She Cooks: No-Cream Broccoli Soup
Again. Terrence and I love soup. I make it weekly. It's ideal for making in a large batch and then I am off the hook (except for re-heating) until at least Wednesday.
My mom recently was telling me about a South Beach Broccoli Soup recipe that was really easy, but when she said, "you add a little milk"... I was all like, "eww, no milk for me thanks".
There had to be another way. As someone who is always looking to cut bad stuff, use minimal ingredients, and up the nutrition... I decided to experiment.
I'm pleased to report success.
This broccoli soup is creamy, packed with multiple vegetables and is SO filling and flavorful. We've already added it to our weekly lineup.
2 heads of broccoli
1 large head of cauliflower
1 sweet onion
2 cartons vegetable broth
2 tbsp olive oil
Salt, pepper, and Trader Joe's 21 Seasoning Salute (or similar) to taste
Foil lined baking sheets (2)
1 large soup pot
Blender- I use the real thing. I know a lot of people LOVE their immersion blender, but my mom says they're "crummy".
-->Chop onions into whatever janky sizes you want
-->Tear up broccoli and cauliflower by hand into smaller pieces. (or cut, whatever)
-->Place all veggies on baking sheets. Toss with oil and seasonings.
-->Bake at 375 until they just start to get brown on the very edges. (about 12 minutes) -->You want them to be soft enough to blend but not mushy.
-->In multiple batches, put broccoli, cauliflower and onions into blender with broth (room temp)
-->Blend until smooth
-->As each batch is blended, pour it into the soup pot
-->Allow soup to simmer for 10-20 minutes until heated through.
-->Add juice of half lemon and spices to taste.
Eat until sick.
Be well! xx