All that for five people. What can I say? I'm a feeder.
Anyway, BROCCOLI. What to do with the broccoli? Roast it? Chop it into a salad? Turn it into soup? Mmm ... soup ...
While this soup has a very smooth and creamy texture, it contains absolutely no dairy or dairy analogue. The home-made turkey broth lends the soup lots of flavor and richness with very little added fat (I made good use of my OXO Good Grips fat separator) -- for all it deliciousness, this is really quite a healthy soup. Definitely be making it again as winter sets in.
Creamy No-Dairy Broccoli SoupYield: 8
- 1 Tbsp extra-virgin olive oil
- 1 medium sweet onion, chopped
- 2 large carrots, chopped
- 4 large cloves garlic, chopped
- 1 tsp chopped fresh thyme
- 20 oz fresh broccoli florets
- 4 cups home-made turkey broth
- Salt and black pepper, as desired
- Heat oil in a French/Dutch oven over medium heat. Add onion and carrots. Cook, stirring occasionally, until carrots are softened and onion is translucent. Add garlic and thyme. Cook, stirring, until very fragrant.
- Add broccoli florets and broth. Bring pot to a simmer. Reduce heat and cook until very broccoli is very tender, about 20 minutes. Remove from heat and let cool.
- When cool, puree the soup with a stick blender until desired level of smoothness is reached. Season with salt and pepper, as desired.
This is a very thick soup, so feel free to add more broth if you prefer a thinner one! Also, if you use vegetable broth, this dish is perfectly appropriate for vegans and vegetarians.