broccoli-walnut-soup

Broccoli-Walnut Soup

3 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
jgmurphy
Recipe by  jgmurphy

“A creamy delicious soup that is delicious hot or cold.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Heat the olive oil in a large saucepan over medium heat, stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the wine, and bring to a simmer over medium-high heat. Cook for 3 minutes, then add the almond milk, and return to a simmer.
  2. Once the almond milk is simmering, stir in the bouillon and broccoli. Cook until the broccoli is very tender, about 10 minutes. Stir in the walnuts, honey, and soy sauce. Dissolve the cornstarch in the water, then stir into the simmering soup until thickened. Serve sprinkled with sesame seeds.

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Reviews (3)

Rate This Recipe
Koula
4

Koula

I loved the crunch from the walnuts! Very easy to make! My kids are sensitive to cornstarch, so I boiled 2 large potatoes with the broccoli then pureed half the soup and the potatoes to thicken the soup. This is a keeper! Very delicious and very different from the usual cream of broccoli soups!

billandwynne
4

billandwynne

I really wanted this soup to work - we're always looking for yummy soups. My husband, oldest daughter, and oldest son didn't mind it (but also "wouldn't write home about it"), whereas my younger sons really had trouble getting it down. We figured that if you like Asian cooking, you might really enjoy it, because it definitely has a bit of that flair. We did make a few MINOR changes (shouldn't have affected the taste, but in all fairness, you never know)- rice milk (instead of almond milk), Bragg's Aminos (instead of soy sauce, but has the flavor of mild soy sauce), and Kuzu Root Starch (instead of cornstarch, but does the same thing). Try it for yourself, though - you may like it! I just probably wouldn't experiment on the kids 'til you knew if it fit in with their palates!

Gwendelyn
4

Gwendelyn

The best vegetarian soup I've had in a while. I decided on this on a particular cold night for dinner, and it was a perfect antidote for the chill.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 11.2 g
  • 17%
  • Carbs
  • 14.3 g
  • 5%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

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