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Fresh & Delicious Broccoli Soup

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Fresh & Delicious Broccoli Soup

What do you do when you have too much produce to use up before it goes bad? My trick is to toss it all into a large batch of warm, comforting soup! This recipe started as a way to use up my broccoli and spinach, but quickly turned in to an easy and delicious staple for us in quarantine 
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Ingredients
  

  • 1 broccoli head large, cut into small florets
  • 2 carrots diced
  • 1 yellow onion diced
  • 2 garlic cloves
  • 1 cup fresh spinach
  • 1 large bunch of parsley
  • 2 celery stalks diced
  • 1 large bunch of tarragon
  • 1/2 of a jalapeño
  • 3 cups of vegetable or chicken broth
  • 1 tsp salt
  • Freshly ground black pepper
  • Coconut cream to garnish

Instructions
 

  • Heat 2 tbsp of sesame oil in a large pan. Add chopped carrots, onion, spinach and celery and cook raw vegetables for around 8 minutes.
  • Add in broth over medium heat, and then let simmer for 20 minutes.
  • Add broccoli and let simmer for an additional 5 minutes.
  • Add in parsley, garlic, tarragon, and jalapeño. Season with salt and pepper.
  • Remove from heat and let cool a bit, before transferring to a blender. Blend until creamy.
  • Pour blender back into the pot and stir until warm.
  • To plate, add to a bowl and add coconut cream for garnish.
Keyword Soup
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Fresh & Delicious Broccoli Soup

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Easy Dill & Peppercorn Artichokes
Fresh & Delicious Broccoli Soup

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The other day, one of YOU asked me what to do with their butternut squash… and here it is: my go-to Curried Butternut Squash and Broccoli Soup. For those of you who made and loved the Thai Chicken Soup, this is right up your alley! This dish is vegan, but will please absolutely everyone with those flavorful layers of nutty squash, creamy coconut milk, savory curry spice and fresh broccoli. Make it this weekend and be sure to send me pictures and reviews! ⁣ ⁣ Ingredients ⁣ 1 butternut squash, cubed ⁣ 2 small bunches of broccoli, chopped (I used about half of the stems too)⁣ 1 large onion ⁣ 2 garlic cloves, minced ⁣ 2 tbsp curry seasoning 1/2 can of coconut milk, mixed well⁣ 1/2 cup almond milk ⁣ 4 cups of water (or more— just to fully cover the veggies)⁣ Cayenne to taste⁣ Salt and pepper to taste ⁣ ⁣ Instructions ⁣ 1. Mince your onions. ⁣ 2. Cover the bottom of a big soup pot with coconut milk. Add in the minced onions and brown them over medium heat. ⁣ 3. Add in the minced garlic and stir well. Add all other ingredients to soup pot. ⁣ 4. Cover with water. I used about 4 cups but it will depends on how big your squash is and how big your soup pot is. ⁣ 5. Let it simmer on medium heat and cook until vegetables are super tender. ⁣ 6. Remove from heat and let cool slightly. ⁣ 7. Pour soup to a high-powdered blender and blend until uniform. I garnished with coconut cream, dehydrated zucchini, and pepitas.

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Let me first apologize for...

A reminder for all today… you know, just in case you needed to hear it 💛

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A reminder for all today…...

As you can see when I was cooking last week, I was on a Greek-kick. Yesterday, I shared my homemade tzatziki recipe and today, my favorite Greek Avgolemono soup! It’s a deliciously creamy lemon chicken soup with gluten-free orzo and NO DAIRY. To create the thickness of the broth, whisk in the egg yolks at the end— I know it may seem weird, but trust me. It makes ALL the difference in this soup! Top with fresh dill, and serve alongside tzatziki for a trip to Athens without ever leaving your home! ⁣ ⁣ Ingredients ⁣ 1 lb boneless skinless chicken breasts ⁣ 1 onion, diced ⁣ 2 carrots, peeled and diced⁣ 4 cloves garlic, minced⁣ 1 cup gluten-free uncooked orzo ⁣ 3 tbsp fresh dill (plus 1 tbsp to serve)⁣ 3 egg yolks⁣ 2-3 lemons, juiced (depends on size)⁣ 2 tbsp extra virgin olive oil ⁣ 6 cups chicken broth⁣ Salt and pepper to taste⁣ ⁣ Instructions ⁣ 1. In the bottom of a large soup pot, heat olive oil over medium heat. Sauté your onion until almost translucent. Add in garlic and carrots and sauté until carrots begin to become tender. ⁣ 2. Make space in the pot for the chicken breasts and sear until golden brown on both sides (about 2-3 mins each side). ⁣ 3. Add the uncooked orzo, broth, dill, and salt and pepper. Bring to simmer and cook in a covered pot for 1 hour. ⁣ 4. After 1 hour, remove chicken and use two forks to shred. Reserve 1 cup of the hot broth and slowly add it to your egg yolks, whisking consistently. If you add it too quickly or without whisking vigorously, the egg will scramble. ⁣ 5. Once the egg has been tempered, add it to the soup pot, along with the shredded chicken and the juice of 2-3 lemons. ⁣ 6. Taste and adjust seasonings as necessary. Serve with fresh dill on top and garnish with a lemon wheel.

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Let’s make tzatziki! This dip...

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Easy Dill & Peppercorn Artichokes
Fresh & Delicious Broccoli Soup