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Current Recipe: Creamy Broccoli Soup

Description: a lively recipe full of green goodness. Vegetarian.

• 6 Cups (1.5L) vegetable stock
• 2 tbsp (30mL) vegetable oil
• 1 yellow onion, diced
• 6 garlic cloves, minced
• 1 tbsp (15mL) minced fresh thyme
• 1 1/2 tsp (7.5mL) salt
• 1/4 (1.2mL) red chili flakes
• 1 large potato, peeled & diced
• 4 broccoli stalks (2 cups florets reserved)
• 1/2 lb (225g) spinach, steamed
• 1 cup (240mL) heavy cream (or non-dairy cream)
• 1/2 tsp (2.5mL) cracked pepper

Heat stock & keep it warm while preparing the soup. Heat oil in a soup pot over medium-high heat and saute the onion until translucent. Add garlic, salt, thyme, chili flakes and saute until golden. Stir in broccoli & potato; cook for several minutes. Add warm stock to cover; bring to a simmer and cook, partially covered, until the broccoli and potatoes are just tender.

Stir in the spinach leaves & turn off the heat. Let the soup rest until the the spinach wilts, then puree until smooth. Reheat the puree, add cream and more stock to thin, if necessary. Season to taste with salt & pepper.

Meanwhile, bring a small pot of water to a hard boil. Add the salt and reserved broccoli florets and blanch until just done and bright green (about 1 minute). Strain immediately and plunge the florets in a bowl of ice water. Let them cool off, then strain & spread out on a clean, dry towel to drain. Set aside.

Serve the soup hot, in a bowl, garnished with the broccoli florets.

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