Clean Eating Broccoli Soup

Everything in moderation – that is my food philosophy. I guess that is why I love the whole foods life style so much. I feel like I get to enjoy the best from every food group, but I still get to  enjoy treats. However, every once in a while I feel that I need to give my body a break by returning to truly simple foods. Grains, meat, and dairy can be difficult to digest, but when we simplify our diet, our system has a chance to detox. I did this a few weeks ago, just after New Years, to gain momentum for nourishing my body this year. It is amazing what a difference even a few days can make. This recipe has a very simple ingredient list, but is still tasty and satisfying. I loved how the beans gave it a creamy texture without dairy.

You can eat this meal if you want to detox, but it also fits well for those who are on special diets, such as GFDF or vegetarian/vegan with a few simple adjustments (see notes below). Simplicity is not just good for the body, but can also be good for the soul. I wanted to encourage our readers who are participating in Lent by providing a simple lunch, appetizer, or a lighter dinner for this season.

Clean Eating Broccoli Soup

Author/Source:

Kim @ Onceamonthmom.com

Ingredients:

• 0.5 pound broccoli, cut into florets
• 0.5 pound cauliflower, cut into florets
• 2 Tablespoons olive oil
• 1 cup diced onions
• 2 teaspoons minced garlic
• 15 ounces cannellini beans (or other white beans)
• 2.5 cups chicken broth (GFDF or vegetable broth can be substituted)
• 1 teaspoon dried basil
• salt and pepper to taste
• grated Parmesan cheese and toasted pine nuts (option garnish; leave off for special diets)

Directions:

Place cauliflower in a large pot and add 1-2 inches of water. Bring to a boil and steam about 10 minutes. Add broccoli and cook another 3-5 minutes until broccoli is tender and bright green and cauliflower is soft. Drain and set aside. Return pot to the stove and heat olive oil over medium heat. Add onions and cook 3-5 minutes until soft. Add garlic and cook 1-2 more minutes until fragrant. Add beans, broth, and basil. Bring to a boil, then remove from heat. Stir in broccoli, reserving 1/2 cup for garnish. Use a blender (or food processor or immersion blender) to puree soup until smooth. Season with salt and pepper to taste and stir in reserved broccoli. Garnish with shaved Parmesan cheese and toasted pine nuts if desired.

Freezing Directions:

Prepare as directed above (but do not garnish). Allow soup to cool. Divide among freezer bags, label, and store. To serve: Thaw and reheat soup. Garnish with shaved Parmesan cheese and toasted pine nuts if desired.

Servings: 4

**conversion chart image provided by Erik Spiekermann

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This entry was posted on Thursday, February 14th, 2013 at 8:30 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.