Monday, May 13, 2013

Creamy Broccoli Potato Soup

First, I'm happy to announce that Emily won the Auromere shampoo and conditioner! For those of your who didn't win you can go on their website and request a free sample just mention Yoga with Emmalyn in the contact page!

Now on to the yummy stuff!! Who doesn't love a creamy rich soup? Steve likes cheesy broccoli soup but I really wanted to make a dairy free version so it wasn't too heavy to eat in the spring time. Steve even liked this version!! The potatoes makes the soup thick and the tahini add a nutty flavor that I've never had in other soups.

Creamy Broccoli Potato Soup
2 medium russet potatoes, peeled and diced
4 cups vegetable broth, chicken broth, or water
1 bay leaf
3 cups broccoli florets
1/2 teaspoon cumin
1/8 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 cup tahini paste

In a large pot combine the potatoes, the bay leaf, and broth or water. Bring to a boil and simmer for about 20 minutes until the potatoes are soft. 

Place the florets in a food processor and pulse until the florets are chopped into tiny pieces. When the potatoes are done remove the bay leaf and add in the broccoli, cumin, cinnamon, and cayenne pepper. Bring the soup back to a simmer for about 5 minutes until the broccoli has softened. Add salt and pepper to taste. 

Remove from the heat and stir in the tahini until smooth. Pour soup mixture into a blender or food processor to puree, or mix with an immersion blender. Serve when hot and enjoy!!

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