"Cream" of Broccoli Soup

During the winter, I miss the fresh veggies of summer, but broccoli is such a great main-stay through the colder months.  This is about as easy as they come for a quick soup.

Ingredients:

4 cups broccoli florets, steamed until soft

1/2 sweet onion, chopped and carmelized, about 1/2 cup (optional)

2-3 cups chicken broth

1/2 cup coconut milk

Salt and pepper to taste

Fresh thyme is good, too.

Method:

Steam the broccoli til soft.

(If you decide to use thyme, or another herb, you can steam it with the broccoli.)

Add it to a 6 quart pan.

Add chicken broth.

Mash the broccoli down into the broth, then use a stick blender or Magic Bullet to blend it up.

Add the coconut milk and blend again.

Heat until just serving temperature.

Season and serve.

Another option is the addition of steamed greens.  Just add them to the broccoli in either the pot or the Magic Bullet and proceed.

"Cream" of Vegetable Soup

This is a wonderful soup for fall.  I freeze some of the summer's bounty of zucchini and yellow squash so I'll have some for this soup after the warmth of the season has fled.

1 sweet onion, or a leek, peeled or cleaned and chopped
3 large carrots, chopped
4 Tablespoons butter (or olive or coconut oil)
2 pounds of potatoes, scrubbed and chopped.  I leave about half of the skins on.  I most often use Russets, but Yukon Golds or Red Potatoes are awesome.
2 quarts chicken broth
Several sprigs of fresh thyme tied together
4 summer squash (zucchini, yellow crookneck, etc.) sliced
Sea salt
Sour Cream or creme fraiche

Saute the onions or leeks and the carrots in the butter or oil until they are very soft.

Add the sauteed veggies to a stock pot, along with the chicken broth and potatoes, and bring to a boil.
Skim the foam and then reduce the heat and add the thyme sprigs.
Cover and cook until the potatoes are soft.
Add the summer squash and cook for another 10 minutes or so, until it is tender.

Remove the thyme.

Puree the soup with a stick blender.

Add water if the soup is too thick.

Season to taste.

Serve topped with sour cream or creme fraiche.

Greek Lentil Soup

This one is a copy-cat from a local bakery and cafe.  I had it a few times there, and just really enjoyed it.

How to:

4 cups green lentils, soaked in filtered water and 1 T raw apple cider vinegar, lemon juice or whey, for 12-24 hours.
2 quarts chicken broth 
1-2 quarts filtered water

Drain soaked lentils, add to a stock pot with 2 quarts chicken broth and 1-2 quarts filtered water (or all broth).  Adjust liquid during cooking.  The consistency of the soup should be loose, not dense.

Bring to a boil, skim the foam, reduce heat and bring to a simmer.  Total cooking time is 45-60 minutes.

Meanwhile, get the veggies ready:

Butter and olive oil for sauteeing
1 medium sweet onion, chopped & sauteed in butter and olive oil til almost carmelized
4 medium carrots, chopped & sauteed in butter and olive oil
1/2 - 8.5 oz. bottle of sundried tomatoes, chopped
4 green onions, sliced
4 garlic scapes, sliced & sauteed (or a head of minced garlic)
3-4 cups fresh spinach, chopped
2 t fresh oregano, chopped
1 T fresh peppermint, chopped
Salt and pepper to taste

Add the sauteed onions and carrots to the soup pot.
Add sundried tomatoes.
Continue to simmer until about 15 minutes til the end of cooking time.
Add the green onions, garlic scapes, spinach and fresh herbs and continue to simmer for another 15 minutes or so.
Adjust seasonings and serve.