Creamy soup, served as an entree or light lunch
Broccoli Tarragon Almond Soup by guest Gourmet Raw Food Chef 'Paula Greeve'
2016-03-16 11:22:24
Ingredients
- 3 1/2 cups broccoli florets, raw, blanched or steamed (350g)
- 2 cups almond milk
- 2 tablespoons lemon juice
- 1 tablespoon white miso
- 1 medjool date, pitted
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of Himalayan salt
- 1/2 tablespoons fresh tarragon
- 1 tablespoon minced fresh tarragon for topping
Instructions
- Add the broccoli florets to the blender.
- Add the almond milk and all the other ingredients: lemon juice, miso, medjool date, garlic powder, salt and tarragon to the blender and blend all together to a nice consistency.
- Taste for salt and adjust if necessary.
- Last but not least, add the tarragon to the blender and give it a short blast to incorporate the tarragon.
Notes
- It is all right to see some specks of tarragon. It needn't be completely blended in.
Adapted from Paula Greeve's new recipe book coming soon..................
Adapted from Paula Greeve's new recipe book coming soon..................
Homefield Grange https://www.homefieldgrangeretreat.co.uk/
