It is officially soup season, and boy have I been making the soup lately!! We had some beautiful broccoli in our CSA and it’s abundant all over with these cooler fall temps. This soup is so good and very easy to make. I’ve been finding solace in chopping, simmering, cooking- something I can control and see the results of my work in a tasty bowl of soup or meal. When other things seem too big and out of my control, it’s nice to balance with simple tasks that give me pleasure. Invite some friends over, make some soup and feed your soul this weekend!!
Ingredients:
1 large head of broccoli (including stalk), cubed
1 tbs olive oil
1 onion, diced
2 medium sized potatoes, peeled and cubed (or I’ve also used turnips)
2 cups of chicken stock
2 cups of water
2-3 carrots, shredded
2 cups cheddar cheese, shredded
2 tablespoons of greek yogurt
Dice the broccoli florets, reserve half and set aside (use the stalk too…just peel the tough outer layer with a vegetable peeler) and chop the rest of your vegetables. Add olive oil, onions and salt to a stock pot and cook until translucent. Add the chicken stock, water, 1/2 of the cubed broccoli (reserve some florets to add texture to the soup later), 1/2 of the cubed potato, and more salt and pepper. Simmer for about 20 minutes or until the vegetables are tender. Puree the soup with an immersion blender or in a blender in batches. Add the reserved broccoli florets and potato and the shredded carrots. Simmer until the vegetables are tender. Turn heat to low and add the shredded cheese until melted. Add the greek yogurt and serve!!
THE HUMMINGBIRD KITCHEN 