healthy cream of broccoli soup

In an effort to keep up with my January goals and eat more plants I have been making a lot of soup.  I love a meal that is comforting and healthy and can be made in one pot.

This creamy broccoli soup is vegan and super healthy.  I ate it with a grilled cheese, apple, and arugula sandwich.  SO good! It was the perfect lunch.

Healthy Cream of Broccoli Soup
-3 cups broccoli florets, roughly chopped
-2 cups cauliflower florets, roughly chopped
-1 cup chopped potato...any kind if fine, I used golden yukon potatoes
-1 medium onion, diced
-3 cloves of garlic, crushed
-1/2 cup hazelnuts
-5 cups vegetable broth
-salt, pepper, and olive oil

Heat two tablespoons of olive oil in a large soup pot over medium-high heat.  Add the onions, broccoli, cauliflower, and potatoes and saute for about five minutes.  Add the crushed garlic to the pan and continue to cook for another minute or two.

Finally, toss in the hazelnuts and pour in the vegetable broth.  Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes...until the vegetables are soft.

Blend the soup to your liking and season with salt and pepper.   So simple and delicious.

Roasted Apple + Butternut Squash Soup

This soup is so easy and delicious and as a bonus, it is also super healthy.  It is full of vitamin rich squash, it's very low fat, and has a nice sweet flavor.  I topped my soup with a tablespoon of low fat sour cream.  It was the perfect accompaniment. 

Roasted Apple + Butternut Squash Soup {makes about 5 servings}
-5 heaping cups of butternut squash, cut into large pieces {I'/ lazy so I just used 2 bags of pre-cut squash from Trader Joe's}
-1 large apple, cut into large pieces
-1 large onion, cut into large pieces
-6 cups of vegetable broth
-1/2 teaspoon of ground cinnamon
-1/2 teaspoon of ground ginger
-1/2 teaspoon of garlic powder
-salt, pepper, and about a tablespoon of olive oil


1. Set the oven at 400 degrees and lay the squash pieces, apple pieces, and onion pieces out onto a large baking sheet.  Sprinkle the cinnamon, ginger, a little salt and pepper, and one tablespoon olive oil over the squash, apple, and onion,  Use a large spoon or your hands to toss all together.
2. Roast for about 45 minutes.
3. Remove pan from oven and dump everything into a large soup pot.  Cover with 6 cups of vegetable stock and simmer for about 20 minutes.  
4. Turn off the heat and allow the soup to cool for a little before blending.  If I have time, I like for the soup to completely cool before I blend.  Blending hot liquids can be a little risky...if you decide to blend while the soup is still hot, crack open the lid of the blender and cover with a dish towel.  This will allow steam to escape and will prevent the soup from popping the lid off the blender....and burning you in the face {I had this happen once, it is not fun :)}.
5. Serve with sour cream on top and/or with a few crackers.

Enjoy!

p.s. If you are looking to lose a few pounds before Spring, this recipe is Love Food: Lose Weight approved!

White Bean and Spinach Soup

Wow, it is taking me just about foreeeevvvveeerrrr to get through this 12 Days of Soup series I created, umm, last October.


I guess I haven't been eating as much soup as I intended to eat this winter.....


Anyways, here is my latest creation - it is healthy, hearty, and super tasty.  Top it with a little fresh parmesan and - YUM!

White Bean and Spinach Soup {makes about 5 servings}
-1 can of cannellini beans {aka white kidney beans}
-1 bag of baby spinach leaves
-1 medium onion, diced
-3 cloves of garlic, minced
-3 pieces of pancetta or bacon, diced
-4 cups of chicken or vegetable broth
-olive oil, salt and pepper


1. In a large pot, saute the pancetta or bacon in a tiny bit of olive oil.  As it gets crispy, add the onion and continue to saute until soft.  Last add the garlic and the spinach.  The spinach will seem like a lot at first, but it will quickly cook down.

2. Once spinach has cooked down, add the broth and bring the soup to a boil.  Reduce heat, mix in the beans, and simmer for about 7 minutes.


That's it - Enjoy!

Low Fat Broccoli and Cheese Soup

I figured this 12 days of soups thing would take me...oh, about 12 days.  I guess I was being a little too ambitious :).


My third soup is super easy, healthy, and, might I add, so delicious. Trust me, you won't miss all the fat and calories that come with a traditional broccoli and cheese soup.

Broccoli and Cheese Soup {serves 4}

- 3 cups of broccoli, chopped

-1 small onion, diced

-3 stalks of celery, diced

-2 cloves of garlic, minced

-1 small yellow potato {about ½ cup chopped}

-4 cups of chicken or vegetable broth

-1/2 cup fat free evaporated milk

-2 ounces shredded low fat sharp cheddar {or 1/2 cup}

-olive oil, salt, and pepper

1. In a large pot, heat one tablespoon of olive oil over medium heat.  Saute the onions, celery, potato, and broccoli for about 5 minutes.  Add in the garlic and cook for another minute.
2. Add the chicken broth and bring to a boil.  Reduce heat and simmer for about 20 minutes – until the broccoli and potatoes are soft.
3. Remove soup from the heat and stir in the fat free evaporated milk.  Allow to cool for about 20 minutes and blend {in batches} until smooth. 
4. Return the smooth soup to the pot and re-heat.  Stir in the cheese and taste.  Add a little salt and some pepper.