Cream of ____ [fill in the blank] soups are always buttery and high in fat because besides whatever vegetables is featured — asparagus, mushroom or broccoli — the other main ingredients are cream and butter. The richness of these soups is typically overpowering for me, which is why I rarely order a cream-based soup or make them at home.
Recently I had a cooking adventure with a dear friend of mine who is a health foodie and nutrition maven (check out her recipes at Naturally Wholesome Life). It was a chilly, raining night so we knew we wanted to make a soup, but beyond that, the world was our oyster. That’s how this broccoli soup came about. It’s a culmination of friendship, creativity and love, all packed in one.
> 1 cup raw macadamia nuts
> 1 1/2 cups boiling water
> 4 teaspoons lemon juice
> 1 tablespoon olive oil
> 1 onion, chopped
> salt and pepper
> 3 cloves garlic, chopped
> 2 medium heads broccoli, cut into bite-size pieces
> 4 cups vegetable broth
> 1 green chili, chopped
> 1/2 cup flat-leaf parsley
Place macadamia nuts in a large bowl and submerge in boiling water. Let soak for 30 minutes. Drain and rinse.
Meanwhile, heat olive oil in a large saucepan. Cook onions over medium heat for 5 minutes. Add garlic and chili, and cook for 2 minutes. Add the vegetable both and broccoli and bring to a boil. Simmer for five minutes, or until broccoli is al dente.
Place macadamia nuts, water and 2 teaspoons lemon juice in a blender. Blend until smooth and creamy.
Remove half of the macadamia nut cream from the blender and set aside in a small bowl. Add the saucepan mixture, parsley and 2 teaspoons lemon juice to the blender, and blend on high until smooth. Season with salt and pepper.
Serve in bowls with a few spoonfuls of macadamia nut cream on top. Garnish with a few parsley leaves and macadamia nuts.
Makes 4 servings.
Adapted from My New Roots.