Hearty Broccoli/Vegetable/Cheese Soup
Sometimes I want something more substantial than a broth-based soup but still with a lot of healthy vegetables. You know, like a comfort soup that doesn't blow out my waistline in the process. Like, a cheesy broccoli soup that isn't gooey thick. That pulls a satisfied "ummm!" from your lips as the first steaming spoonful slides down. With a variety of tastes and textures that is pleasing and exciting all at once.
Give this one a try. This recipe makes a bit more soup but it will be gone quickly! It's pretty in almost a harlequin way - chunks of carrots juxtaposed against green swirls of spinach and darker splotches of kale, all mingled with broccoli florets and pieces, submerged in a smooth cheesy base. Cheese and fish sauce provide the umami for this soup to "turn the corner" as my Gram would say!
Ingredients
- 1 Medium Onion (coarsely chopped)
- 4 Garlic Cloves (Minced)
- 2 cup Carrots (Small chunks)
- 6 oz Baby Spinach (Lightly chopped)
- 6 oz Baby Kale (Lightly Chopped)
- 1.5 lb Broccoli (Stems chopped, florets divided)
- 32 floz Chicken Stock (Bone broth preferred)
- 1 lb Cheddar Cheese (Shredded)
- 1/3 cup Cornstarch
- 2 cup Milk (Oat milk preferred)
- 1 tbsp Fish Sauce
- 1/2 cup Wild Rice (Cooked)
- 3 oz Extra Virgin Olive Oil
- 2 cup Water (or to taste)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- dash Hot Sauce
Instructions
- Pour EVOO into a large (10 qt.) pot and turn heat to medium.
- Add carrots and cook for 5 minutes, stirring frequently.
- Add onions and continue to cook until onions become translucent.
- Stir in minced garlic and continue to cook for 1 minute, or until fragrant.
- Add broccoli and chicken stock. Add water just to cover. Place a lid over the pot and bring mixture to a boil. immediately reduce heat and simmer for 15 - 20 minutes, until broccoli florets are al dente. Do not overcook the broccoli or you will compromise mouthfeel in the finished dish. You want all of the vegetable elements to offer a distinct presence with every spoonful - not overcooked and yet not too firm.
- OPTIONAL: Remove half of the broccoli and onions from the soup mixture, place in a blender and process until just broken up. Return to pot and stir in milk.
- Reduce heat to low.
- In a medium bowl, toss cornstarch with the cheddar cheese, then add to soup, stirring constantly. Add fish sauce. Increase heat and continue cooking and stirring gently until soup begins to bubble. Continue simmering for 5 minutes.
- Stir in broccoli and kale. Cover pot and let sit for 10 minutes. Add water if needed.
- Garnish each bowl with the wild rice and serve immediately accompanied by a warm, toasty bread of your choice.
Harriett's Cooking