Recipe by Behr
"This is a great soup that I got while visiting Houston. It has quickly become a family favorite!"
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3 1/2 cups
1 1/2 cups
1 1/2 cups
crushed red pepper flakes
green onions, chopped
I didn't bother with the cream and I added 2 small chopped sweet potatoes and some spicy peanut dressing, and dropped the cauliflower. The added sweet potatoes recieved compliments. Be careful not to cook the broccoli too long, as it will get mushy (still good though)
As a lover of strong flavors I found this to be far too bland. It had a nice texture but needs some work.
What a great soup. I wouldn't have thought of broccoli and peanut butter together, but this really works. The pepper flakes add just the right amount of flavor. I needed a tablespoon of butter rather than a teaspoon.
Fantastic. Who knew these ingredients will combine so well. I left out the cream as I am vegan and didn't miss it. I will make it again and again.
It is okay if you have some broccoli and cauliflower that you need to use for something.
This was surprisingly good. It was tasty, spicy, and lo-cal, a triple win. I used 1 tbl of butter instead of tsp, I think that may be a typo. Also, I skipped the cream and green onion. I may try blending the soup next time to increase the "creamy" factor.
I'm doing a Candida cleanse and this recipe is so far my fav of the 26 I pulled from my recipe box. The only switches I made are almond butter, veg stock and coconut milk for the cream. Amazing flavor. Going to make a double recipe soon and add more red pepper flakes and perhaps a bit of curry?
Tasty soup. I changed things up a bit namely making way more than the original recipe (guessing on ingredient amounts) and omitting the cream. I will definitely be making this one again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 101
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