Green Goddess Soup

– Broccoli & Sweet Corn Soup

Watching the temperature plummet in New England whilst I sat here in Mumbai made me feel really bad for all of you back home, and I wanted to share this recipe to help everyone endure the bombogenesis show that mother nature sent along our East Coast.

I turned a traditionally creamy and cheesy soup into a chunky and healthier version without losing any flavor. Just add a piece of bread, or a warm Panini and you’ll be ready to weather any storms left this season.

Serves 4-6

    4-5 cups broccoli cut into ½ inch pieces (including stems if using full broccoli)
    1 medium onion chopped
    ½ cup fresh or frozen corn kernels
    1½ cups sliced mushrooms
    1 cup red peppers chopped
    ½ cup celery chopped
    1 tbsp. minced garlic
    2 tbsp. fresh parsley chopped
    2 tbsp. olive oil
    1 tsp. salt
    ¼ tsp. ground black pepper
    ½ tsp. tamari sauce
    1 cup of whole milk
    4-5 cups of vegetable stock or water

  1. Heat the olive oil in a soup pan
  2. When hot, lower the heat and add the garlic, celery and onions and stir until the onions are translucent – add a pinch of salt to start building the flavors
  3. Then add the mushrooms and corn, cook down all the juices, about 10 minutes, add another couple of pinches of salt at this point
  4. When the mushroom liquid has evaporated, add the peppers and broccoli stems and some florets, reserve some florets of later
  5. Add the remaining salt and pepper and stir fry all the veggies
  6. When done and cooled off, take ½ to ¾ of the veggies and blend using the stock or water
  7. Pour the blended portion of the veggies back to the pot with the remaining chunks of veggies
  8. Adjust the amount of liquid by adding more, and add the tamari sauce, stir and taste for salt and pepper – adjust as needed
  9. Bring the soup to a boil and add the milk just before serving, stir gently so as to not break into curd
  10. Tip – You can also use a couple of slices of stale bread to help thicken the soup instead of milk if you’d like to keep this soup vegan

  11. Serve hot, garnished with the parsley, some shredded cheddar or parmesan cheese and a chunk of your favorite bread

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