Dan´s Favorite Cream Soup

blue zones broccoli soup cashew butter dairy free gluten free keto nut butters paleo vegan vegetable soup whole 30

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe from The Blue Zone´s Kitchen cookbook.

We love this soup from Dan´s Blue Zone´s Kitchen Cookbook. Its a creamy comforting soup featuring carrots, broccoli, tarragon, onions and cashew butter made with the NutraMilk.

This soup is super nourishing and delicious. You can use this recipe as a soup base to make cream of mushroom soup, pepper cream soup, and creamy tomato soup. Just substitute mushrooms, peppers or tomatoes for the broccoli, cooking each until tender. Enjoy!

INGREDIENTS

For soup

  • 2 tbsp. extra-virgin olive oil
  • 2 medium onions, sliced
  • 4 stalks celery, chopped
  • 3 carrots, peeled and chopped
  • 3 cloves garlic, minced
  • spring of tarragon
  • 2 bay leaves
  • 7 cups broccoli, chopped
  • 4-6 cups water or vegetable broth (or half water and half veggie broth)
  • 3-4 tbsp. cashew butter made with the NutraMilk
  • salt and pepper (optional)

For cashew butter

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional) 

INSTRUCTIONS

  • Making cashew butter
    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.

  • In a large soup pot over medium-heat, heat olive oil and sauté inions, celery, and carrots for about 6-7 minutes.
  • Add garlic and herbs and sauté for another minute longer; then add broccoli and vegetable broth or water and bring to simmer. Cook until broccoli is very tender, about 8 minutes.
  • Let soup cool for a few minutes, remove bay leaves and then transfer to the NutraMilk, add cashew butter and mix until smooth. Taste and add salt, pepper or any other seasonings of choice.

 



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