Fall is definitely in full bloom! Here in LA it’s finally cooled down, ignoring the brief heat wave last weekend, so bundle up and turn to a hot meal. Ditch the froyo and iced coffees for warm comfort foods. That’s right! It’s soup season!
Last week I shared my love of vegetarian chili and corn bread, but my love of soup goes way beyond that. I could actually eat soup all year round, but I have to fight the urge in the summer heat. No more! Once fall comes a knocking I’m all about soups for dinner. Soups are extremely easy to make, filling, and definitely a healthy option! Want to ensure your soup is chock full of veggie goodness, but still smooth and tasty? Just purée!
I’m a huge fan of puréed soups and broccoli is by far my favorite! One big secret to making delicious puréed soup, you don’t need to add much of anything to it. Let all those natural flavors live and it’ll be amazing! Ditch the cream people. While I love a wonderful broccoli cheddar soup, I hardly add any cheese to mine either. You don’t need it! I use either fresh or frozen broccoli florets, chop those bad boys up and then set them aside. I love the garlic so I always start my soup out by sautéing garlic with a little olive oil. I add chopped mushrooms as well and sauté until they begin to brown. Now I add the broccoli. Use the low sodium vegetable broth, since we’re keeping things healthy here. Add it in and cover the soup. I can’t cook without my spice, so I add some red chili pepper and hot sauce. Yum, spicy! Let all the ingredients boil and then turn down the heat so they can simmer. Its time to purée! I recommend either a food processor or an immersion blender. Uncover the soup and blend that bad boy as much as you like! My preference is more puréed than less, but you can keep it chunky if you want. Garlic toast makes an excellent side to your now ready soup. Mash half an avocado on the toast to dazzle your taste buds, or even make a small side salad.
Puréed broccoli soup is such a perfect fall and winter meal! And I’ll let you in on a secret. You can make so many different puréed soups just like this, squash and zucchini are two of my other favorites , or make the soup and don’t purée. Bottom line, soups are so much fun to experiment with. Add lentils, orzo, potatoes, kale, or pumpkin. Yes absolutely anything! I highly suggest starting with sautéd garlic, and if you’re feeling fancy, onions. Then add in those veggies and enjoy!
Soups can be fancy, simple, elegant, but are always delicious! I hardly ever use a recipe and have never been disappointed. They’re so easy to make and in very little time. So enjoy a healthy comfort food and stay warm this time of year. Enjoy some soup!
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