Cream of Broccoli Soup

There is something about soup that warms the heart no matter the season or time of day.  Soup can make a meal all by itself or can be combined with a salad, sandwich, or added to a full course meal. You'll find this recipe super simple and very tasty.  I admit I could hardly eat only one bowl.  Trust me!  You'll see why after you make it too.

Recipe from Frederica Schmidt

The recipe is simple.  All that's needed is broccoli, celery, onion, broth, olive oil and a cup of milk. It makes about 4-6 servings and is ready in about 30 minutes.

 



 

Heat 2 tbsp of olive oil in a skillet or wok.  Add the broccoli, onion, and celery and sauté until wilted.  Then pour in 2 cups of broth and simmer until very tender.  Pour vegetables and remaining broth in a blender or Ninja master prep and puree until smooth.  Set aside.

 



To make the roux, heat 1 tbsp of olive oil in a plan and add 2 tbsp of flour.  Stir until thickened and slightly brown.  Pour in milk stirring until smooth.  Then add the puree mixture. Stir until well mixed.

Cover and simmer over low heat for about 5 - 10 minutes to allow soup to thicken.  Soup should be creamy and smooth.  Place soup in a bowl and add shredded parmesan if desired. Sit back and enjoy!

 

Cream of Broccoli Soup

3 tbsp olive oil

8 cups of Broccoli florets

1 small whole onion (sliced)

2 celery stalks (chopped)

3 cups of broth

1 cup of milk

2 tbsp flour

 

Directions

Place 2 tbsp of olive oil in a skillet or wok and heat until warm.  Add broccoli, onion, and celery and sauté' until wilted. Pour in 2 cups of broth, cover, and cook until vegetables are very tender, about 15 minutes.

 

Spoon the vegetables and remaining broth into a blender or Ninja master prep and puree for about 2-3 minutes.

 

In a pan, add 1 tbsp of olive oil and 2 tbsp flour to make the roux. Stir over low heat until thick and slightly browned.  Pour in the milk blending well.  Then stir in the broccoli puree mixture and simmer for about 5 - 10 minutes.

 

Add freshly grated parmesan cheese to garnish. (optional)

 

Makes about 4-6 servings.

 

 

 



 

 

Black Bean & Toasted Corn Tacos

Something really happens when you turn 50! I know because I'm trying all sorts of things that I've never tried before.  My latest venture is a 21 day Vegan Kick start.  Dr. Neal Barnard, President of Physicians Committee for Responsible Medicine,  promises that I'll become slimmer, have better movement in my joints, and will extend my life when I eat more vegetables, fruits, legumes, and grains and stay away from dairy, eggs, and meats.  This wasn't a  problem because I was moving in that direction anyway.  For tonight's dinner I had a taste for tacos.  I decided what ingredients I had a taste for and ta-da, we have tacos!

I followed the KISS method - Keep It Super Simple - and picked up the ingredients from the local grocery store.  Of course you could spend the time to make everything from scratch if you like.  But if you're like me and want to eat healthy, but not spend too much time in the kitchen, then this is the way to go.

Black Bean & Toasted Corn Tacos

Ingredients:
3 corn tortillas
1 can of black beans
1/2 c diced vegetables (onions, red & green bell peppers)
1 tsp. of cumin
1 c shredded iceberg lettuce
1 tomatoes (diced)
1 stalk of green onions (chopped)
3 tbsp chipotle garlic salsa

Preparation:

Preheat oven 375 degrees.  Place corn tortillas in a baking loaf.  I have a four loaf baking dish that I use to make small loaves of banana bread.  Bake tortillas for about 10-15 minutes until formed.  They should resemble a hard shell taco. 

In a saucepan, add the black beans, diced vegetables and cumin and heat until warm.

Place the corn tortillas in a plate, spoon in the black beans and top with shredded lettuce, tomatoes, green onion, and a tablespoon of salsa