We've been getting into Broccoli Bisque recipes lately and decided to use some different ingredients we had on hand for this one. There's a short discussion about the sulfurophane in broccoli which is an anti-oxidant and which is useable either in raw broccoli or in broccoli that has been ground up raw and allowed to sit for 45 minutes before cooking. The discussion is in our last blog post Broccoli-White Sweet Potato Bisque
This we used leeks and acorn squash with a bit of cayenne pepper and roasted pumpkin seeds for garnish.
4 cups fresh broccoli florets, chopped in a food processor or blender 45 minutes before cooking
4 leeks light green and white parts washed well and chopped
1-1/2 tsp. dried dill weed
4 cups vegetable broth
4 cups cooked, mashed acorn squash
1 Tbsp. Dijon mustard
2-1/2 cups plain soy or rice milk
2 dashes white pepper
1/8 tsp. cayenne pepper (or to taste)
Salt, to taste
2 Tbsp. tamari roasted pepitas (pumpkin seeds), optional
1 tsp. chia seeds, optional
Add the broccoli, leeks, vegetable broth and dill weed to a soup pot. Bring to a boil, cover and simmer on medium heat for about 15 minutes, or until the broccoli and leeks are cooked. Use a hand held blender to make a smooth consistency, then add acorn squash and heat through. Add mustard, soy milk cayenne pepper and pepper and salt to taste, stir and allow to heat for a minute or so. Ladle into bowls, sprinkle with pepitas and/or chia seed (if desired) and serve.
