Broccoli Soup, A Winter Classic

I recently read an article on "healthy" soups. All of them broth based, mostly vegetarian and tofu, made with low sodium, fat free, lite, low fat ingredients.

*Phew!* It seems like an awful lot of work just to cook good food, doesn't it?

With the blizzard like conditions last night, I decided to test this theory with a hearty favorite- Cheesy Broccoli Soup.
But instead of cream, butter, cheese and sour cream... I switched it out for more flavorful, healthy options.

Broccoli Soup
3 tbsp olive oil
1 whole onion, diced
3 heads of garlic, minced
2 heads of broccoli, including peeled stems, diced
2 cups chicken stock
2 cups water
Salt and pepper, to taste
Fresh lemon juice, to taste
1 cup extra sharp cheddar cheese

In a large stockpot, drizzle olive oil and heat over medium. Add diced onion and garlic and saute until soft and translucent. Add broccoli with chicken stock and water and cook until tender. Blend half of the soup in a food processor or blender until smooth. Return to pot and season to taste with salt, pepper and lemon juice. Garnish with cheddar cheese just before serving.

Simple? Yes. Delicious? Absolutely.
The best part is- if you aren't a fan of lemon juice, change it out for chili powder. Have extra leeks or potatoes? Throw them in too!
Don't ever be held back by a recipe. Every new thing in the world of cooking was created by trying something new.

P l a y w i t h y o u r f o o d.