A creamy broccoli soup packed with goodness!
Comforting, creamy soup loaded with broccoli and cheese for a delicious filling meal, serve with crusty bread for dipping.
To keep the sodium in the recipe low, choose low- or reduced-sodium chicken stock. I’ve used a cheddar cheese in this recipe but a semi cured Gouda will work too.
• 2 tbsp. Olive oil
• 1 small onion, peeled and chopped fine
• 1 clove garlic, peeled and chopped
• 1 cellery stick, washed and sliced
• 1 large potato, peeled and cubed small
• 1 tbsp. Flour
• 1 bay leaf
• 1 medium head broccoli, cut into florettes. set aside 1/2 cup florettes,
• 1 1/2 Cup Milk (I use half fat milk)
• 1 Cup Chicken or vegetable stock (low sodium preferably)
• A handful of fresh Basil leafs, some smaller leafs reserved for decorating
• 1 Cup grated cheddar (loosely packed)
• Chopped spring onion and creme fraîche to serve
Heat the olive oil in a large pot.
Add onions and garlic and sautee until translucent.
Add the flour and stir to coat everything.
Add milk and stock slowly stirring continuously so you don’t get lumps.
Bring to a slow simmer and add the potatoes.
Chop most of the Basil, remember to reserve some small whole leafs for decorating. Add the chopped Basil to the soup.
Add the bay leaf and Broccoli florettes and cover with a lid.
Cook for about 20 minutes or until potatoes and broccoli are completely tender when pierced with a fork.
Meanwhile steam the remaining cup of broccoli florettes in the microwave for three minutes on high and reserve to add to the finished soup.
Remove the Bay leaf!
With a hand held blender, puree the soup until creamy and velvety.
Add the broccoli florets and heat thru.
Serve with a dollop of creme fraiche and some chopped chives.
Sprinkle with some Basil leafs and serve piping hot.
The hardest part of this recipe is to remember to soak the chickpeas the night before.
Then the next morning throw them in the slow cooker with fresh cold water. Turn on to high and let it do its thing for 4 hours. Cool in the water then drain and use.
You are going to have too many chickpeas from this recipes. So just freeze them in a ziplock bag and use them for curries, stews and salads. They are great to have on hand and much better than store bought. Cooking them in a crock pot gives you the perfect chickpea, they stay whole and round with a tiny bite on the outside and soft on the inside, not mushy like the canned ones.
Harissa is a middle eastern paste made of roast chili peppers and some spices and herbs. Available at most super markets and otherwise online, which is where I get most of my special ingredients.
Serves 6 – 8 as an appetizer
- 3 Cups cooked Chickpeas from 1 lb. bag of dried chickpeas, soaked overnight and cooked, see above. Reserve 1/4 Cup of the cooking liquid.
- 1 C. fresh or frozen pumpkin cubes, cooked and drained
- 1 whole head of roast garlic, peeled
- 1/4 C. lemon juice
- 1/4 C. Extra Virgin Olive Oil
- 2 tsp. Ground Cumin
- 1/2 tsp. Coriander
- 3 tsp. Onion powder
- 1 – 2 tsp. Harissa
- 1 tsp. Pink Himalayan Salt
- 1/4 C. Tahini
- 2 tbsp. Peanut Butter
- 1 tbsp. Nutritional Yeast (optional)
To roast garlic, preheat oven to 425° F / 220° C. Wrap in aluminum foil and roast for about 45 min to 1 hour until tender. Peel the cloves.
In the food processor, blend everything together until creamy starting with 1 tsp of the Harissa. Add more after you have tasted it. It’s very hot stuff.
Serve Hummus with crackers, vegetables and pita. Store in the fridge for up to 4-5 days in a sealed container.
Roast pumpkin Seeds, for recipe see Spiced Pumpkin Soup with a twist…
crispy fried onions