How To: Broccoli

If you were to ask my husband what some of his favourite foods are, broccoli would definitely be at the top of that list.

So would President’s Choice white cheddar mac and cheese, smart food, baby carrots, and corn pops. But definitely broccoli too. And wouldn’t you know it…it’s also one of my favourites, so it is a regularly featured vegetable in this household.

One of the things I love about this green tree-like vegetable, is that it can be cooked and eaten in so many ways!  Raw as part of a veggie tray or salad, simply steamed as your veggie side, stir fried with some beef, chicken or tofu, or boiled until soft and pureed into a delicious soup…it really is the most versatile veggie out there. And it can be easily prepped and stored in your fridge until your ready to use it. Simply chop off the thick stocks, cut into small florets, and place in a tupperware until your ready to get your broccoli on.

Two of my favourite ways to enjoy broccoli are simply roasted and pureed into a silky smooth soup. You can roast broccoli using the same method as our easy roasted vegetables. If you can stop yourself from eating the whole tray of browned and caramelized florets, add them to your next salad or pasta or serve simply along side roasted fish or chicken and potatoes…an easy one pan weeknight dinner!

Broccoli and cheddar is a classic pairing and broccoli and cheddar in a soup is pure comfort in a bowl. But what I love about this easy version, is the addition of canned white beans to add a nice thick texture, without muddling the flavour with cream or flour. And they add some added protein and fibre to boot!

The addition of some fresh broccoli post immersion blender leaves bright green flecks of fresh broccoli dispersed throughout the creamy and cheesy base. Cook up a batch on the weekend, portion into tupperwares, and you will be counting down the hours until lunch time!

Broccoli and Cheddar Soup

Serves 4
Dietary Vegetarian
Website Closet Cooking

Ingredients

  • 1/2 Tbsp olive oil
  • 1 onion (chopped)
  • 2 Cloves garlic (minced)
  • 1 head broccoli (woody stalks removed and chopped into small pieces)
  • 1 can white beans (drained and rinsed)
  • 4 Cups vegetable broth
  • 1 cup old cheddar (grated)
  • 2 Tbsp grainy mustard

Note

I love topping this soup with some more cheddar when serving! Cauliflower would also be a great sub if you want a change from broccoli.

Directions

1. Heat olive oil in a large pot over medium heat and add onion. Saute until tender, about 5 minutes. Add garlic and saute for 2-3 minutes.
2. Add vegetable broth, white beans, and half of the broccoli. Bring to a boil, reduce heat, cover, and simmer for about 20 minutes, or until broccoli is very tender.
3. Puree with immersion blender until smooth. Add remaining broccoli and lightly puree, leaving pieces of broccoli whole.
4. Add cheddar and mustard and stir until cheese is melted. Season to taste with salt and pepper.

I think broccoli may make it to the top of your favourite food list too!

Dara

 

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