broccoli

Cream of Broccoli Soup

If you're looking for a super healthy soup recipe, this isn't it, BUT it is a much lighter spin on the original, traditionally made with heavy cream and flour.  We traded organic half and half and potatoes to thicken this seasonal soup.  It does not disappoint! 

 
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What You'll Need:

3 Tbsp grass fed butter 

1 large onion, chopped

4 stalks celery, chopped

2 cloves garlic, minced 

6 small red potatoes, cubed (or 1 large baking potato)

 

2 large bunches broccoli with stems, chopped (8-ish cups)

2 c veggie broth (try making your own, here)

2 c filtered water

1 1/2 tsp sea salt 

1/2 tsp ground pepper 

 

1 cup grass fed half and half

1/4 shredded Parmesan or other hard, sharp cheese


Melt butter in a large soup pot.  Add onion, celery, garlic and potatoes.  Cook for 3-5 minutes, or until aromatic.  

Add broccoli, broth, water, salt and pepper.  Bring to a boil.  Reduce to a simmer.  Cook until broccoli is tender; about 20 minutes. 

Remove from heat, remove lid, and cool for 15-20 minutes before adding half and half + cheese.

Puree using an immersion blender (seriously the best investment ever, if you don't already have one.  Find the one we love here.), or transfer to a blender.  


Serves 6 as a main, 8-10 as a side.  Freezes well.  

 

 

Roasted Brocolli

If you're tired of eating your veggies, it is time you mix it up!!  Roasting is a great way to savor the full flavor--perfect alongside your protein of choice, or a top a bed of brown rice or quinoa! 

4 c chopped veggies of choice (think broccoli, cauliflower, eggplant, peppers, sweet potato, summer/winter squash...anything goes here)

2 Tbsp olive oil

1 tsp sea or Himilayan salt


Preheat oven to 375*

Combine ingredients in a large tupperware container with a lid.  Shake to coat.  

Spread evenly on a baking sheet.  Bake for 15-20 minutes.


Serves 2

Vegetable Pasta Salad

This is our favorite go-to pasta salad. Perfect healthy option to take along with you to picnic celebrations all summer long!  If you do this right, you'll end up with a giant, flavorful, chopped salad, with some pasta tossed in!

 
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What You'll Need

4 c dry pasta (choose brown rice pasta, OR for a protein punch, chickpea pasta!)

3/4 c olive oil
1/3 c fresh basil, sliced into thin strips

1/4 c red wine vinegar
1/2 tsp salt
1/4 tsp black pepper
1 clove minced garlic
1 tbsp. Dijon mustard

8 c fresh veggies, chopped (anything goes here--broccoli, peppers, cukes, edamame, summer squash, spinach or other greens...) 
3 medium tomatoes, OR 1 pint cherry tomatoes, chopped
1 c kalamata olives
1/4 c fresh parsley or additional basil

1 c shredded parmesan cheese, right from the block


Bring water to a boil for the pasta. 

Meanwhile, mix basil and olive oil from. Basil will begin to infuse the oil. It will be awesome. 

In a separate bowl, mix ingredients for the dressing in a small bowl. Wisk.


Then, chop up those veggies and toss into a large serving bowl.

Drain and rinse cooked pasta with cool water. Add to veggie bowl.

Add dressing and basil infused oil. Top with Parmesan and toss.

Trust me when I say you will never make another pasta salad with bottled Italian dressing again. Ever.


Serves 8-12, perfect as a picnic side, main, or to have in the fridge for lunch all week.