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Great success!
Not JUST the soup but the fact that I FINALLY used my immersion blender. Everyone swears by theirs and I've been so afraid of mine. I always figured, surely if you stick a blender in a pot of hot liquid, you're bound to have a big hot mess on your hands. Well it wasn't the wonder-gadget that everyone claims, but certainly, I couldn't have blended that whole pot in my magic bullet so it did exactly what I needed!
Without further ado, I present to you: Broccoflower Soup!
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Ingredients
3 heads broccoli (about 500gm)
1 head cauliflower (about 700 gm)
3 cups chicken stock (no sodium)
2 cups water
2 bay leaves

Seasonings: S+P, garlic powder, celery salt, italian seasoning, lemon juice, light-colored vinegar (I used rice)
**The seasonings are really individualized. I would imagine a curry/cumin would work fine, so would some ginger. Just use whatever flavor profiles you normally find pleasant on your vegetables***

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Chop the broc and the cauli up into little florets

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Heat the liquids to a boil.


Toss in the veg.

Cover.

Boil for about 15-20 minutes or until the veg becomes easy to break apart

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Blend!
(This looks small but it gave me about 5 1.5-2 cup servings!

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Creamy without the cream!

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I served it with a tsp 0% Greek Yogurt.

Fave mixins: Anything crunchy. And today, I actually put a handful of raw oats into a snack-sized portion and it was really good!

The color is definitely not phenomenal, but it sure does taste yummy!

 


Comments

Serenity
07/13/2011 19:43

Congratulations for dusting off your immersion blender. You may still become a convert. That sounds really good. I photograph my dishes, too. I've decided that the dish and the garnish are the only way to make these creamy soups pretty, but they sure are tasty. Homemade croutons and a sprinkle parsley? Glad you liked the results. Look forward to your next post. ;-)

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drew
07/14/2011 06:14

Yay immersion blender. I recently started making homemade ketchup with mine

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Serenity
07/14/2011 15:00

Reply
Serenity
07/14/2011 15:01

Drew, would you share your recipe for that and how long it will last?

Reply
07/14/2011 17:57

Hi Serenity,

Thank you so much for being the driving force behind me finally putting that thing to some use! Your soups always sounded so good and mine were always a single-serve (magic bullet!). As for garnishes, I hope that next month when I have time to do something other than work, exercise, eat and sleep I can garnish, create and take nice pictures =)

I guess drew decided not to leave up his email address and I think that he wont get this post, so I'll ask him to post the recipe for you(he's a friend!)

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    I'm a recent graduate from medical school and a pathology resident living in New York City. Like most girls living in the city, I've found that a lot of my social life revolves around the regular consumption of high-calorie food and alcoholic beverages. I've decided to start a blog about how I am trying to beat the bulge by eating and cooking defensively between social engagements and how even a busy girl can fit exercise into a busy life.

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