In just a few minutes, you can whip up this creamy, comforting soup featuring carrots, broccoli, tarragon, and onions. This dish is like a warm blanket on a cold day; try making it with different vegetables and spices to change things up.
2 tablespoons extra-virgin olive oil
2 medium onions, diced
4 stalks celery, chopped
3 carrots, peeled and chopped
3 cloves garlic, minced
Sprig of tarragon
2 bay leaves
7 cups chopped broccoli, packed
4 to 6 cups water or vegetable broth (or half water and half veggie broth)
3 to 4 tablespoons cashew cream, store-bought or homemade
Salt and pepper (optional)
In a large soup pot over medium heat, heat olive oil and sauté onions, 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 a simmer.
Cook until broccoli is very tender, about 8 minutes.
Let soup cool for a few minutes, remove bay leaves, and then transfer soup to a blender, working in batches.
Try not to fill blender more than halfway.
Remove center of blender cap and cover with a dish towel.
Add 3 to 4 tablespoons of cashew cream and blend soup until it’s pureed.
If using an immersion blender, add cashew cream directly to pot and puree until smooth.
Add salt and pep- per to taste.
Note: You can also 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.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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