Broccoli Soup and A Little News

So I got more green for ya. A lighter shade and this time in soup form.

I had a craving for fresh homemade  broccoli soup the other day and I threw together this quick and simple version of one of my favorite veggie soups. I used just about 2 bagfuls of organic broccoli florets, some onion and garlic, a little chicken stock, a little almond milk (although some real heavy cream would be the best option here), and a dash or two each of cayenne and paprika.

It’s really easy. Just coarsely chop an onion and 2-3 cloves of garlic, saute in some olive oil along with the chopped florets. Allow the broccoli to cook a few minutes and add the stock. Bring broccoli to a boil and let cool down almost completely before pureeing soup, about 10 minutes. Add soup in batches to food processor or blender and puree until smooth. Pour soup back into pot and heat along with milk – you can also add your salt, pepper, cayenne, and paprika at this point as well. Everyone’s taste buds are so different so just add as you see fit. I will say that this soup has a mellow flavor so adding a hot sharp cheddar grilled cheese is a great idea for a go with.

So, I know my posts have been irregular for a few months but there is a good reason. We have a little one on the way! We are very happy and super excited about it and can’t wait to meet our new little addition at the end of June. So, now that all of the icky morning sickness has finally passed, I am finally back in the kitchen and able to actually cook, bake, and eat food again. I have been really good about eating healthy balanced meals and snacks but I find myself thinking a lot about comfort foods that I normally don’t eat very often, (ie..baked mac and cheese, sheperds pie, and this unending craving for warm baked apples wrapped in some form of pastry ALL THE TIME).

Hmm… I guess we shall see what’s next on the menu. In the meantime, enjoy this yummy warming soup along with a hot toasted on the outside and chewy on the inside grilled cheese!

Broccoli Soup

1 1/2 – 2 bagfuls of fresh organic broccoli florets – florets cut in half
2 tbsp olive oil
1 yellow onion, coarsely chopped
2-3 cloves of garlic, coarsely chopped
1 box of chicken stock
3/4 cup of almond milk ( you can use heavy cream for a richer flavor)

Seasonings (To Taste)

salt
cracked pepper
cayenne pepper
paprika

Saute onions and garlic in olive oil until fragrant. Add broccoli and cook a few minutes. Add the stock and allow mixture to come to a boil. About 10 minutes. Let cool. Once broccoli mixture has cooled add in small batches to blender or food processor and puree until smooth. Pour soup back into pot, add milk, and heat through but do not boil. Add seasonings – salt, cracked pepper, paprika, and cayenne. The soup should keep about 3 days tightly covered in refrigerator.

Tagged as: broccoli, broccoli soup, Gluten-Free, green vegetables, pureed soup, quick and healthy, quick soup lunch, Soup, vegetarian soup