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Judi and Shari Zucker
The Double Energy Twins
Double Energy
Recipe
for this month
Hearty Broccoli
Cheese Soup
Healthy Cooking
Hearty Broccoli Cheese Soup
Yield 6 servingsBroccoli is a very nutritious vegetable with cancer-preventing properties¼ cop water
1 tablespoon fresh lemon juice
2 small bunches broccoli (1 ½ cups of florets)
1 tablespoon extra-virgin olive oil
1 onion, chopped
2 garlic cloves, minced
3 cups Nanz’s Vegetable Stock (page 124), or other vegetable stock
3 large russet potatoes, scrubbed and diced (about 2 cups)
¼ teaspoon ground nutmeg
¼ teaspoon garlic powder
1 cup dairy or non-dairy milk
4 ounces Monterey Jack cheese or non-dairy Monterey Jack-style cheese, shredded (1 cup)
Pour the water and lemon juice into a small saucepan and bring to a boil over medium heat. Add the broccoli and cook until tender, but still crisp. Drain the broccoli and set aside. Heat the oil in a large saucepan over medium heat and add the onion and garlic. Sauté until translucent and soft. Add the broccoli, vegetable stock, potatoes, nutmeg, and garlic powder. Bring to a boil, then cover, lower the heat, and simmer for 1 hour. Transfer the soup to a food processor or blender and process in batches until smooth. Return the soup to the pan and add the milk and cheese. Reheat the soup and serve.
Special Note: when a recipe calls for “liquid sweetener of choice” that means that one can use maple syrup, honey, agave sweetener or any other liquid sweetener you would like.
When a recipe calls for “Dairy or non dairy” that means that one can use traditional dairy milk or soy, rice or almond milk.
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