Added to shopping list. Go to shopping list.
Ingredients1 h servings 249 cals
Original recipe yields 8 servings (8 cups )
- Combine water, 3 cups broccoli, celery, onion, carrot, garlic, rosemary, and thyme in a large pot over medium heat. Cook until vegetables are tender, 20 to 30 minutes. Add remaining 1 cup broccoli and continue cooking until just tender, about 5 minutes more. Remove soup from heat.
- Puree soup using an immersion blender. Return pot to medium heat. Add barley and coconut milk. Cook until barley is tender but still firm to the bite, about 10 minutes more. Season with salt and pepper.
- Cook's Note:
- If you don't have an immersion blender, you can carefully blend the soup in a blender or food processor.
Per Serving: 249 calories; 5.8 g fat; 43.2 g carbohydrates; 8.2 g protein; 0 mg cholesterol; 112 mg sodium. Full nutrition
ReviewsRead all reviews 1