Kids love this nutritionally-dense Broccoli Potato Soup. Who says we can’t get kids to eat their veggies?
Broccoli Potato Soup Ingredients:
- 2 potatoes, peeled and chopped
- 4 cups organic broccoli florets
- 2 1/2 cups organic Bone Broth (Chicken or Vegetable)
- 1 chopped onion
- 4 minced garlic cloves
- 1 /2 teaspoon ground cumin
- tablespoon tahini (sesame seed butter)
- 1 /4 teaspoon black pepper
- 1 /2 teaspoon salt
- 4 cups Nut Milk of your choice (or soy)
- Heat 1/2 cup of your broth in a suitably-sized pot. Add your onion and garlic, cooking and stirring occasionally until soft; About 5 minutes.
- Next, add the diced potatoes, remaining 2 cups broth; cover and simmer until you like to tenderness of the potatoes; about 15 minutes.
- Add broccoli, simmer another 5 minutes. Stir in your spices and tahini.
- Purée small batches in your blender until very smooth (it’s for kids, remember). Then add some of the nut milk to each batch returning to your pot to warm over low heat until steamy.
Always use organic fruits and vegetables in your recipes.
Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester. If you do, you can use the local organic fruits and vegetables in our harvest deliveries for these recipes.
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