Simple, healthy, warm and easy. This soup (and a glass of wine, of course) was a great way to wind down on a cool fall day.This was one of the easiest dishes I've made from the book. And easy usually pleases me. It was also very healthy, with just a few simple ingredients.
While I can't claim it was amazing, which is partly because I'm just not a "soup person," it was undoubtedly good.
I admit that I didn't use any of the fresh herbs. When I saw each would cost me $2-3, I couldn't bear to part with those dollars just for a soup garnish that would be tasted and gone in the flash of a pan. Sometimes the condiment or topping can make or break a dish, but in this case, I wasn't too worried about it.
One tip: Our immersion blender didn't do much to the broccoli other than spin it around, so I ended up putting about 1/3 - 1/2 of the broccoli, along with some broth, in the blender. This gave the soup a bit of added thickness and color, too.
This was also one of the cheaper dishes I've made in a while. It was roughly $6-7. And since it was one pot, the cleanup was also a breeze.
Because of the healthiness, simplicity and price of it, I'm sure we'll make it again on a cold winter night.
This recipe is on page 138 of Veganomicon.
