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!
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)
- 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.