Feb 22, 2010 Posted by denice johnson on Feb 22, 2010 in body, life | 0 comments

the silkiest broccoli soup you will ever taste

I’ve said it before and I’ll probably say it every single time I post a soup recipe – soup is one of the easiest things to make from scratch. Seriously. Even if you think you can’t cook, try making soup. Try making this soup. It’s right awesome, if you ask me. It takes creamy to a whole new level without using any milk or cream whatsoever.

I use vegetable stock bouillon cubes for all of my soups (with the exception of an occasional homemade chicken soup stock). Use whatever form of either vegetable of chicken stock you like. Beef stock isn’t the best choice for this soup.

Soups are perfect when you need a quick healthy dinner. This broccoli soup is great for freezing.

ingredients
3 tbsp olive oil

1 medium white onion
2 large baker potatoes, diced
2 heads of broccoli – stems chopped, florets reserved

6 cups chicken or vegetable stock
salt and pepper

dash nutmeg
1 c grated cheddar cheese

instructions
Heat olive oil in a large pot.

Add onions and saute until almost soft.

Add potatoes and chopped broccoli stems. Cover and cook over LOW heat for ten minutes to sweat the vegetables. This step is important! Don’t skip it!

Add stock, salt and pepper (to taste) and bring soup to the boil and then reduce heat to simmer until vegetables are TENDER. Don’t jump the gun. The soup won’t be the same if the vegetables are not allowed to cook until tender.

Puree in either a blender, food processor or using an immersion blender (my tool of choice for soups). This soup is best if completely purreed.

Return soup to medium heat and add nutmeg and cheddar. Warm until soup is hot and cheese is melted.

Sprinkle grated cheese and serve with whole wheat crackers.