I'll admit, it doesn't look the most appetizing. And it sounds weird. But it tastes great! Besides that, it's practically a meal in a bowl, when you think about it. It's filling, a little like a chowder, a not- quite- cream- soup, super easy to make and would make great leftovers.
Broccoli Bean Soup
2 Tbsp olive oil
1 medium onion, diced
1 head broccoli, cut into small pieces
1 potato, diced
1 can white beans, drained (I used Great Northern)
5-6 cups broth
1/2 lemon (juice only)
5-8 cloves roasted garlic
1 tsp dried dill
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried rosemary
pinch cayenne
5 drops hot sauce
1/2 cup white wine
1 Tbsp miso
salt and pepper
2 Tbsp sour cream*
1/4 cup cream*
Saute onion and add broccoli in the olive oil, cooking until bright green. Add the potatoes through the white wine. Bring to a boil then simmer for about 1/2 hour. Add the rest of the ingredients, adjust seasonings then give it a blast with the immersion blender. That's it.
*Thanks to
Bazu, I'm on the band wagon. If you're reading this, then you know I'm vegan. So to me, 'normal' dairy products would be vegan products. Ditch the dairy. And the old time lingo. This is liberating!
Believe it or not, today was a soup day while yesterday we had hoped to have a picnic. This is yesterday's dinner. We still had the same food, but the weather dropped 20 degrees so we ate inside. Either way, the food was awesome. Check out that sandwich. It's a take off on the muffaletta in Veganomicon, but made with the leftover vegetables from Saturday night. Let me go on record for saying that the olive salad stuff makes this sandwich. It is addictively good. You can also see a quinoa salad peaking out from the background. I'm trying to learn to like quinoa, but it's not an easy thing for me.
Dinner tonight: I'm thinking Tofu Marsala. With a side of roasted asparagus.
I'll admit, it doesn't look the most appetizing. And it sounds weird. But it tastes great! Besides that, it's practically a meal in a bowl, when you think about it. It's filling, a little like a chowder, a not- quite- cream- soup, super easy to make and would make great leftovers.
Broccoli Bean Soup
2 Tbsp olive oil
1 medium onion, diced
1 head broccoli, cut into small pieces
1 potato, diced
1 can white beans, drained (I used Great Northern)
5-6 cups broth
1/2 lemon (juice only)
5-8 cloves roasted garlic
1 tsp dried dill
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried rosemary
pinch cayenne
5 drops hot sauce
1/2 cup white wine
1 Tbsp miso
salt and pepper
2 Tbsp sour cream*
1/4 cup cream*
Saute onion and add broccoli in the olive oil, cooking until bright green. Add the potatoes through the white wine. Bring to a boil then simmer for about 1/2 hour. Add the rest of the ingredients, adjust seasonings then give it a blast with the immersion blender. That's it.
*Thanks to Bazu, I'm on the band wagon. If you're reading this, then you know I'm vegan. So to me, 'normal' dairy products would be vegan products. Ditch the dairy. And the old time lingo. This is liberating!
Believe it or not, today was a soup day while yesterday we had hoped to have a picnic. This is yesterday's dinner. We still had the same food, but the weather dropped 20 degrees so we ate inside. Either way, the food was awesome. Check out that sandwich. It's a take off on the muffaletta in Veganomicon, but made with the leftover vegetables from Saturday night. Let me go on record for saying that the olive salad stuff makes this sandwich. It is addictively good. You can also see a quinoa salad peaking out from the background. I'm trying to learn to like quinoa, but it's not an easy thing for me.
Dinner tonight: I'm thinking Tofu Marsala. With a side of roasted asparagus.