Another fine and hearty soup from Appetite for Reduction, using one of my favorite vegetables of all time, BROCCOLI. For anyone who does not have the pleasure of owning this fantastic cookbook, I found the recipe online here, at GoDairyfree.org.
Here in new England, the only "chowda" in most folks' bowls is clam. For this recipe, however, we swap out our shelled friends for some broccoli, and leave behind the heavy cream and butter for some luscious potatoes and unsweetened almond milk. Besides potatoes, the recipe calls for a parsnip, which is not one of my usual pantry staples. Apparently, it is not Stop and Shop's either, which made me sad because I really wanted to try one in this recipe. No parsnips to be found.
So, in steps a turnip, and we call it a day. Turnip can be subbed in some recipes that call for parsnip. It is described as having a "celery-like" flavor, which I thought would be perfect for a soup such as this one.
And, I was right! This soup rocked. Although the directions instruct you to puree HALF the soup and leave the rest a little chunky and thick. I submerged my immersion blender in the soup pot, and literally tapped the button, and within 6 seconds, the entire pot was pureed. So much for that... and so much for my Job Lot $15.00 immersion blender been cheap and crappy.
So, since the soup was now silky smooth, and a delightful shade of green. I decided to chop up a bunch of RAW broccoli to add some texture back. Good call. The crunch of the raw broccoli added just the right body to the soup, and at 150 calories a serving, you can't go wrong. Thank you, Isa. This was a fabulous, low-cal lunch for a week. ^_^
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