Though I’m still in the honeymoon phase with my month-old Vitamix, part of me still needs convincing that it’s not going to end up as this decade’s NordicTrack.
This soup I whipped up to take for lunch tomorrow should save the mega-blender from coat-rack status for quite some time.
10-minute, lemony broccoli soup
- 1 small head of broccoli, washed and chopped (I used most of the stems, too)
- 1 small red onion, chopped roughly
- 1-1/2 cups vegetable stock or chicken stock (I had some in the freezer)
- juice of half a lemon
- salt & pepper, to taste
- small handful of raw almonds
Steam the broccoli. Cool. Reserve a few of the florets for later.
Add all ingredients except the almonds to your Vitamix. Be sure the lid is on tight. Start the motor on low speed (1), and gradually increase it to high (9 or 10) and let it run for about 3 minutes. The soup should be very, very smooth—and pretty hot.
Taste, and adjust the seasoning. Add the almonds, which, when ground, will add a lovely, nutty creaminess without adding actual cream. Replace the lid and process on high for another minute.
Serve immediately over the reserved florets or save in the fridge of a couple days.
Makes two servings. Or one really big one.
3 Comments Add yours
Yum! I just made something very similar but added garlic, curry and no almonds.
Hmmm, sounds like a great idea for the two tiny heads of cauliflower that were also in this week’s box. Thanks, Tammy!