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Broccoli-Zucchini Soup

It actually does get cold in Las Vegas. This soup we made one rather cold winter night out of some simple ingredients. Served with a nice sandwich made of prosciutto, arugula, soy cheese and avocado, it hit the spot.

1 head broccoli
2 medium zucchini
1 1/2 C vegetable broth
1 garlic clove
Sea salt + ground black pepper to taste
Garnish: julienned zucchini and walnuts

Chop the broccoli into large sections, cube the zucchini, smash the garlic clove and put all of it into a pot of boiling water.  When the broccoli is soft, about 12 minutes, drain the water and add the vegetable stock. Bring to a boil. Pour all of the contents into a food processor and blend until you reach a good consistency (if you like chunky, go big, if smooth, blend longer). Be sure to vent the food processor or blender while the soup is in since the heat will accumulate. To vent, cover the opening with a clean kitchen towel or cheesecloth while in operation.

Image by MadeForJen

1 comment:

  1. Wow, this looks so good! I'm always looking for new ways to get in some broccoli!