The potato gives this soup a velvety texture without the need for a lot of added fat. It can be made a few hours ahead of time, while the sun’s still shining, then gently reheated at dinner time.


1 tablespoon olive oil

1 small onion, finely chopped

1 small potato, peeled and diced

8 ounces broccoli florettes

3 cups broth, vegetable or chicken

1 ounce cream cheese

salt and pepper to taste


Set Global Sun Oven out to preheat.

Heat oil in a pot large enough to hold all the ingredients, add the onion and cook until softened, about 5 minutes. Add broth, potato, and broccoli; cover and transfer to Sun Oven. Cook until the vegetables are soft, 45 minutes to an hour. Working in batches purée the soup in a blender. Return the soup to the pot and whisk in the cream cheese just before serving. Season to taste with salt and pepper.

Makes 4 servings


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