Even though we're definitely in the push toward summer, you might still be catching some chilly, rainy days, like I am here. On those days (and even on summer days if you're well-air-conditioned), soup sounds just right.
It's easy to make and even easier to put in a container and take to the office to make sure you get a good lunch even on those busiest days.
This Broccoli Soup takes less than an hour to make, and most of that time can be spent doing other things while you let ingredients simmer. The result is creamy and delicious, and still, somehow, full of healthy ingredients you can feel good about eating. I made this yesterday and ate it again for lunch today!
This recipe was inspired by the Broccoli-and-Feta Soup from The Clever Cookbook by Emilie Raffa. I've adapted it based on what I've done in my own kitchen.
Make it this week and let us know what you think!
Broccoli Soup with Hemp Seeds
2 Tablespoons coconut oil
1 large onion, diced
3 stalks celery, diced
3 garlic cloves, diced
1 large potato, chopped
4 cups vegetable broth
6 cups chopped broccoli (about 2 large heads)
1/2 cup cilantro
1/3 cup feta cheese (I've also used cheddar)
1 Tablespoon turmeric
salt and pepper to taste
* In a big pot, sauté onion, celery, and garlic in the coconut oil until soft.
* Add potato and vegetable broth, cover, and bring to a boil. Reduce heat and simmer until the potato is soft. Add the broccoli and simmer until it starts to soften.
* Remove from heat. Add the cilantro and the cheese. Put it all in the blender with the turmeric. You might want to add a little extra water, depending on the consistency you prefer. (You might need to puree the mixture in batches, depending on the size and power of your blender. I put it all into the Vitamix at once.) Add salt and pepper to taste.
* Pour into bowls and sprinkle with a tablespoon or two of hemp seeds.