Last night I made cauliflower soup for dinner, along with homemade multigrain rolls. There were no complaints. Tonight, I made broccoli soup. Don said it was his new favorite soup right after clam chowder!
I thought I'd share the super easy recipes in case you want to add a nutritious, inexpensive meal to your arsenal. Keep in mind that these recipes fed a family of 7 with some people going back for seconds! So you might need to halve the recipe, although I don't see why you couldn't freeze leftovers.
Creamy Broccoli or Cauliflower soup
In a large stainless steel soup pot, saute 1 medium chopped onion and a heaping teaspoon of chopped garlic in some olive oil until onion is translucent.
Add to pot:
1 large head cauliflower, rinsed and cut into chunks OR 1 huge or 2 medium stalks of broccoli, including stem
2 medium potatoes, peeled and diced
1 large or 2 medium carrots, peeled and sliced
Add water to just cover the vegetables. Don't add to much, or your soup won't end up creamy.
Bring to boil. Cover and simmer for at least an hour, or until the vegetables are really tender.
Use the immersion blender that your wonderful in-laws gave you for Christmas to blend the soup completely. There won't be any chunks, just creamy goodness.
Season with salt and pepper to taste. You could thin with milk if it's too thick, but then don't try to freeze any leftovers.
Serve topped with shredded cheddar cheese.
Accept all compliments graciously.
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2 comments:
If only I had that handy gadget, then I could make creamy soup made with vegetables too!
Wow! Sounds very yummy! I'll definitely try it when we get back!
Love you!
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