This is health in a bowl and flavor in abundance. "Walnuts and caramelized onions really dig each other," chef Michel Nischan says, "and they take the broccoli to a whole new place." He cooks the nuts in a salty-sweet mix of molasses and tamari, a form of soy.
Servings: Serves 4
  • 1 cup walnut halves
  • 1/4 cup molasses
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons grapeseed or rice oil
  • 1/4 cup chopped onion
  • 3 cups organic vegetable broth
  • 1 medium Yukon Gold potato , peeled and thinly sliced
  • 1 pound broccoli
  • 1/8 teaspoon grated fresh nutmeg
  • Sea salt and freshly ground pepper
  • 1/4 cup reduced-fat sour cream
  • Directions
    Preheat oven to 350°F. In a small saucepan, combine walnuts, molasses and tamari; bring to a boil. Reduce heat and simmer 5 minutes; drain nuts well in a sieve set over a bowl. Spread walnuts on a baking rack coated with cooking spray set over a cookie sheet. Bake until browned, 8 to 10 minutes. Remove and let cool.

    In a large saucepan, heat oil over medium heat. Add onion and sauté until softened, about 1 minute. Add vegetable broth and potato; bring to a simmer. Meanwhile, remove florets from broccoli. With a vegetable peeler, peel broccoli stems and cut into 1/4-inch-thick slices. Add all broccoli to saucepan and bring to a boil. Reduce heat to low and simmer until vegetables are tender, 12 to 15 minutes.

    In a blender or food processor, puree broccoli mixture in batches until smooth. Return puree to saucepan; add nutmeg and salt and pepper to taste. Bring soup to a simmer; remove from heat and whisk in sour cream. Divide soup among warmed bowls and garnish with roasted walnuts.


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