Post by Teresa on Oct 2, 2009 9:15:15 GMT -8
I use an immersion blender for this recipe, but you can just as easily pour the cooked ingredients into a blender or food processor...
2 pounds of broccoli crowns
5 or 6 large carrots
5 pealed garlic cloves
7 oz chopped onions (I buy them pre-chopped because it's easier)
1 large green bell pepper
1 large orange bell pepper
4 medium sized zucchini
medium sweet potato or Beauregard yam
32 oz 100% pure carrot juice
32 oz chicken broth (preferably low sodium, fat free)
Wash all vegetables. Remove the seeds from the bell peppers and cut into quarters. Cut the carrots into 4 inch long sections (no need to quarter them into slices). Also cut the sweet potato into 4 to 6 pieces. You can put the zucchini in whole, but I prefer to cut in half. (You don't want the vegetables too large, or it takes forever for them to cook...but you don't need to chop into bite sized pieces).
Get a large (3 or 4 quart) cooking pan. Pour the carrot juice and chicken broth in, which will serve as the base for your soup. Add the garlic cloves and onions, which are the seasoning. Don't worry about chopping the individual cloves (I buy them pre-skinned, but if you buy fresh garlic, 1 garlic breaks into anywhere from 4 to 6 individual cloves). Add in the other vegetables and bring broth to a boil. After it boils, cook the mix on medium for 40 minutes. Test with a folk to make sure the large vegetable pieces are soft.
Turn off the flame and use an immersion blender to puree the mix. This will distribute the seasoning evenly through the mixture. Be careful not to lift the head of the immersion blender out of the mix with the blades running, or it may splash on you and it is hot. If you don't have an immersion blender, you can pour the mix into a food processor or large blender to puree, but it really does work best with an immersion blender. Season to taste, if desired...but I actually like it without any additional seasonings.
The puree with be a bit sweet and not really taste like the healthy nutritions vegetables that comprise it. It can be eaten as a soup or poured over rice or bread as a sauce. You can also slice eggplant and sprinkle with lemon/lime juice and bake until soft to use as a base to put the puree over.
2 pounds of broccoli crowns
5 or 6 large carrots
5 pealed garlic cloves
7 oz chopped onions (I buy them pre-chopped because it's easier)
1 large green bell pepper
1 large orange bell pepper
4 medium sized zucchini
medium sweet potato or Beauregard yam
32 oz 100% pure carrot juice
32 oz chicken broth (preferably low sodium, fat free)
Wash all vegetables. Remove the seeds from the bell peppers and cut into quarters. Cut the carrots into 4 inch long sections (no need to quarter them into slices). Also cut the sweet potato into 4 to 6 pieces. You can put the zucchini in whole, but I prefer to cut in half. (You don't want the vegetables too large, or it takes forever for them to cook...but you don't need to chop into bite sized pieces).
Get a large (3 or 4 quart) cooking pan. Pour the carrot juice and chicken broth in, which will serve as the base for your soup. Add the garlic cloves and onions, which are the seasoning. Don't worry about chopping the individual cloves (I buy them pre-skinned, but if you buy fresh garlic, 1 garlic breaks into anywhere from 4 to 6 individual cloves). Add in the other vegetables and bring broth to a boil. After it boils, cook the mix on medium for 40 minutes. Test with a folk to make sure the large vegetable pieces are soft.
Turn off the flame and use an immersion blender to puree the mix. This will distribute the seasoning evenly through the mixture. Be careful not to lift the head of the immersion blender out of the mix with the blades running, or it may splash on you and it is hot. If you don't have an immersion blender, you can pour the mix into a food processor or large blender to puree, but it really does work best with an immersion blender. Season to taste, if desired...but I actually like it without any additional seasonings.
The puree with be a bit sweet and not really taste like the healthy nutritions vegetables that comprise it. It can be eaten as a soup or poured over rice or bread as a sauce. You can also slice eggplant and sprinkle with lemon/lime juice and bake until soft to use as a base to put the puree over.