Another ugly photo, but a fantastic easy, healthy soup to make quickly for lunch or dinner. This soup is nice and creamy and satisfying, but does not include cream or milk.
I was inspired to make this soup when we recently went out to dinner with four young adults and three of the four ordered the 'soup of the day' which was Broccoli, Cheddar and Potato. I was shocked... I had no idea that the soup would be such a draw. It was pretty good at the restaurant but was a bit thick and gooey with too much flour and cream. This one is much better and better for you.
(I did not use the flour in this recipe, I decided it would be thick enough without it)
Ingredients:
3 large stalks of broccoli, chopped, including stems. Retain 1 cup of broccoli flowerets
1 medium onion, chopped (I used 2 small to make about 1 cup)
1/4 cup butter
4 cups vegetable (or chicken) broth
4-5 yellow potatoes, cut into chunks
1 cup cheddar cheese, grated
Salt & Pepper
In a small saucepan, add the potato chunks. Add cold water and slowly bring to a boil.
NOTE: If you bring the water and the potatoes to a boil at the same time, the potatoes cook evenly throughout without getting mushy on the outside.
Add the retained broccoli flowerets at the very last couple minutes of cooking. Drain and cool while the rest of the soup cooks.
NOTE: If you bring the water and the potatoes to a boil at the same time, the potatoes cook evenly throughout without getting mushy on the outside.
Add the retained broccoli flowerets at the very last couple minutes of cooking. Drain and cool while the rest of the soup cooks.
In a large saucepan, saute the chopped onions in the butter, then add the chopped broccoli and the chicken (or vegetable) broth. Bring to a boil, then simmer the mixture until the broccoli is tender. Add the mixture to a blender, and blend until smooth. Be sure to pulse the mixture to be sure that all the bits are smooth. Add it back to the large sauce pan, add the grated cheese and stir to melt and mix in. Add in the cooked potatoes and broccoli flowerets. Adjust the seasoning by adding salt and pepper to taste. Top with more cheese for serving if you like.
Here's some more yummy vegetable soups:
Curried Cauliflower Soup
Mediterranean Tomato Soup
Roasted Butternut Squash Soup
Split Pea Soup
This sounds so good. Glad you worked on it and came with a healthy version. I'm trying it soon.
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