Some people have a lot of allergies or are annoyingly picky with food, some simply eat horribly and some are a mixture of the two. You may have loved ones who are like this or you yourself suffer such a horrible fate. Well here we have a pretty adjustable recipe that combines savory, freshness, green, creamy, salty, cheesy and nutritious.
This is a broccoli based soup backed up by your usual counter veggies and a dash of cheese. Here is a list of the ingredients:
3 tbsp. of refined coconut oil or cooking coconut oil: no coconut aroma nor flavor but has the antioxidant benefits and burns at a high temperature.
Olive oil for garnish- great for heart and skin.
1 medium white onion, diced.
2 medium potatoes or 2 medium sweet potatoes or 1 of each, peeled and cubed.
3-5 cloves of sliced garlic.
1 stalk of celery, chopped.
½ cup chopped carrots. Make sure the all the veggie cuts are the same size.
4 cups of broccoli, florets set aside, stem must be skinned (it tastes very bitter).
A cup of milk, almond milk or ½ cup cream.
3 cups of chicken broth. You can do the cubes but a homemade bone soup with chicken fat is better. You can add more or less depending on how the soup reduces.
Salt and pepper.
White cheddar or medium cheddar.
Fresh green garnish of choice.
Directions: Heat pan and add the cooking coconut oil. Simmer in the onion, carrot and celery for around 3-4 minutes on medium to medium low or until soft and sweating. Add salt and pepper to the mirepoix as soon as you put it in the pan.
Proceed to add the garlic right before the mirepoix(celery, onion, carrot dish foundation) fully cooks. Add a bit of salt to this. Remember- salt in layers.
Add all the diced potatoes and broccoli stems, sautee for 2-3 minutes. Add a teeny bit more oil of it is a little dry with even a splash of chicken stock to deglaze the pan and you get all that nice, rendered flavor.
Add your chicken stock, mix, then add your milk. Time to taste. Add salt and pepper accordingly.
From medium or medium low heat you can now turn it down to a low simmer with a pan cover on. Let everything merge for 15-25 minutes. Keep tasting for adjustment.
You can add the bit of cheese straight to the pot or grated over each separate, hot bowl. Garnish with extra virgin olive oil and something fresh like chopped scallions, chives, parsley or cilantro.
And there you have a filling, satisfying and interesting meal! You can even add actual bits of cooked chicken. Simple and great for many occasions.