Monday, January 11, 2016

VEGETARIAN BROCCOLI-POTATO SOUP with sauteed garlic, onion, and herbs

I typically like a good snow. I figure, if it's going to be cold why not be sparkling white? And I really love a good winter storm that keeps up nestled close to the fire with hot tea and coloring books. Yesterday was both and I couldn't stop thinking about a warm, creamy soup. In an effort to use some things up, which is generally where most of the recipes found here originate, I followed my taste buds directly to here: creamy potato broccoli soup in vegetarian style. No cheese, no cream, no worries.

A couple of words about the recipe. White beans are an awesome way to add a creamy texture without the cream. The beans, in combination with nutritional yeast, come out in the vicinity of cheesy. I highly recommend using bone broth here as it provides a deeper, richer flavor but vegetable broth will work just fine. If you're using store-bought broth, reduce the salt listed in the recipe to at least half and taste as you go. And please oh please don't skip on the roasted broccoli and seeds or sauteed garlic and onion. Whole new level of awesome.

If you're a winter hater I hope you find ways to enjoy it in the simplest of forms. If you're a cold weather lover, may this add to your glee. And either way, may you find the loviness in today.


7 T. ghee, divided
1 medium onion, thinly sliced
4 large cloves of garlic, peeled and minced
4 - 4 1/2 c. red potatoes, scrubbed and cut into small cubes
2 tsp. nutritional yeast [optional]
1 1/2 tsp. rosemary powder
2 tsp. sea salt or to taste
1/2 tsp. thyme
1/4 tsp. smoked paprika
1/4 tsp. turmeric
1/4 tsp. celery seed
freshly ground black pepper, to taste
1 c. white beans [great northern, butter beans, etc.], cooked and rinsed
4 c. turkey broth or broth of choice
4 c. water
1 head of broccoli, chopped into small pieces
1/2 c. pumpkin seeds
1 - 2 T. pure maple syrup

In a medium skillet, melt three tablespoons of the ghee over medium heat. Add onion and cook until onion is soft and translucent. Lower heat to medium-low and saute until onion is just beginning to brown. Remove from heat and pour cooked onion into a medium size pot. Set aside.

In the same skillet that onion was cooked in, add three tablespoons of ghee and minced garlic. Cook over medium-low heat until garlic is just beginning to brown. Remove from heat and add to the pot with the onion.

Place all remaining ingredients, except broccoli, in the pot with the onions and garlic. Cover and bring to boil over high heat. Once the boiling, reduce heat to medium-low and cook until potatoes are tender when poke with fork. Add broccoli and cook for an additional 7 - 10 minutes or until broccoli is soft and bright green. Remove from heat and let cook for 10 minutes or so.

While soup is cooking preheat oven to 425 degrees. Place half of the broccoli and pumpkin seeds on a parchment-lined baking sheet. Toss with about one tablespoon of ghee, syrup, and sprinkle with salt. Rub with your hands so that it is well combined. Bake until broccoli is bright green and just starting to brown on edges and pumpkin seeds are just becoming light brown, about 15 minutes. Remove from oven and set aside.

Once the potatoes and broccoli are tender, place half of the soup in a blender and blend until smooth. Add blended soup back to pot, stir to combine, and serve. You can also use an immersion blender and blend soup to a creamy chunky consistency.

Top with roasted broccoli-pumpkin seed mixture.

No comments: