Yesterday, I went into the kitchen to make broccoli soup (and garlic bread) for dinner, and ended up also making my first version of the Thanksgiving Pie that I want perfected before the big day. My husband calls it mission creep, though he did enjoy the soup as well.
This soup is smooth and creamy without being at all heavy. It’s also quick to make (much more so than pies 🙂 ), so it makes a regular appearance on our weekday menu. If you like the idea of having broccoli florets floating in your soup, either remove some of the cooked florets just before blending, and return to the soup while reheating, or steam some additional florets separately.
A note on broccoli: you can make this using pre-cut broccoli florets, or whole heads, or even just broccoli stems for a very economical dish. However, broccoli stems tend to be a bit fibrous, and if you include them, I would highly recommend passing the soup through a sieve (a little laborious) or chinois (I love my chinois/China cap; this is the super fast method) before reheating (or adding any broccoli florets that you’d like to keep whole). If you have a high speed blender, you won’t have this problem, so don’t worry about it.
A note to harried mums/moms: I have found that left over broccoli soup makes an excellent pasta sauce the next day with the addition of some other cooked vegetables. It took my kids ages to realize I was doing this!
2 pints water
1 1/2 lbs broccoli (1 bunch including stalks)
1/2 cup raw cashews
6-8 oz potato
1/2 pint plain non-dairy milk (e.g. rice or soy)
1 1/2 tsp salt
1 tsp lemon juice
Put the water on to boil in a medium – large saucepan.
Add the cashews.
Chop the potato and broccoli up into small pieces (especially any stalks), and add to the water.
Bring to a gentle simmer, and cook until the vegetables are soft.
Add the remaining ingredients, and use an immersion stick blender to produce a smooth soup.
Pass through a chinois if necessary.
Adjust seasoning, heat, and serve with garlic almond bread.