Tag Archives: broccoli

Creamy Broccoli & Kale Soup

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Our 9 month old son is now walking along furniture, my how time flies! He’s still not sleeping well at night which means I am not sleeping well either so fast meals are my thing lately. I’ve been making dinner during nap time which means break time doesn’t really happen for me until both kids go to bed. I’m not always good about going to bed early because geez… that’s my only free time! It’s a vicious cycle but hey, it works.

I received a large bunch of broccoli in my CSA box this week and decided to make one of the broccoli soups I have bookmarked in my 1357 list of recipes I want to try. This turned out really good! It’s so easy to make and super healthy too. Our toddler loved it! First time we had it, I served it with brown rice mixed in to add in a serving of grain. The second time I added brown rice and a hunk of sweet potato I had leftover, that was a great combo! Both times I added a squeeze of lemon on top. So good!

Creamy Broccoli & Kale Soup

This recipe is from a unprocessed food blog For the Love of Food. I really like this blog and I’ve bookmarked several recipes to try. I like her unprocessed approach, so nice to be able to make a recipe without changing it a ton.

Creamy Broccoli and Kale Soup
Water, broth or bean liquid for sautéing
1 medium yellow onion, diced
2 garlic cloves, minced
4 cups vegetable stock – I used low sodium
1 bunch broccoli, chopped (6 cups)
1/2 bunch kale, chopped (4 cups) – I added extra because I LOVE my kale!
2 Tablespoons tahini
Coarse sea salt and freshly ground black pepper
1 lemon, cut into wedges
Heat water, broth or bean liquid in a medium pot over medium heat.  Add the onion and garlic and sauté about 3 minutes.  Add stock and bring to a boil.  Add the broccoli and kale, turn heat to low, and let simmer for five minutes.  Remove from heat and stir in tahini.  Season with salt and pepper, if desired.
Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand).
Squeeze lemon wedge over soup.  Serve hot.

Saute onions and garlic in water, bean cooking liquid or broth

Add broth and bring to boil. Add chopped broccoli and kale and simmer.

Add tahini. I used my immersion blender to puree this soup

 

Serve with lemon

Day 2: Served with brown rice and sweet potato

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AMAZING BBQ Tempeh, Broccoli & Goaty Cheeze Pizza

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Dinner was AMAZING tonight, a leftover extravaganza!! I emptied the fridge and put this together using some of my leftovers for the week, you may recognize a few!

Ingredients:

* Chickpea Flatbread Pizza “Crusts”

* 2-3 Tbsp Kale Butter

* 1 1/2 cup frozen broccoli florets, cooked

* 4-6 slices BBQ Tempeh, mashed with sauce

* Goaty Cashew Cheeze, to top pizza (about 1/2 cup)

* 5-6 cloves of garlic (or 3-4 Tbsp jarred chopped garlic… I like a lot!)

* Fresh or frozen basil (I take fresh basil, add it with a tiny bit of olive oil in the food processor and blend until smooth. Then I freeze it flat in a plastic bag and break off chunks when I need fresh basil for a recipe)

Directions:

* First, I made a new batch of Chickpea Flatbread using my new Creole Spice Mix from World Spice Merchant (instead of Creole Seasoning called for in the original recipe). My spice order arrived today so I was looking for a way to test it out!

* Fresh spices make such a huge difference! Here’s my Chickpea Flatbread Pizza “Crust” (Recipe from Melomeals: Vegan For $3.33 A Day)

Chickpea Flatbread/Pizza

* Then, I mashed up my leftover BBQ Tempeh and heated it…

BBQ Tempeh Leftovers - Mashed

* Next I spread my leftover Kale Butter onto my new Chickpea Flatbread Pizza “crust”…

* Then I steamed 1 1/2 cups frozen broccoli in the microwave…

* Saute garlic in pan – I used jarred garlic and sautéed it with the liquid from the jar. I like my garlic brown…

* Top pizza in this order or the order you wish – kale butter, bbq tempeh, broccoli, Goaty Cashew Cheese (dollop it evenly onto pizza using a small melon baller or whatever works for you), basil and sautéed garlic. SO FANTASTIC!!!

Just one more pic…

Chipotle Broccoli Quinoa Soup

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This tastes like regular broccoli cheese soup with a kick of chipotle but it’s really healthy, easy to make and dairy-free! The creamy hummus and the nutritional yeast give it a cheezy taste and texture. It only takes about 30 minutes to make. My husband LOVES this soup and scarfed down two bowls for dinner tonight.

I used a batch of Chipotle Hummus to flavor this soup per the recipe from Melomeals: Vegan For $3.33 A Day.

Here’s her recipe for the soup:

* 1 T olive oil
* 1 onion, diced
* 1/2 red pepper, chopped finely
* 6 cloves garlic, minced
* 1 t dried basil
* Several grates fresh nutmeg
* 1/2 t chipotle powder
* 16 oz frozen broccoli florets (or 1 pound fresh)
* 2 cups of  chipotle hummus
* 4 c water/stock
* Bouillon cube if using water
* 1/2 cup quinoa
* 1/4 cup nutritional yeast
* Salt/pepper to taste
* 1 T umeboshi vinegar (optional, but VERY good)


Method:
– Sauté the onion, pepper, garlic, basil, nutmeg and chipotle powder until the onion is soft.

– Add the broccoli, hummus and stock. Bring to a boil for several minutes.

– Turn heat down to low and add the quinoa. Cover and simmer for 15 minutes.

– Turn off heat and stir in the nutritional yeast and umeboshi vinegar then season with salt and lots of freshly ground black pepper.