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Cream of Broccoli with Dates, Cumin Seeds and Lemon Zest

Cream of Broccoli Soup with Dates

Cream of Broccoli with Dates, Cumin Seeds and Lemon Zest

January 20, 2018
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Cream of Broccoli Soup with Dates

This cream of broccoli  is so healthy and delicious!  I’ve put in the works for that perfect lunch idea.  Rarely do I consider soup to be a full meal only when I make a noodle soup.  Yet in this recipe I’ve included everything in it.  Creamy broccoli has fresh blended broccoli, dates, israeli cous-cous, sunflower seeds, and some lemon zest. It keeps me sustained throughout the day because its packed with nutrients and some carbs – to keep warm.

For those of you that are not crazy about broccoli, like myself, will love it in this creamy soup.  The key is to add as much flavor as possible.  With flavors of saltiness, sour, sweet and spicy,  the soup satisfies your palate tasting more than just broccoli.  Sunflower seeds are subtly added and ground up into the soup so that there is plenty of protein and magnesium along with a few dates that give it a lot of fiber.  I prefer to use almond milk or coconut milk since it’s healthier than creme.  This keeps the soup light and nutritious yet very creamy I promise!

The cream of broccoli is so tasty you will want it for dinner too.  Stay healthy and stay warm.  Enjoy!

Total Time:  15 Minutes       Prep Time:   7 Minutes        Cooking Time:  8 Minutes      Serves: 2 People

In a blender add broccoli, garlic, coconut milk or almond milk, garlic, lemon zest, sunflower seeds, dates and sea salt.

Blend well and add more coconut milk or almond milk if you need to depending on how thick you like your soup.

Pour the contents of the blender into a sauce pan.  Let it simmer for 5 minutes, then add the couscous and simmer for another 2-3 minutes.

Israeli cous-cous:

In a sauce pan, add the couscous with water and let it boil for 5 minutes.

Strain the couscous.

Cumin Seeds:

In a small pan, lightly fry the cumin seeds so that the flavors seep out.

Add the fried seeds into the soup and mix gently.

Ready to serve.

Ingredients

Half an organic broccoli.

3 dates

1 tablespoon sunflower seeds

2 slices of lemon zest

1 teaspoon of sea salt

2 cups of almond milk or light coconut milk.

1 1/2 teaspoon of cumin seeds

For other healthy recipes go to the all-recipes page for easy recipes.  This post contains affiliate links.


Cream of Broccoli with Dates, Cumin Seeds and Lemon Zest
 
Prep time
Cook time
Total time
 
A creamy broccoli soup for lunch has all the works. Broccoli in almond milk or coconut milk blended with dates, sunflower seeds and lemon zest. Topped with cumin seeds. Delicious!
Author:
Recipe type: Soup
Cuisine: American
Serves: 2-3
Ingredients
  • Half an organic broccoli.
  • 3 dates
  • 1 tablespoon sunflower seeds
  • 2 slices of lemon zest
  • 1 teaspoon of sea salt
  • 2 cups of almond milk or light coconut milk.
  • 1½ teaspoon of cumin seeds
Instructions
  1. In a blender add broccoli, garlic, coconut milk or almond milk, garlic, lemon zest, sunflower seeds, dates and sea salt.
  2. Blend well and add more coconut milk or almond milk if you need to depending on how thick you like your soup.
  3. Pour the contents of the blender into a sauce pan. Let it simmer for 5 minutes, then add the couscous and simmer for another 2-3 minutes.
  4. Israeli cous-cous:
  5. In a sauce pan, add the couscous with water and let it boil for 5 minutes.
  6. Strain the couscous.
  7. Cumin Seeds:
  8. In a small pan, lightly fry the cumin seeds so that the flavors seep out.
  9. Add the fried seeds into the soup and mix gently.

 

 

 

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