Yesterday was beautiful and sunny and I thought for sure that spring had finally hit. Today however, is a different story. It’s cold, rainy, and windy. The perfect day for a bowl of creamy, hot, soup. I have a refrigerator full of organic vegetables that need to be used, including two huge heads of broccoli. I’ve made a similar version of this soup in the past, but this time I’m going to use a product called Mimiccreme to make it a cream based soup. It’s made out of almonds and cashews and is dairy-free, soy-free, corn-free, and gluten-free. I originally purchased it and another product they make called Healthy Top to make a gluten-free, dairy-free, coconut cream pie. I liked the unsweetened cream that I’m using for this soup, but the Healthy Top was awful. Had to throw an entire coconut cream pie in the trash. My sister-in-law made a cream based broccoli soup with the Mimiccreme last week that I was able to taste, so I knew it would work well in this recipe and I wouldn’t have to throw away a pot full of organic vegetables.
Organic Broccoli & Spinach Soup
2 Large Heads of Organic Broccoli, cut off of woody part of stem
1/2 Large Organic Sweet Onion, peeled and roughly chopped
1 Heaping Tbsp. of Organic Garlic, chopped
4 Packed Cups of Organic Spinach
1/2 Packed Cup of Organic Parsley
About 1 Tbsp. Thyme Leaves, woody stems removed
2 Cups Mimiccreme, unsweetened
1 Cup Organic Chicken Broth
1 Tbsp. All Natural Bacon Fat
About 1 Tbsp. Olive Oil
Place broccoli in pan with steamer and steam until tender.
While broccoli is cooling, add bacon fat and olive oil to a large skillet and heat.
Saute onions and garlic until they both begin to carmelize.
Add the spinach, parsley, and thyme.
Toss until spinach and parsley are wilted.
Add Mimiccreme and chicken broth and stir to de-glaze pan.
Place 1/2 of the steamed broccoli into a food processor and process until broccoli is “smooth”.
Using a ladle, pour 1/2 of the Mimiccreme mixture into the broccoli mixture and process until “smooth”. If you want it very smooth, without texture, you could blend it in a Vita Mix or heavy-duty blender. Pour the processed mixture into a large pot. Repeat the steps again, add salt and pepper, bring to a boil, and simmer for 10 minutes.
Garnish with parsley and thinly sliced bell pepper. Serve hot or cold.
I want to make this!! I’ve never hear of the Mimiccreme before. I am going to look for it next time I am at whole foods.
It worked out very well for the soup, I was impressed! I’m going to use it in chicken pot pie next.
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