It's been weeks since my last post. So many happenings. And while all this action was going on, there was this little remorse bug buzzing in the back of my head as I was not finding proper time for my favorite writing spot.
Fall is around the corner. And the air is already quite cool here in NorCal. So I made this simple yet absolutely luscious roasted broccoli cream soup, packed with everything nourishing you can imagine. And it comes with a bonus: No cream.
What makes my day after whipping up this perfectly warming fall dish [well, I could devour it all year around]? To see my little ones spooning their bowls empty as if they were having the most indulging ice cream.
Ok, here is how to make this gem. Please give it a try and let me know how you like it. Your feedback is so important to continue evolving Sweet Lemon's tasty + healthy food creations.
INGREDIENTS: Serves 2+
- 1/2 large sweet onion, diced
- 2 garlic cloves, diced
- 3-4 small potatoes (I used purple potatoes also known as fingerling, they are packed with minerals + vitamins and taste great. Choose any kind of mid sized potato you like)
- 4-5 cups of fresh broccoli (florets and stalks, it is all delicious cooked up)
- 1.5-2 cups of chicken (bone) broth (bone broth is the best you can add in if you have it on hand. Here is a link to make it at home. But using normal chicken broth is also good). The amount varies a bit on how dense you like to have the broccoli cream. You can play with how much liquid you add.
- Optional: If you like a pinch more of creaminess, add in a single portion or a triangle of laughing cow soft cheese. It will nicely melt into the mixture.
- Spices and fresh herbs:
- 1/4 cup freshly chopped parsley
- 1/4 cup freshly chopped cilantro (leave a few leaves on the side to garnish)
- 1 teaspoon smoked paprika powder
- 1 teaspoon Turmeric (a magical healing ingredient)
- Salt and pepper to taste
- Optional: If you like a little spicy kick, add a sprinkle of dried roasted red pepper flakes at the end as a topping.
- Sautee onions and garlic in a pan on the stove until slightly browned
- Meanwhile boil potatoes for 5-10 minutes or until they start to soften, steam broccoli for 5 minutes and take off the heat while still crunchy
- Add potatoes and broccoli to the pan roasted onions and garlic, sauté until everything is slightly browned and mixed well together
- Add your chicken broth, spices and herbs, and cook all together for another 7-10 mins.
- Puree everything in a blender and add in (optional) one triangle of plain Laughing Cow cream cheese and blend again for a minute.
- It's ready to taste now. Enjoy while fresh but you can safe it for up to 4 days in the fridge.