I’ve been on a pretty big soup kick these last few weeks, and I realized that it might be worth expanding my soup repertoire beyond lentil or carrot and ginger. So I got some broccoli and threw some other things in the pot. Not bad for a first try! I might just add some more salt next time. Here’s what I did:
- Heat a tablespoon-ish of olive boil in a big pot over medium heat, and add chopped onions and garlic. Once the onions and garlic start to have that wonderful smell they get when they’re starting to cook, add the celery and some salt and pepper.
- Once the celery starts to soften, cube the potatoes and add them to the pot.
- Once the potatoes start to soften around the edges, chop up and add a head of broccoli and cauliflower each. I just chopped everything up — crowns, stems, and all (not the cauliflower leaves, though!) and tossed ’em in.
- Cook for a few minutes, till the broccoli starts to get a little more green the way it does.
- Add 4 cups or so of chicken stock — enough to almost cover the contents of the pot, and add a bay leaf or two.
- Bring to a boil, stir frequently, and let simmer for 2 hours, or until contents of the pot have cooked down.
- You can boil, food process, emulsify, or mash this soup to serve. I’m cuisinart-less these days, so have taken to mashing and serving up thick, hearty soups. I rather like them this way.
- Add salt to taste.
Ingredients: broccoli, cauliflower (one of each), 2 medium-large potatoes, 3-4 stalks celery, 3 cloves garlic, olive oil, chicken stock, bay leaves, salt, pepper
I served this soup for lunch today, which I garnished with jalapeño and a dollop of goat cheese and shared with a friend. (Yesterday I tried it with some Greek yogurt and cheddar…you might also try a little bacon and avocado. Yum!)