- 3-1/2 pounds broccoli (approx), fresh or frozen
- 11 C water
- 12 chicken bouillon cubes
- 1-1/2 C applesauce
- 1-1/2 tsp coriander
Wash and chop broccoli (including stems). Place all ingredients in a stock pot and bring to boil. Reduce heat and simmer 20 minutes or until broccoli is tender. Puree (you can use a food processor, or a blender, or a hand blender for this step).
In what must be an attempt to avoid lawsuits, all of the aforementioned appliances now come with a warning that they should not be used with hot liquids. If you can’t manage to keep the lid on your containers to prevent burns from flying hot soup, by all means follow the warnings. This would mean you need to make the soup in advance, allow time to cool, puree, then reheat.