Yum, Tearty, Dilled Broccoli or Green Bean Soup!

Hi Tearty!

 

When it comes to healthy eating, do you ever feel separate or isolated? Do you wish your loved ones supported you more?

 

If so, check out the latest blog post here.

 

It's called "7 Ways to Share Healthy Eating with Family and Friends" and it's written by the good people at The Vegetarian Health Institute.

 

Today's recipe comes from Lenore Baum, M.A. www.lenoresnatural.com .

It's from her book: "Sublime Soups: Vegetarian Soups and Quick Breads".

Dill adds a distinct undertone to this velvety broccoli soup. Since it is pressure-cooked, you will have it on your table in about twenty minutes. This recipe was adapted from  Lorna Sass' Complete Vegetarian Kitchen.

Ingredients:

4 cups water

1 large bunch broccoli

1⁄2 tsp. Herbamare®  (or 1/2 tsp. unrefined sea salt)

1⁄4 tsp. unrefined sea salt

1 jumbo onion, cut into large pieces

1⁄3 cup rolled oats

2 Tbs. sweet, white miso

1⁄4 cup fresh dill, tightly packed

1 fresh dill sprig per serving, to garnish

Directions

1.Bring 4 cups of water to a boil. Meanwhile, separate the broccoli into florets. Peel the broccoli stalks and cut them into large pieces. Add all of the broccoli, the Herbamere®, onion and oats.

2. Reduce the heat and simmer for 20 minutes.

3. Transfer the soup to a blender with the miso and the dill. (Alternatively, you can use a hand blender.) Process until  smooth. Serve in individual soup bowls, each garnished with a fresh dill sprig.

Variation: Substitute about 6 cups of chopped green beans for the broccoli.

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