KFM: Broccoli Soup

18 03 2011

Happy Friday! A quick post on another great soup idea. The responses to the Coconut Lentil Soup I posted were wonderful. I am so happy to hear how many of you are trying the recipes here and working them into your meal plans.

We {heart} broccoli, but organic broccoli. The idea of pesticides and stuff getting in and all over the little flowers of the broccoli sorta grosses me out. At our favourite Kingsland Farmers Market, we buy the best broccoli from King’s Orchard Organic Produce. It is sweet and bright green. We bought a couple of heads last weekend and I made a delicious and easy broccoli soup for my lunch this week. I didn’t want a heavy cream soup, but something full of flavour that let the broccoli stand out. Let me know what you think.

1 tbsp Olive Oil
1 head of Broccoli, break and cut up into small florets
1 small Onion (I use a very small onion for flavour)
3 stalks of Celery, diced
3 Carrots, diced
1 clove Garlic (optional, I didn’t use it)
2 tbsp freshly chopped Parsley (if you don’t have it, don’t worry about it)
4 tbsp Whole Wheat or AP Flour (for gluten free omit this and use rice or another thickener you are comfortable with, experiment, I am sure Kuzu would work as well)
4 cups low sodium Chicken or Vegetable broth (use two cubes to 4 cups of filtered water)
Salt and Pepper to taste
1 tsp dried Thyme
1/2 cup – 1 cup Creme or dairy alternative (I used 1/2 cup)

Saute the onion, celery, carrots and garlic in the olive oil, about 5 minutes, so they start to soften. Add the broccoli and parsley, cover and saute another 5 minutes or so until vegetables are tender, stirring occasionally. Add the water/stock and stir. Add the flour. Stop, read this tip: ladle out a cup of liquid into a smaller bowl. Add a tablespoon of flour to the smaller bowl, stirring to blend, add more flour and more liquid until blended. Then add this mixture to the pot. If you dump flour into a pot of liquid it will clump. Kuzu not so much, but it is better to mix it in a small amount of liquid first. Add salt and pepper, cover and simmer for 30 min, stirring occasionally. Lift the lid, taste, adjust salt and pepper, add the thyme and creme, heat through. Take off the heat to serve or do what I did, use your immersion blender to blend about half of the soup. I liked the creamier consistency. You can add more creme as well if you want to up the creaminess that way. Top with fresh grated parmesan or Gruyère cheese.

At the Bread Project this week Dusica, a lady from Croatia, taught us how to make a cornmeal muffin with cheese. These I have to share with you, but another day. I am going to experiment with them at home. I think they would be the perfect accompaniment to a thermos of soup…

I have exciting HealthFoodJunky plans coming up….can’t wait to share them with you!

Eat well, Be well, Adeus 🙂

Nat





Lazy Saturday Lunch

29 05 2010

As Tony took what was left of the basement to the eco-dump (where all your old building material is separated into it’s applicable heaps) I finished up some work and made lunch for when he got home. I didn’t feel like cooking but felt like a warm and healthful bowl of something. In this case you look in the fridge, take stock and create. I figured I could make a veggie, chickpea dish with the Lemon Tahini dip/sauce (see earlier post on tahini) that is a staple around here.

I steamed a bunch of chopped carrots for 5 min, added broccoli florets to it in the last minute and drained the lot and added it all back to the pot. I added half a can of chickpeas, 2 big blobs of tahini, juice of a lemon, splash of apple cider vinegar, cracked pepper and pinch of salt and warmed it on the stove on medium. I added a bit of water to ensure it was saucy. I spooned it into a bowl and although I had no rice (and realized this would have been great with soaked wild rice, no cooking required, oh well, next time), I grabbed a handful of pita chips and put them on the side. Lunch is served. Filled our tummy’s and gave us energy to do more work around the house.

Eat well, be well,

Nat