Today’s recipe is Chunky Broccoli Soup. When it’s cold and rainy outside, I can’t think of a better way to warm up than enjoying a hearty, flavorful bowl of soup. It was cold and rainy outside this weekend but just because it’s sunny again here in Encino doesn’t mean you can’t still enjoy a great soup! LOL!
Broccoli is the star ingredient in this soup but there are plenty of other vegetables in my Chunky Broccoli Soup, making it a delicious and nutritious treat. I basically start most of my soups the same way: onions, garlic, celery and carrots sautéed in olive oil. Then add the main ingredient (today it’s broccoli); next add the vegetable broth and seasonings. Take note: although my Chunky Broccoli Soup isn’t made with cream or cheese it certainly tastes creamy and delicious! And if seasoned properly…I guarantee you won’t miss it! It’s simple, healthy, tasty and always a winner!
Since it’s Valentine’s Day this Friday, call all the people you love and tell them just that, I Love You….
Ali in the Valley
Chunky Broccoli Soup...
Author: Alison Ball
2 tbsp of olive oil
1 small onion diced
2 stalks celery diced
2 large carrots diced
2 cloves garlic minced
kosher salt and freshly-ground black pepper to taste
2 quarts vegetable broth
2 bunches of broccoli stalks
1 fennel bulb chopped optional
1 green onion chopped
pomegranate seeds for garnish optional
6-8 dashes hot sauce
Heat olive oil in a large, heavy saucepan or 5-quart dutch oven over medium heat.
Add onions, celery, carrots and garlic. Cook, stirring, until vegetables are softened, 3-4 minutes. Season with salt and pepper. Add broccoli florets then add vegetable broth. Let broccoli soup simmer, uncovered, until broccoli are fork tender. Turn of heat.
Use an immersion hand held blender to puree the broccoli soup, leaving some of the broccoli soup still somewhat chunky. Or transfer broccoli soup to a blender, and puree in batches.
Add hot sauce. Taste, and adjust seasonings.
Garnish with chopped green onions and pomegranate seeds.