Creamy Broccoli Soup

Pop quiz: can you name 5 vegetables from the brassica family?


The brassicas include: Broccoli, Cauliflower, Brussels sprouts, Cabbage, Turnips/turnip greens, Collards, Kale and Bok choy. They give us a giant dose of vitamins, minerals, and anticancer phyotchemicals. So here's a tasty AND super healthy recipe that can be used for lunch, dinner and .... what the heck, breakfast too!



INGREDIENTS:

  • 2 tablespoons olive oil

  • 1 head fresh broccoli

  • 1 large onion chopped

  • 1 large potato quartered

  • Salt and freshly ground black pepper

  • 4 cups chicken or vegetable stock

  • Shredded cheddar cheese

METHOD:

  • Melt the margarine in a heavy medium pot over medium-high heat. Add the onion, and saute until onion is translucent about 5 minutes.

  • Add the broccoli, potato, chicken stock, salt, and pepper. Bring to a boil.

  • Reduce the heat and simmer for 15 minutes or until the vegetables are soft enough to blend.

  • Remove a cup of the liquid and set aside.

  • Using a hand/stick blender blend the soup to your desired consistency (adding some of the stock a bit at a time if necessary).

  • Serve hot topped with a handful of shredded cheddar cheese.


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