Dilled Broccoli or Green Bean Soup!‏

By mitzzy

Dill adds a distinct undertone to this velvety broccoli soup. Since it is pressure-cooked, you will have it on your table in about twenty minutes. This recipe was adapted from Lorna Sass' Complete Vegetarian Kitchen

Ingredients

• 4 cups water
• 1 large bunch broccoli
• 1 ⁄2 tsp. Herbamare® (or 1/2 tsp. unrefined sea salt)
• 1 ⁄4 tsp. unrefined sea salt
• 1 jumbo onion, cut into large pieces
• 1 ⁄3 cup rolled oats
• 2 Tbs. sweet, white miso
• 1 ⁄4 cup fresh dill, tightly packed
• 1 fresh dill sprig per serving, to garnish

Preparation

Step 1

Bring 4 cups of water to a boil. Meanwhile, separate the broccoli into florets. Peel the broccoli stalks and cut them into large pieces. Add all of the broccoli, the Herbamere®, onion and oats.

2. Reduce the heat and simmer for 20 minutes.
3. Transfer the soup to a blender with the miso and the dill. (Alternatively, you can use a hand blender.) Process until smooth. Serve in individual soup bowls, each garnished with a fresh dill sprig.

Variation: Substitute about 6 cups of chopped green beans for the broccoli.