Monday, March 26, 2012

Broccoli Soup

Serves ~ 4

1 small red onion, finely diced
2 cloves garlic, minced
4 scallions, finely sliced
Salt and pepper
splash of water
1-2 heads broccoli, including stems, roughly chopped
2 zucchini, diced
6 stems asparagus, sliced into 1cm lengths
1/2 c white wine
2 cans veggie broth

To a hot medium-large sized pot add the onion, garlic and scallions and sauté with salt and pepper, adding a splash of water to prevent sticking.
Add all the green vegetables followed by the 1/2 c white wine and sweat.
Then add the cans of stock and bring to the boil.
After a few minutes of bubbling, turn it down to simmer for about 15 minutes, until the vegetables are soft, but still a nice bright green.
At this point you can serve as is, with a good chunk of crusty bread... 
Or you can blend it and serve it with said bread, but also a dollop of the reserved unblended veggies.

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