This Soup is so easy and so full of flavor even if you are not a big broccoli fan. It’s uncomplicated for the novice cook and for sensitive bellies. Full of nutrients and a creamy texture that offers that cream soup feeling without the heaviness of dairy. The fresh fennel and subtle touch of onion really complement our Temple Taste Seasonal Masalas. Perfect for any meal especially good if you are cleansing, needing to simplify your meals or add nutrient dense foods to your diet.

2 T. Virgin Coconut Oil
1 c. Onion (1/2 medium onion)
2 c. Red Potatoes (2 medium potatoes or 8 baby) Or 2 c. Spaghetti Squash (cooked)
2 c. Fennel and 1-2 T. fennel fronds ( 1 medium fennel bulb)
2-3 c. Broccoli (2-3 crowns with stems)
1 c. Purified Water for cooking
2 t. Temple Taste Essential or Golden or Magical Masala
4 c. Vegetable Broth or Turkey Broth Or 4c. Purified Water with 2 Bullion Cubes
1/4 t. Real Salt
Optional: 1/4 c. Fresh Dill
a dash of Cayenne to your taste

Variations: One of the things that makes this soup easy is that you can save time chopping things in medium size chunks and not be concerned if the pieces are bite size or too big to cook all the way through, since it all gets  blended and placed back into a pot to warm and cook a bit more. Or for an unblended version you can chop the onion and fennel smaller with the broccoli and potato in bite size pieces

Place 2 Tablespoons Virgin Coconut Oil in a Large Pot on Medium heat. Wash vegetables, slice and place them in the pot in the following order. 1. 1 cup Onion 2. 2 cups Red Potatoes 3. 2 cups Fennel and 1-2 Tablespoons Fennel Fronds4. 2-3 cups Broccoli crowns and stems Stir the vegetables each time you add one and use the time saving approach of cutting and cooking simultaneously. The process will take about 10 minutes and allows times for vegetables to saute’ in the oil and get some golden- brown color to their exterior.  To complete the cooking process, add 1 cup of water, 2 teaspoons Temple Taste Masala and 2 bullion cube if you are not using vegetable broth. Place a lid on the pot for about 5 minutes so the flavors can meld and everything can steam and become more tender. (It is not necessary for the vegetables to be completely cooked through).  To complete the process of making soup empty the pot of cooked vegetables into a large bowl and use a large cup or spoon to place half of the vegetables in the blender container and with  2 cups/half of the water or vegetable broth. Make sure the lid is firmly secured and blend on high until the soup is creamy and smooth. Place back into the pot and repeat with the remaining vegetables and 2 cups of water or broth. Add additional water if needed to make the soup at the desired consistency add 1/2 teaspoon real salt or another bullion cube if desired and cayenne to taste.

Simple Garnish: hemp seeds or grated goat cheese or Temple Taste Gamasio (see recipe)
Notes: Makes a medium size pot, Serves 6. Stores well for several days in 2 quart mason jars with lids.
This soup also freezes well for future use, just make sure your sealed mason jars or containers are not too full as the liquid will expand.

Print Recipe Print Recipe