Broccoli Dill Soup (vegetarian)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Soup | 4 | Servings |
INGREDIENTS
| 1 | Frozen chopped broccoli | |
| 4 | c | Water |
| 1 | T | Mild miso or vegetable broth |
| mix to taste | ||
| 2 | Chopped onions | |
| 1/2 | c | Oatmeal, ordinary quaker |
| rolled oats | ||
| 1 | Bunch fresh dill, chopped | |
| around 1/2 cup |
INSTRUCTIONS
From: "Anne.Cox" <20676AC@MSU.EDU> Date: Tue, 06 Feb 96 10:30 EST This is really Lorna Sass's recipe from Recipes from an Ecological Kitchen, modified by a lazier cook. Mix water and miso or broth mix in a pressure cooker, add frozen broccoli. Bring to a boil as you chop onions. Add onions and oatmeal, stir. Close pc when boiling, bring to high pressure for 3 minutes, bring pressure down (I prefer the cold water on the outside of the pot routine-don't run the water into the valve). Open the pot. Either puree part way with a wand blender or remove about half and puree. Stir in the dill. Without the pressure cooker, cook the broccoli until tender. The soup should be largely pureed with some boroccoli chunks, and the dill should be nice dark green flecks. Simple and yummy! Do taste the broth you make with the miso for your salt preference, the miso's I have had vary wildly. FATFREE DIGEST V96 #37 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 31
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 11.3mg
Sodium: 60.5mg
Potassium: 101.8mg
Carbohydrates: 5.8g
Fiber: 1g
Sugar: 2.6g
Protein: 1.9g