I always go in phases with food and right now I'm in my broccoli soup and Welsh Rarebit phase. I think this is the perfect dinner. It's so quick and easy to make, and feels healthy because you get so many greens (broccoli and spinach). I use the Food 52 recipe for Welsh Rarebit (link here) and this broccoli soup recipe below, inspired by The Davidson Standard Instagram account. Measurements are all rough estimate as I make it a little different every time.
Broccoli Soup
Olive oil
½ yellow onion, chopped
¼ cup chopped carrot
3 cloves of garlic, minced
Sprinkle of red chili flakes
¼ t turmeric (or even less)
3 cups stock – I used 1.5 cups veggie stock and 1.5 cups chicken stock
1 bag of frozen broccoli (10 oz bag)
Pepper
Salt – depending on saltiness of your stock, sometimes not needed
Heat olive oil in a large Dutch oven over medium heat. Add onion and sauté until it starts to soften, making sure to stir so it never burns. Add carrot and sauté for a few minutes. Add garlic (and a little more olive oil if needed so garlic never burns). Sprinkle with chili flakes and some turmeric, then add the frozen broccoli and stock. Bring to a boil. Reduce heat and cook for 5-10 minutes. Using an immersion blender, blend soup to your desired texture, depending if you like it thicker or more brothy. Add pepper and taste to see if salt is needed.
Topping options:
Chives
Hemp seeds
Chia seeds
Parmesan
Any kind of sprouts
Lemon juice
Fresh pepper
