peeled and diced
  • 250g broccoli, cut into fairly large florets
  • 2 large onions, diced
  • sea salt and black pepper
Heat the stock, and in a frying pan, saute the onion till soft, add the garlic and a bit of salt and pepper and saute a bit longer. Add the potatoes and broccoli in a saucepan over high heat and cook covered, for 5 minutes or until the vegetables are soft. 
Add the mixture to the heating broth and cook until all the veggies are soft. Puree the soup in a blender until smooth. Return to the saucepan and add a knob of butter and 1/4 cup of Parmesan cheese and a dash of milk to make it more liquidy if wanted, stir until well mixed and serve with a sprinkle of parsley.
Ladle the soup into bowls and serve with crusty bread.
Healthy Broccoli, Potato and Caramelized Onion Cream Soup
 
Ingredients
  • 6 cups chicken or vegetable stock
  • 2 Sebago or any other starchy potatoes, peeled and diced
  • 250g broccoli, cut into fairly large florets
  • 2 large onions, diced
  • sea salt and black pepper
Instructions
  1. Heat the stock, and in a frying pan, saute the onion till soft, add the garlic and a bit of salt and pepper and saute a bit longer. Add the potatoes and broccoli in a saucepan over high heat and cook covered, for 5 minutes or until the vegetables are soft.
  2. Add the mixture to the heating broth and cook until all the veggies are soft. Puree the soup in a blender until smooth. Return to the saucepan and add a knob of butter and ¼ cup of Parmesan cheese and a dash of milk to make it more liquidy if wanted, stir until well mixed and serve with a sprinkle of parsley.
  3. Ladle the soup into bowls and serve with crusty bread.

Sharing is caring!

0 Reviews

Write a Review

paleoteam

paleoteam

Read Previous

Sans Rival Traditional Filipino Cake

Read Next

Fresh Homemade Granola (Muesli)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  
shares