Growing up, my dad made delicious broccoli cheese soup, and I cherished the recipe even after I left the house for college and the real world.
Fast forward to now - I'm committed to a real food diet, one that includes as many nourishing foods and as few processed foods as possible. His recipe includes chicken bouillon cubes and Velveeta cheese, which are definitely not on the approved list. On top of it all, I gave up dairy this fall in my efforts to help my body recover from Lyme disease.
At first I was bereft at the thought of a winter with no broccoli cheese soup. Then the cravings came, and I decided to do my best while abiding by my new food rules.
Believe it or not, this broccoli soup is still unbelievably delicious, even without the cheese, and it is SO much more nutritious because of the homemade bone broth and extra greens. I have made this soup at least 6 times in the last 2 months and get upset when I pour the last bowl.
It has also been forever since I posted anything savory on my site (because I don't really measure anything when I cook - it is hard for me to be that anal!).
QUICK BROCCOLI GREENS SOUP
1 quart chicken, lamb, or vegetable stock*
1 bundle fresh broccoli, coarsely chopped (stems too!) - large bag frozen
1 bunch fresh greens (collard, beet, kale, spinach)
1 large onion, coarsely chopped
2 cloves garlic, smashed
1-2 tsp. real salt (Himalayan, Celtic gray, etc)
1/2 avocado, cubed (optional)
green onion slices (optional)
*Stock is unseasoned. If you are using pre-made broth, you may need to use a lot less salt! I make my stock by filling a big pot with filtered water and some leftover roasted chicken/lamb bones. Cover and simmer for at least 24 hours. Add water back to original fill line as necessary to make a big batch, or let it cook down and use it condensed by adding water later.
Bring stock to boil over high heat. Add all the vegetables and salt and simmer for 10 minutes. Puree using a handheld stick blender immediately, or let cool and use a regular blender. Sprinkle with cubed avocado and/or sliced green onion.
Seriously! You are 15 minutes away from a really delicious lunch that will nourish your body with lots of minerals and vitamins. Let me know if you like it as much as I do.
Enjoy!
Jill
1-2 tsp. real salt (Himalayan, Celtic gray, etc)
1/2 avocado, cubed (optional)
green onion slices (optional)
*Stock is unseasoned. If you are using pre-made broth, you may need to use a lot less salt! I make my stock by filling a big pot with filtered water and some leftover roasted chicken/lamb bones. Cover and simmer for at least 24 hours. Add water back to original fill line as necessary to make a big batch, or let it cook down and use it condensed by adding water later.
Bring stock to boil over high heat. Add all the vegetables and salt and simmer for 10 minutes. Puree using a handheld stick blender immediately, or let cool and use a regular blender. Sprinkle with cubed avocado and/or sliced green onion.
Seriously! You are 15 minutes away from a really delicious lunch that will nourish your body with lots of minerals and vitamins. Let me know if you like it as much as I do.
Enjoy!
Jill
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