03.11
This soup was perfect after having my 4 wisdom teeth pulled this morning (Ouch!). I also baked up some foccacia bread with pepper jack cheese melted on top to go along with the soup. Talk about comfort food! I was only able to manage one small slice of bread eaten in tiny tiny bites, but it was still a great match for the soup and was soon gobbled down by the two other mouths in the house.
This recipe is based off a Cream of Broccoli recipe, but there are so many other vegetables in here I think “Veggie Soup” describes it better. Enjoy!
Shopping list…
Broccoli – 2 heads (broken into small pieces)
Carrots – 2 (cut into slices)
Potatoes – 2 medium (diced to about 1/2″ thick)
Zucchini – 2 (halved then sliced)
Onion – 1 Large (chopped)
Garlic – 4 lg cloves (finely chopped)
Chicken Broth – 4 cups (I used Free Range Organic Chicken broth)
Milk – 1 1/2 cup (I used non-fat)
Cheese – any kind and as much as you want (this is optional, I shredded enough to sprinkle in each bowl)
Flour – 1/4 cup
Herbs De Provence – about 2 tsp
Kosher salt -Â to taste
Olive Oil – 2 tbs
Water – 4 cups (try to get this on sale if you can :P)
Making the soup…
- In a large pot, saute:
1 Large Onion, chopped
4 Garlic cloves, chopped
2 Heads of Broccoli, broken/cut into small pieces
2 Carrots, sliced
2 Med Potatoes, diced
2 Zucchini’s – halved then sliced
- After 5 minutes, coat veggies with:
- Then cover with:
4 cups Water
2 Tsp Herbs De Provence
- Simmer on med heat for 1 hour (uncovered)
- Puree Veggies, then add:
(You can add some shredded cheese here if you want it really cheesy)
- Simmer for 10 minutes (this is when the foccacia went in the oven!)
- Salt to taste
- Top off with some shredded cheese when serving for extra goodness
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