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August 16, 2016

Super HEALthy Broccoli Soup

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This month I’m sharing a delicious and super-healthy soup recipe from a dear friend and chef, Ian. He was inspired to create this soup when his wife was diagnosed with cancer, and they both needed the restorative benefits of extremely healthy meals. Almost everyone on the planet will, at some point in their lives, be a caregiver for a seriously ill friend or family member, or will face a challenging diagnosis themselves. Having simple and healthy recipes like this one on hand will enhance your nutrition and offer a delicious respite from busy and stressful days. And, even if you aren’t facing a medical challenge, this is a delicious soup that will delight the whole family! Wishing you wonderful moments during the summer harvest season, Love, Mary

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AUGUST RECIPE OF THE MONTH
Ian’s Mushroom Broccoli Faux Cream Soup
Serves 6
Ingredients 1/2 cup raw cashews 1 large clove of garlic (more if you like garlic) 1/3 onion diced 1/4 cup olive oil 1 Tbsp organic Italian seasoning 2 heads organic broccoli 4-6 sliced cremini mushrooms
Method Grind cashews into powder. (I use a Mr Coffee grinder) This will grind down into 1/4 cup cashew flour In a medium sauce pan, heat the oil, and add the onion, garlic, Italian seasoning. Cook for a few minutes. Add the cashew powder. Heat the roux carefully so as not to burn the nut powder. Add 3 cups water and stir until mixed well. Bring to a boil then reduce to simmer. Add two heads of segmented organic broccoli. (Chop it like you mean it, into smallish pieces.) Do not be afraid to use the stems, by peeling and then slicing them thin. Add fresh sliced mushrooms. Let simmer until broccoli is tender. Salt and pepper to taste and serve. Enjoy!

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