Rain rain go away come again another day.
This rain is getting to me, sorry to mention it again but seriously, I may start building an ark. I’m definitely making soup which is way less of a commitment then an ark and more delicious. It’s filling and warm and almost completely opposite then rain except for the whole water thing… This soup makes 4 dinner portions or 6 starters.
Creamy Broccoli Soup
- 1 head of broccoli washed and separated into approximately 2 cups of florets, 1 cup of stems
- 3 cups of washed diced potatoes with skin on
- 1 container (900ml) of good quality Veggie Broth
- 1-2 cups of 2% milk
- 1tbsp each butter and olive oil
- 1 medium red onion diced
- 2 stalks of washed and diced celery
- 6 cloves of garlic peeled and roughly chopped
- 1 tbsp dry mustard
- 1 tbsp dried thyme
- 1 tbsp dried basil
- 2 tsp garlic powder
- 2 tsp apple cider vinegar
- salt and pepper to taste
Prepare and separate the veggies.
In a large pot heat oil and butter over medium high. Add onions, celery and the broccoli stems.Season with basil, thyme, and salt and pepper. Stems are great for stocks and soups and since you will puree this soup no one will even know they are in there.
Once the butter and onions start to brown stir in garlic, potatoes, ground mustard and stock. Boil until potatoes are tender which takes about 12-20 minutes depending on the size of the dice.
With your hand blender, or food processor cream the mixture until there are no bumps. Return to medium heat and add milk and remaining florets. How much milk you need is preferential I used almost the whole 2 cups and found it to be a good thickness, others like a thinner soup so you may need more. Cover the soup and let simmer about 5-8 minutes until the broccoli florets are tender.
Remove from heat and serve. Top with cheddar cheese and serve with some hearty bread and you have a warm comforting and filling meal. This soup sits well overnight, just be sure to not over cook the florets, if you do you can always puree the whole thing.