Fall is really settling into Chicago and it’s time to break out the sweaters to warm you up on the outside. And it’s time to start whipping up some hearty soups to warm you up on the inside.
This recipe is about as easy to make as they come – just throw everything in a pot, cook, and blend until smooth. Cannellini beans and some coconut milk make it creamy and keep it vegan.
The basil adds a nice floral scent and taste. If you want something with a bit of an edge to it, swap out arugula for the basil.
For those following Dr. Fuhrman’s Eat To Live program, this recipe complies with the life plan. For the weight loss plan, leave out the coconut milk and instead use another can of cannellini beans for the creamy texture.
Ingredients (serves 8)
1 large bunch of broccoli – cleaned, florets and stems cut into chunks
6 cups water
1 large sweet onion – cut into a large dice
1 large carrot – cut into 1 inch chunks
1 large celery stalk – cut into 1 inch chunks
1 14-ounce can cannellini beans – rinsed and drained
1 cup canned coconut milk
1 cup chopped basil
¼ cup lime juice
1 tablespoons herb de provence
2 teaspoons garlic powder
1 teaspoon black pepper
salt to taste
1. Place all ingredients except the basil, coconut milk and lime juice in a large soup pot. Bring to a boil, cover, reduce heat to low and cook for 15 – 20 minutes until all vegetables are cooked.
2. Remove the pot from the stove and stir in the basil, coconut milk and lime juice.
3. Using either an immersion blender, food processor, or regular blender, blend the soup mixture until smooth. You’ll need to do this in a few batches. Add salt to taste.
4. Serve hot immediately. Store leftovers in the refrigerator for up to 3 days.