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You are here: Home / Recipes / Creamy Orange Broccoli Soup with Ginger

Creamy Orange Broccoli Soup with Ginger

October 19, 2018 by Linda Watson 2 Comments

Creamy Orange Broccoli Soup with Ginger

Use broccoli stems to make a creamy soup with an Asian tang. This Something-For-Nothing recipe is thick and fluffy, with balanced notes of orange and ginger. I’d be happy to get a bowl of this broccoli soup at a restaurant, yet its main ingredient usually winds up in the trash! You can make it in a flash using a Vitamix or other high-speed blender. See notes if you have a regular blender.

Creamy Orange Broccoli Soup is thick and rich enough to toss with noodles as a sauce. Try smearing it with chef-like abandon on a plate as a foundation for another dish.

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Creamy Orange Broccoli Soup with Ginger
Creamy, smooth broccoli soup with orange and ginger. Vegetarian, vegan, gluten-free, and no added fat. Serves four as a starter or side dish.
Creamy Orange Broccoli Soup with Ginger topped with broccoli florets and salted cashews in a rustic pottery bowl
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Course side dish
Cuisine American
Prep Time 20 minutes
Servings
people
Ingredients
  • 3/4 cup orange juice I use calcium-fortified juice
  • 1/2 cup raw cashews
  • 4 cups broccoli stems and leaves are fine
  • 1.5 tablespoons fresh ginger use baby ginger if you can find it
  • 1/2 teaspoon salt
  • 1/4 cup salted cashews
Course side dish
Cuisine American
Prep Time 20 minutes
Servings
people
Ingredients
  • 3/4 cup orange juice I use calcium-fortified juice
  • 1/2 cup raw cashews
  • 4 cups broccoli stems and leaves are fine
  • 1.5 tablespoons fresh ginger use baby ginger if you can find it
  • 1/2 teaspoon salt
  • 1/4 cup salted cashews
Creamy Orange Broccoli Soup with Ginger topped with broccoli florets and salted cashews in a rustic pottery bowl
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put raw cashews and orange juice in a microwave-safe container and microwave on high for 1 minute. I use a 2-cup Pyrex measuring cup, measure cashews first, and then add OJ to the 1-cup mark. Let cashews soften while you peel broccoli.
  2. Slice off dirty bottom ends of broccoli stems and peel woody stalks. Cut broccoli into pieces up to two inches long and put in a microwave-safe container along with any broccoli leaves. Cut the branched part of the stems into a few pieces but do not peel. Optionally, cook a few broccoli florets for garnish at the same time. Cover and microwave on high for 5 minutes until tender.
  3. Slide off ginger skin with a spoon and slice across into half-inch sections. The photo shows local baby ginger I scored at the farmers' market.
    raw baby ginger, peeled and unpeeled, on fresh ginger leaves
  4. Put raw cashews, orange juice, steamed broccoli (except garnish!), ginger, and salt into a Vitamix or other high-speed blender and process on high for one minute, until smooth and fluffy. Taste and add more ginger, salt, or orange juice as desired.
  5. Serve hot in a bowl with broccoli florets and salted cashews on top.
    Creamy Orange Broccoli Soup topped with salted cashews and broccoli florets
Recipe Notes

Notes

  • If you don't have a high-speed blender, use three tablespoons of unroasted cashew or almond butter in place of the raw cashews.
  • The broccoli florets make an attractive garnish and help signal what type of soup this is. On the other hand, they seem a bit rough and tart compared to the soup. I may leave them off in the future.

Nutritional Information for Creamy Orange Broccoli Soup with Ginger

The nutrition label is for one serving. Nutritional information is for supporting members and donors. If you don't see it below, log in or join today! Log in to comment, too.
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Filed Under: Recipe, Sauce, Side dish, Something for Nothing Tagged With: broccoli, cashews, ginger, gluten-free, orange juice, oranges, soup, vegan

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