From the book, “Food Allergy Survival Guide”, this is my favorite soup I love to make while I was on the elimination diet, it’s quite good and tasty~the Broccoli Bisque soup.
This quick and satisfying soup is creamy but not heavy. It is a super-rich source of fiber, calcuim, iron, and zinc, yet is virtually fat free, because its creaminess is derived from blended beans rather than dairy products.
8 cups chopped fresh broccoli florets (about 2 bunches)
7 cups vegetable stock or water
2 cups chopped celery
1 large onion, chopped
2 tsps dried basil
1 tsp crushed garlic
3 cups drained cooked white (cannelli) beans or two (15-16 oz) cans
salt and pepper
Combine the broccoli, vegetable stock or water, celery, onion, basil, and garlic in a large pot and bring to a boil. Reduce the heat, cover, and simmer until the vegetables are tender, about 15 minutes. Combine about one-third of the soup mixture with one-half of the beans (1.5 cups) in a blender and process until completely smooth. Transfer into a bowl. Blend half of the remaining soup mixture with the remaining beans and process until completely smooth. Return the blended mixtures to the pot, season with salt and pepper to taste, and simmer an additional 10 minutes or until hot.
I have several tips to make it much quicker to create this soup:
1) onions–some stores now have onions pre-chopped if you don’t like chopping onions. make sure it is white onion that you use for the soup
2) white beans– I used 2 cans of cannelli beans, and I drain those as well.
3) blending the soup– the soup is quite hot, so use a ladle to ladle the soup into the blender. Another way to blend the soup is to use an immersion blender…just remember to shut it off before you lift the blender out of the soup!
4) freezing the soup is somewhat ok, it will come out slightly textured but the taste isn’t compromised.
Per 2 cups: 276 calories
% Calories from: protein 23% fat 7% carbohydrates 70%
grams: protein 17 g fat 2 g carbohydrates 51 g