Yield: 4-6 servings
This soup is another one created for my post-oral surgery diet, but I would eat it regardless, so delicious it is. Inspired by a broccoli-tomato-caper pasta that I ordered on our recent cruise vacation to Nova Scotia and the Northeastern U.S., this soup is just as tasty, but lighter because of the absence of pasta. However, it is also low in protein for that reason, so be sure to enjoy it with a glass of unsweetened soy milk. If, unlike me, you can chew, than pump up the protein any way you choose.
1 tablespoon olive oil
1/2 of a medium onion, peeled and slivered
2 large cloves garlic, sliced
4 generous cups broccoli
4 sundried tomatoes, torn or sliced into about 3 pieces each
1-14.5 ounce can petite diced tomatoes in juice
1/2 can unsweetened soy milk
1 scant tablespoon balsamic vinegar (I use homemade balsamic vinegar reduction for more intense flavor)
Optional: 1 tablespoon capers or caper brine
Coarse sea or kosher salt to taste
Freshly ground black pepper to taste
In a large cast iron skillet over medium-high, heat olive oil until shimmering. Add onion and garlic and saute for a few minutes or until softened and just starting to turn golden. Meanwhile, steam broccoli just until tender. Rinse with cold water to stop the cooking and drain. Place all ingredients except lemon zest in the bowl of a food processor and puree until almost smooth, but flecks of texture and color remain. Transfer to a saucepan or microwave-safe bowl, stir in zest and reheat. Serve warm.
September 15, 2009 at 10:49 pm
i really liked the article. I just got the vegan scoop myself his flavour ideas are amazing. It will take a long time for me to get through all of his mouthwatering flavours.I will try the avocado one this week…hubby is afraid…:)
September 15, 2009 at 10:51 pm
whoops i meant to comment on the ice cream post
September 16, 2009 at 5:55 am
I figured that, but no worries. :0
I like the idea of working your way all the way through his book–kind of like "Julie and Julia"! I'm with your husband–ha. So many delicious-sounding dishes can be made with avocados, but I have a food sensitivity to them (I was told it probably isn't a true allergy), and am unable to eat them. It's such s shame because their color, creaminess and "good" fat are so appealing.