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Cream of Broccoli Soup


Cream of Broccoli Soup

Serving Size: Makes 4 servings




  1. Separate broccoli stems from florets. If desired, use a vegetable peeler to remove tough outer layer of stems, then roughly chop. Cut the florets into small pieces. Reserve stems and florets separately.
  2. In a medium saucepan, heat the oil over a medium flame. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato, and the Spice Blend, and cook 2 to 3 minutes. Add the broth, salt, and 1 cup of water; bring to a boil. Reduce heat. Cover partially and simmer until the leeks and potatoes are tender, about 12 minutes.
  3. Add florets. Bring to a boil and let simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth.
  4. Ladle soup into bowls
  5. Top with shredded cheese of your choice.


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