Thursday, January 28, 2010

broccoli soup

1/4 onion
2 carrots
1 celery stalk
3 small potatoes
5 cups vegetable broth plus 1 cup water
1 bay leaf
4-5 cups head of broccoli chopped
2 teaspoon kosher salt
fresh ground pepper to taste
1 teaspoon curry powder
cheddar cheese (optional)

Saute onion, carrot and celery in about 1/4 cup of vegetable broth until tender. add salt, pepper and curry and mix together. Add vegetable broth, water, potato, bay leaf and broccoli. Cook until potato is tender, about 30-45 minutes. Remove bay leaf and blend with an immersion blender. Serve as is or add a few tablespoons of cheddar cheese to each bowl to make broccoli cheddar soup. This soup is healthy, quick, easy and yummy.

Sunday, January 24, 2010

Broccoli Cauliflower Cheddar Soup

This is incredibly yummy on a cold day.

1/4 cup butter
1 onion, cut into medium dice
3 cloves garlic, minced or crushed
1-2 jalapeno peppers, diced (1 if you don't like things spice, more if you do)
1/2 tsp. freshly group pepper
1/4 cup flower
1 medium head broccoli, chopped
1/2 head cauliflower, chopped
1 quart chicken broth
1 large potato, peeled and chopped
1 1/2 cup milk
8 oz cheddar cheese, grated
salt to taste

  1. Melt butter in a stock pot. Cook onion until softened. Add garlic, jalapenos and pepper and cook for 1 minute.
  2. Add flour and stir until combined.
  3. Gradually stir in chicken broth. Add potatoes. Bring to a low boil and simmer for 10 minutes.
  4. Stir in broccoli and cauliflower and continue to simmer until all vegetables are tender. Add milk.
  5. Puree with an immersion blender or in batches in a regular blender. Reheat to a low simmer.
  6. Add salt to taste and then cheese. Stir until combined. Serve immediately.