This soup is a spectacular dish and great hot or cold. I am always looking for a reason to eat soup 365 days a year so I try it at both temperatures.
Broccoli is rich in both antioxidants and Vitamin C plus it is a great source of fiber, Vitamin K, iron, and potassium! This creamy version will have you coming back for a second helping!
The chunks of potatoes and crunchy broccoli make this soup super satisfying with no need for bread or crackers.
YUM! I love me some potatoes, anyway possible except in hash brown patties or tater tots!
It’s raining today in Southern California which equates to another one of my 101 reasons to declare it a soup day!
This soup comes together quickly and since potatoes are a relatively bland vegetable, you can use your imagination and add your own toppings.
In addition to the Tofurky and Parmela Creamery shreds I used extra Parmela Creamery shreds, chopped red onion and a dash of Sriracha!
Quick, economical and DELICIOUS!
OK, here is the rundown…asparagus by itself can be a little bitter but when you add toss it with some mushrooms, riced broccoli and some seasonings even the haters will be convinced of this miracle vegetable’s goodness.
This dinner is ready in as little as 45 minutes.
Ready. Set. GO!