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.

 

 

 



 

 

Vegetable Soup with Buckwheat

Making a conscious effort to include more whole foods in your daily regimen can be quite an adventure!  I've never eaten Buckwheat in a meal before so I decided to try it.  Of course this required a bit of research first to learn about its nutritional value and to see whether it was a gluten free product or not.  Turns out that Buckwheat is not wheat at all, neither is it related to wheat although the name is slightly deceptive. Buckwheat is derived from the seeds of a flowering plant and offers phytonutrients such as flavonoids that protect against disease by extending the actions of vitamin C in the body.  It also acts as an antioxidant against free-radicals. This is good news especially during the cold and flu season.

There is something about adding fennel seeds to this soup that gave it a flavor I had not quite come across before.  You'll love the mixture of flavors. Overall, this soup is really good!  I had to stop myself after the second bowl.

Vegetable Soup with Buckwheat

Ingredients
4 - 6 cups of chicken stock (or chicken broth)
3 celery stalks (diced)
1/2 cup onion
1/2 cup bell pepper (green, red, or yellow)
1 cup carrots (diced)
1 cup buckwheat
2 cups Kale (chopped)
1 garlic clove (minced)
1 tsp fennel seeds
1 tsp cumin
1 tsp curry powder
1 tsp kosher sea salt
Fresh oregano

Directions
Add the chicken stock to a large stock pot and heat until it begins to boil. Turn heat to medium and add the remaining ingredients. Let simmer for 20-30 minutes to allow the flavors to blend together.