I love soup. I am that oddball person who cooks up a big pot of soup when it’s 80 degrees outside, and this is a super cheap and delicious option-it makes 10 servings! The key to a great warm weather soup is flavor and texture. In the dead of winter, chunky beef and thick creamy stock is appealing, but in warmer weather, I crave a light and refreshing taste. This soup is fresh, fragrant, and chock full of vegetables. It’s also low calorie, the key to making a cream sauce lower calorie is to puree golden potatoes with half and half (I use an immersion blender, but a food processor or blender works too).
2 heads broccoli ($1.50)
2 large carrots ($0.64)
2 golden potatoes ($0.38)
3 stalks celery ($0.15)
5 cloves garlic ($0.36)
3 cups vegetable stock ($0.05)
1 cup half and half ($1.08)
1 tsp. smoked paprika ($0.03)
1 tbsp. onion powder ($0.04)
1 tbsp. basil ($0.04)
olive oil ($0.15)
Step by Step
1. First chop garlic and celery. Saute them in your soup pot with enough olive oil to cover the surface. Add in herbs.
2. Once the celery has turned an even more vibrant shade of green, deglaze with water/vegetable stock (throw bouillon in now, if that’s what you’re using).
3. Peel and chop your potatoes and add them to the pot.
4. Turn heat to high and cook uncovered for 10 minutes.
5. While your stock is simmering away, wash and chop your broccoli florets. Peel and chop your carrots now as well.
6. Now you can add the broccoli and almond milk to the pot. Cook on high for another 10 minutes, gradually breaking apart the broccoli with a wooden spoon (it should be tender, it will fall apart easily).
7. Once the broccoli has cooked for 10 minutes, use your immersion blender to puree the mixture. You may want to turn the heat down for this part because it may splatter a bit.
8. Now add in the carrots, cover with the heat on medium for another 10 minutes.
Now uncover, and serve up your delicious green soup! The carrots should be beautifully tender and the stock creamy, with a bit of texture from the florets.