Light Coconut Cream Broccoli and Barley Soup recipe
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Ingredients
- ¾ cup barley 3 cups water 2 tablespoons unsalted butter 1 onion, chopped 2 celery stalks, chopped 5 cloves garlic, cut into slivers and divided 2 tablespoons fresh ground black pepper 1 tablespoon red pepper flakes 1 tablespoon sea salt 2 dashes ground nutmeg 7 cups chopped broccoli florets and stalks 3 ¼ cups low-sodium vegetable stock 1 (14 ounce) can reduced-fat coconut milk 1 cup 2% milk ¼ cup grated Asiago cheese ½ bunch fresh parsley, chopped
Nutrition Info
- 343.1 caloriescarbohydrate: 49.9 gcholesterol: 17.4 mgfat: 13.2 gfiber: 8.9 gprotein: 9.7 gsaturatedFat: 7.6 gservingSize: -sodium: 1163.7 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Light Coconut Cream Broccoli and Barley Soup
Directions
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Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Drain and set aside.
Melt the butter in a large pot over medium heat. Stir the onion and celery into the melted butter, place a cover on the pot, and cook until tender, about 5 minutes. Add about half the garlic. Season with the black pepper, red pepper flakes, sea salt, and nutmeg. Return the cover to the pot and cook another 5 minutes.
Stir the broccoli, vegetable stock, and remaining garlic into the mixture and bring to a boil. Return the cover to the pot, reduce heat to medium, and cook another 15 minutes, stirring once. Remove the pot from heat.
Pour the soup into a blender, filling the pitcher no more than halfway. Hold the blender lid with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can puree the soup with a stick blender directly in the pot.
Return the soup to medium-low heat. Stir the coconut milk, 2% milk, and barley into the pureed soup, cover and cook until hot, 5 to 8 minutes. Ladle into bowls and top with Asiago cheese and parsley to serve.