Thank you so much to Abby from Manila Spoon for agreeing to guest post for me. I have absolutely fallen in love with Abby’s blog and recipes. Like my family, hers is a mixed culture family. She is from the Philippines and her husband is from England. She mixes the flavors of both cultures so artfully into her creative recipes. I love that I never know what I am going to see. Her repertoire of food knowledge and cooking seems to know no bounds. Much like me she likes to cook from an international perspective. I know you will enjoy this recipe.
My friend Christie, the author of this amazing blog, has been so kind to ask me to write a blog post for her. I couldn’t say no, after all it was already an honor to even be considered to guest post for her. How can I pass up this chance? After all, I have been a big fan of her ever since I became active in Facebook and I am truly glad to have met her albeit online. She had shown much support for my little blog – Manila Spoon and have helped tremendously in promoting it, too. I love her Winning Wednesdays, particularly, where she gives other bloggers, myself included, the chance to share not only delicious and healthy recipes but a chance to get some exposure too. So guest-posting for her is also my way of returning the kindness that Christie has shown not just to me but to many other bloggers, too. Thanks again Christie for the chance to share one of my favorite winter recipes – Dairy-free Broccoli Soup.
When you live in Michigan, like I do, where winter seem to go on forever – you need to be creative. You not only rely on heavy winter clothing to keep you warm, you need good food that will make you feel you can endure the long winter and actually enjoy it too. I have been trying to come up with new soups this winter season – preferably, healthier versions that are truly delicious too. I didn’t want to make something that mostly rely on milk or cream to make it taste better. Sometimes when there’s too much dairy you almost lose the broccoli taste. Broccoli becomes just a mere addition to brighten the color and make it look healthy but nothing more.
I wanted the broccoli to be the main star of this soup. With the help of a few vegetables added to the mix (that means extra nutrients, too!), this Broccoli soup is wonderful indeed. When puréed it is thick enough and with just the right consistency that you don’t need any cream at all to make it thicker or better. A perfect winter soup indeed! Enjoy!
1 Tablespoon Olive oil
2 Tablespoons, Butter
3 Garlic cloves, minced
1 large or 2 medium onions, chopped
8-10 baby carrots, chopped thinly
1 celery stalk, finely chopped
4 cups or 32 oz chicken or vegetable broth/stock
3 Brocolli trimmed into small florets
Salt and Pepper, to taste
In a large saucepan, melt the butter with the oil. Once the butter has melted, saute the garlic and onions just until aromatic, 30 seconds or less. Stir in the rest of the veggies and cook over gentle heat until tender roughly 6-8 minutes. Pour in the stock/broth and bring to a boil.
Add the broccoli florets and cook until tender. Remove the pan from the heat and let cool for a few minutes.
Pour in the contents of the pan into a blender. Process until smooth. Return the pureed vegetables into the pan and then reheat. Season with salt and pepper, to taste. Ladle into bowls and serve with some crusty French bread and your favorite winter salad! Enjoy this healthy and delicious soup!