I’m a foodie. I love trying new foods from around the world and close to home. I enjoy cooking new foods, the tastes and textures, the exploratory science of it—especially if someone else will clean up the dishes afterwards. My husband, Justin, also likes trying new foods. He enjoys eating what I cook and, joy of joys, he cleans up afterwards. Heaven!
So a few years ago, when I first set out on my journey towards healthful eating, I grieved. So much of what I enjoy is not deemed “healthful”—at least not in the quantities I prefer. (Seriously. Who eats one chocolate chip cookie and says in all honesty, “Oooh, I couldn’t possibly eat another.”) All I could think was a life devoted to raw kale and quinoa, and I wanted to cry. (No offense intended to devotees of kale and quinoa, but they are bland. Yes. Yes they are.) We’ve tried multiple eating plans and Justin graciously settles in to whatever is on the menu. And, through trial and error, I’ve discovered that being a foodie and choosing to eat healthfully are not mutually exclusive! I’m not talking about “cheat days.” I’m talking about discovering wholly healthful, tasty, EASY cooking that even my three and five-year-old boys enjoy. That was a huge bonus! In this space I’ll add a recipe or two of the month, something to “chew on” that hopefully you’ll enjoy, too.
Today I made Creamy Broccoli Soup for lunch. And it was—as always—a hit. I love it when the boys ask for seconds of something that is basically just vegetables. This recipe is based on a Curves plan recipe and is dreamy in flavor, texture and color
Creamy Dreamy Broccoli Soup
3 Cups diced broccoli (or try broccoli and cauliflower mixed)
¼ Red onion, diced
2 ½ cups chicken or vegetable broth (I love Better Than Boullion© Rotisserie Chicken)
Sautee onion in a little butter in a large soup pot. Add broth and broccoli. Simmer over medium-low heat until broccoli is tender. (Or go the easy route as I do and pick up the steam-able bags of broccoli, pop them in the microwave for 5 minutes and voila! Easy peas-y!)
1 Cup milk mixed with 1 tsp corn starch
1 Tbs lemon juice
Dash of ground red pepper (more or less to taste)
½ tsp garlic
Mix well and bring to a simmer. Using an immersion blender, blend soup to smooth texture. (Or blend in food processor in small batches.) Top with a sprinkle of cheddar cheese or a drizzle of cream. My five-year-old, who is none-too-keen on vegetables, has declared this beautiful green soup “AWESOME, Mom!”
That it is, son. That it is!