I don’t love raw broccoli, so I made three pans of roasted garlic broccoli (chop up broccoli, smash up 5-6 garlic cloves, dump in big bowl, pour olive oil on top, add some salt and pepper, roast at 425 for 20-ish minutes) and used it up in salads, as an easy side, and in this soup because after all of that roasted broccoli, I was getting sick of the roasted stuff too. I don’t like repetition; can you tell? Anyway, this was super easy, delicious, and the kids are loving it too. It will definitely be on the Meatless Monday round of recipes post-Whole30.
If you haven’t already, try making some broccoli stock with those leftover broccoli stems!
- 2-3 stalks broccoli, chopped (about 6 cups)
- Fat of choice
- 5-6 cloves garlic, smashed
- 1 onion, diced
- 6 carrots, diced
- 1 hot pepper, diced
- 6 cups stock
- 1/2 cup cashews
- Salt and pepper to taste
- Roast the broccoli per the instructions above or here.
- Meanwhile, heat the fat of your choice (I used lard) over medium heat. Add the onions and cook until softened and translucent.
- Add the carrots, garlic, and hot pepper (I used a frozen one from my dwindling garden stash). Cook until carrots soften up.
- When broccoli is finished, dump it into the soup pot.
- Add the stock and cook for 5-10 minutes more on low.
- Add the cashews and turn off the heat. To make the soup creamier, it is better to let the cashews soak, so I just let them sit in the soup for at least 20 minutes or so. This step certainly isn't necessary though.
- Using an immersion blender, puree the soup. If you don't have an immersion blender, you can puree the soup in batches.
Adapted from My New Roots
Feel free to add other roasted vegetables to the pot: cauliflower and potatoes come easily to mind. If you’re not avoiding dairy, this is really yummy with a 1/4 cup or so of cream cheese.