Cream of “Broccoli Hates You” Soup

Tuesday, January 13th, 2015

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Now that the holidays have passed, I’m concentrating all my foodie efforts on finishing up that review of Sharon Gannon’s Simple Recipes for Joy. To wit: yesterday I made a batch of Cream of Broccoli Soup, with a few notable changes:

a) Instead of adding the onions and garlic near the end of the cook cycle, I sauteed them in a bit of oil first and then kept them in the pot, along with the split peas/lentils. Tasty!

b) I swapped out the split peas (I’m allergic!) for green lentils. I think they worked okay; the soup has a fairly greenish hue, don’t you think? Plus they don’t have to cook nearly as long as the peas, so bonus.

The result was okay; certainly not the tastiest soup I’ve ever had (even just from this particular cookbook), but not the worst either (that distinction would go to French Onion, which I thought I’d love but totally loathed). It’s a little on the bland side and could use a few extra spices to mix things up. Also, I bet some green beans would be a nice addition, and green the soup up a bit.

I do loved creamed soups, on account of you can get them started hours in advance and just let everything simmer until you’re ready to blend and eat. No need to worry about overcooking, you know?

Unfortunately, the broccoli wreaked havoc on my intestines (hence the title of this post). Well, it was either that or the chickpea salad I had earlier in the day. Probably both.

Note to self: only splurge on one gas-making meal in one day.

Roasted Carrot and Potato Soup & Sicilian Bread Pie with Broccoli

Tuesday, April 23rd, 2013

Epic mealtime was epic.

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After a slew of cold and rainy weather, I was craving some hot soup and warm bread something crazy. Enter: Roasted Carrot and Potato Soup from Robin Robertson’s The Vegetarian Meat & Potatoes Cookbook (hint: not just for vegetarians!) and Sicilian Bread Pie with Broccoli from Vegan Italiano, by Donna Klein. (Reviewed yesterday, in point o’ facts!)

Rich, creamy, and super-savory, the soup is a new favorite. It takes a little extra planning, since you’ve gotta roast the veggies beforehand, but it’s so worth it. (Bonus points for using leftover roasted vegetables.) You’re supposed to process the whole shebang in a blender or food processor, but I like my soup a little chunky, so I set about 1/3 aside – you can spot a stray carrot piece in the photo above.

Pre-blender, the soup resembles chicken noodle, with potatoes playing the role of featured carb. Also quite delicious! Not creamy, but still totally nom-worthy.

The bread pie was more of a pain; the refrigerated french bread dough didn’t take kindly to my efforts to reshape it from a rectangle to a circle. But I persevered and, while the pie ended up a bit misshapen (like all my pies inevitably do), it was still really good.

The top and bottom pieces didn’t completely fuse together, so I was able to remove the top piece for dunking purposes. Turns out that this soup? Was made for bread.

Craving, satisfied.

Linguine with Broccoli Sauce and Garlic

Monday, March 25th, 2013

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…from Donna Klein’s Vegan Italiano. Simple, quick, and super-tasty, with just nine little ingredients. (Though I cheated and added a tenth: namely, some sundried tomatoes I had sitting around, taking up space in the fridge.)

What’s that? Not a fan of broccoli?

(More below the fold…)