Broccoli Soup For The Soul

I honestly believe that soup not only warms our physical insides, but also our emotional well-being. It’s like a hug in a bowl and you don’t even have to deal with other human beings to get it. What a win.

I’m starting with this recipe for a couple of reasons.

  • The weather is starting to inch below the 20 degree Celsius line, flirting with the idea of Autumn. A season in which I tend to thrive. What is better on a blustery day than a bowl of soup?
  • Soup freezes very well, making it the perfect student meal. Make a massive pot of it and divide it into ziplock bags or containers and stick it in the deep freeze. Instant, healthy, warming meal for the next time you don’t have a moment to prepare supper. Just remember to take it out the deep freeze before you leave for varsity!
  • It really only takes about half an hour to prepare.
  • These were the ingredients we had in the fridge, so I improvised. And it was rather delicious if I may say so myself.

Let’s get started!

Broccoli for blog 1.jpg

 

Ingredients:

Note: These ingredients can be varied and swapped out for whatever is lying around. The broccoli could be replaced with sweetcorn or cauliflower or both!

  • About a head and a half of broccoli
  • ½ a teaspoon of crushed garlic
  • I swig of olive oil/coconut oil/butter/any source of fat lying around
  • 1 vegetable stock cube (I used a garlic and herb one, which was delicious)
  • I mug of boiling water
  • 1 tablespoon (cereal spoon) Cornflower
  • ½ a cup of milk (or a milk substitute, I would recommend coconut milk)
  • A large handful of cheese, I would recommend cheddar or mozzarella (optional)

Method:

  •  Chop up the broccoli as finely as you can, keeping the stalk part from the floret part. Place the florets in a bowel/pot for steaming. Add a small amount of boiling water and steam until a knife can glide through the broc like butter.
  • In the soup pot, add the garlic, broccoli stalks and olive oil and let it sizzle on a high heat.
  • Put the stock cube and boiling water in a mug and let it dissolve.
  • When the garlic and broccoli stalks are softened and smelling great, add the cornflour and a little bit of stock. Mix it about until the flour dissolves and thickens the stock. Add the rest of the stock and the broccoli florets.
  • This is the stage for which a blender would be ideal, but a masher or fork do the trick. Take the soup off the heat and blend/mash it until it is as smooth as possible.
  • Put the soup back on the heat and mix in the milk and cheese.

Dish up and enjoy. Be sure to feel proud of yourself for this accomplishment.

broc soup.JPG

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s