Don't Lose Heart

 SUPER HEALTHY CREAM OF BROCCOLI SOUP

Super Easy / Super Healthy / Super Tasty

I adapted my broccoli soup recipe from a recipe Dan used to make that used potatoes instead of  cauliflower,  asparagus instead of  broccoli, and chicken stock instead of water. You don’t taste the cauliflower, and best of all, broccoli, cauliflower, leeks, and onions all contain nutrients that are widely believed to fight cancer.

Servings: Amounts shown make around 6 bowls of soup. Make a big batch and keep it in the fridge for a quick and healthy lunch.

Ingredients: broccoli, cauliflower, leeks (optional), onions, margarine, water.
Note: I use EARTH BALANCE spread/margarine. It has a patented blend of expeller-pressed oils that actually help increase good cholesterol while lowering bad. It’s 100% natural, rich in Omega 3′s, and free of GMO’s, trans fats, hydrogenated oils and artificial ingredients of any kind.

Kitchenware: Large pot with lid, steamer, blender.

In a large pot, put water and your steamer and get the water boiling.

Chop the leeks, broccoli, and cauliflower. You can use as much of each ingredient as you like, according to your own tastes. I put equal amounts of broccoli and cauliflower, and a little more leeks, because I like their flavor.

In the steamer pot, put the chopped leeks in first, then the cauliflower. Let them steam for about 20 minutes, then add the broccoli and steam until just tender.

As soon as you’ve put the leeks and cauliflower into the steaming pot, chop up an onion. Again, how much is up to you. I love onions, and I live alone so I use a whole one.

Put a small amount (1 tablespoon will do it) of margarine (or butter) into a skillet. Add the onions over medium to medium high heat and sauté until slightly brown. (You can just sauté them until tender if you like, I like the flavor when they are slightly browned.) When they are done, remove from heat.

Once  your leeks, cauliflower, and broccoli are just tender, and your onions are soft and brown, add the leeks, cauliflower, and broccoli to the onions and go to your blender. Spoon the veggies into the blender until it’s 3/4 full, add water, and blend. Keep adding water until it’s the thickness you like your soup. Let it blend until smooth, just so there are no lumps!

Take the steamer and water out of your pot, and pour the newly blended soup into it. Blend the rest of the veggies and add to pot.

Heat over low to medium low heat and stir until it’s hot. Salt to taste (or not). I usually prefer to let people salt it themselves, since some of our friends and family have high blood pressure or heart problems.

This soup is good served with bagel chips (I like the garlic chips with it) or crackers. You can also grate a little fresh parmesan cheese over it for a fancy touch. I like to put a little broccoli floret in the center for serving. If you want it to look really inviting, take a little olive oil and make designs around the bowl, then sprinkle dried parsley over the olive oil.

Serve and graciously accept the compliments, then you can tell them there is NO CREAM in the soup, and it’s really good for them.

Make a big batch and ladle some into freezer bags – freezes great.