Creamy (heathly!) soup

While I was deep conditioning my hair (it gets so dry in the winter!), I decided to whip up a batch of creamy, delicious soup for lunches and dinners. I love how there isn’t any cream in here so I don’t feel bad about eating it, resolutions and all being considered.

Broccoli Soup

 Serves 4-6

-2 tbsp olive oil

-1/2 medium onion, chopped

-2 celery stalks, chopped

-2 cups vegetable broth

-1 medium to large potato, peeled and cut into pieces

-6 cups frozen broccoli florets

-2 tbsp all purpose flour

-salt/ pepper to taste

Heat 1 tbsp oil in a medium size sauce pot. Add onion and celery; sauté for 5-7 minutes until onion is translucent. Add broth, potato, and broccoli to the pot. The broccoli will not fit perfectly into the measuring cups- don’t worry about the gaps that appear. Bring to a boil, then turn down to simmer for 15 to 20 minutes until the potato pieces are soft. Mash or hand blend according to your consistency preference. As the pot is simmering, mix remaining 1 tbsp oil and flour over medium heat to form a roux. It should form a light brown mixture that looks like wet sand. Add a small amount of broccoli soup to the pan with the roux mixture. This ensures that you will get all the roux from one pan to the other. Once the soup and roux are thoroughly combined, stir the mixture into the large pot of soup. Stir and heat until thickened. Season with salt/ pepper. Serve with your favorite toppings such as cheese, crackers, or sour cream. Enjoy!


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