When Jake and I came home from his first chemo treatment, he was famished. For some reason I was thinking he wasn’t going to be hungry at all, so really hadn’t planned anything for lunch for us. (I have no clue what I was thinking on that one).
I realized I needed to get something going for dinner that night that was easy for Jake to eat and easy for his mom to re-heat for him while I was at class. I had this recipe marked in theCancer-Fighting Kitchen, and decided to make this the first recipe we would have.
Creamy Broccoli Potato Soup
- 2 tablespoons olive oil
- 1 cup finely diced onion
- 2 glove garlic, chopped
- 2 cups peeled and finely diced Yukon gold potatoes ( I ended up using 6 small potatoes)
- 1/2 teaspoon sea salt
- 3/4 pound broccoli ( I ended up using about 2 cups of frozen broccoli)
- 4 1/2 cups chicken broth ( The recipe calls for their homemade chicken broth, but I used organic store-bought as I haven’t made my own yet)
- 1 teaspoon nutmeg
- Shredded cheddar cheese for garnish
Heat olive oil in a large pan over medium heat, then add onions until lightly golden brown, about 3-4 minutes. Stir in garlic, potatoes and 1/4 teaspoon sea salt. Saute until the potatoes are tender.
Meanwhile, cut the broccoli into small pieces, stem and all. (If using fresh broccoli, peel stem and you can use).
Once the potatoes are tender, pour 1/2 cup chicken broth in to the pan to deglaze. Turn the heat down to medium-low and cook until the liquid is reduced by half the amount.
Add the broccoli and remaining sea salt. Stir, cover and cook until the broccoli is tender, about 3-4 minutes.
Pour half of the broccoli and potato mixture along with 2 cups of the remaining broth into the blend and blend until smooth. Pour the blended mix into a large soup pot. Repeat the process for the remaining broccoli and potato mixture.
Stir in the nutmeg and gently heat the soup over low heat.
Do a FASS check to see if you want to add ground pepper, additional sea salt or lemon juice.
Garnish with shredded cheese.
The CFK notes that you can store in the refrigerator for up to 4 days. It says nothing about freezing, which makes sense.
The color is beautiful and the flavors are mild. This soup was super easy to make and rather tasty. Jake and I agreed that this soup will make the rotation of soups to make when he needs something light.