Have you had one of those days when it’s lunch or dinnertime, kids are starved and cranky so you need to put food on the table ASAP? Well I have a lot of those days and that’s when it’s so hard to make something nutritional and not go for processed food instead. For meal times like that, I have my favorite soup recipe in my back pocket- creamy broccoli soup; it’s nutritional, contains a vegetable and protein, plus my kids absolute love it. What more can you ask for? This soup requires a blender of some sort. With ready cooked or canned beans it’s super fast to make; it only takes about five minutes to cook. Serve this soup with whole wheat bread for a complete and nutritional meal.
- 2 ½ cups fresh or frozen broccoli, cut into small pieces for fast cooking time
- 6 cups vegetable broth
- 1 cup cooked or canned chickpeas
- 1/2 cup raw cashews
- Salt & Pepper to taste
Bring broccoli and broth to boil in a pot covered with a lid. Reduce to a simmer until broccoli is soft. Place in a blender with chickpeas and cashew butter. Puree on high speed until creamy. Return to pot and add salt and pepper.
*Green-Mom Tip: I buy large amount of dried beans and cook them all at once in a crockpot and then freeze them in small glass containers. This way I always have cooked beans on hand that are not processed, are a lot cheaper and I reduce trash by avoiding cans.
