Tales of a Yogini in the kitchen: Rainy Day Creamy Broccoli Soup

This soup is one of my favs because it is easily modified to what you have available in the fridge. It is also very creamy with the potato, chickpeas and milk. This soup is a favorite main dish in our home. I highly recommend using a hand blender for soups like this, it makes logistics of blending and clean up so much easier. I like to soak a bunch of beans or chick peas a the beginning of the week and then put them in the freezer for use. It saves so much prep time.

Most of the ingredients for Broccoli Soup

Most of the ingredients for Broccoli Soup

Ingredients

  • 6 cups broccoli florets (I use 1 head of Broccoli) chopped
  • 1 onion
  • 1 potato (peeled optional)
  • 1 cup soaked chickpeas
  • 2 cups cauliflower florets, chopped (optional)
  • Chicken or Vegetable Stock (if bought low sodium is better) or water and bouillion cube
  • Milk of choice – I use skim
  • 1 1/2 tsp ground cumin
  • 1 tsp black pepper
  • salt to taste
  • 1 tbsp olive oil
  • 1 tsp ground garlic or 2 garlic cloves

Other fun spice additions – Can be added while blending to taste

  • nutmeg
  • herbes de provence
  • cayenne pepper

Directions

  1. If using water and bullion cube, boil a kettle of water while doing the rest of the prep.
  2. Put the olive oil in a soup pot and heat over medium flame. Chop the onion and put it in the pot to begin sautéing, stir occasionally.
  3. Clean and chop the potato. I sometimes skin the potato, sometimes not. Yukon gold potatoes are optimal, but not crucial. When the onion is translucent, add the potato and chickpeas to the pot, stirring occasionally.
  4. Clean the garlic. Clean and chop the broccoli and cauliflower. I use the stems too, This soup is actually a great way to use up broccoli stems that you don’t need for other recipes. Add the broccoli, garlic cloves and the cauliflower.
  5. Cover the veggies with liquids. I do half and half of the water and bullion or stock and milk. If using the water I like to start with the heated water and add the bullion cube then, but it doesn’t really matter. Stir.
  6. Season as you like. This time I used garlic powder and cumin with some fresh ground black pepper.
  7.  Simmer covered, stirring occasionally until the veggies are soft. If you want a thicker soup, uncover the pot.
  8. Turn off the heat, uncover and let the soup sit for a while (15 mins?) and then blend. I really like our hand held blender, it is really convenient.
  9. Your soup is ready to serve. Make any spice adjustments as you blend to get the spices nice and evenly distributed.

IMG_7226Serve and enjoy!

Kayla Ankeny, SahajaSoma

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Tales of a Yogini in the kitchen: Mixed Marriage Butternut Couscous

Leftovers!

Leftovers!

We had some leftovers last time I made this recipe. AND I had just found some organic butternut squash. If you haven’t lived in the developing world (even in a large city in the developing world) finding something like organic butternut squash is kind of awesome. So, I took the leftovers of the lentils and the couscous from this recipe, mixed it together and used it to fill the butternut squash. What is kind of cool about this is that couscous is often served with pumpkin, the flavors really do go well together.

Mixed Marriage Butternut Couscous

Ingredients

  • 1 butternut squash
  • leftover filling (can be augmented with other yummy things if you wish, more salsa or whatever.)
  • olive oil
  • salt
  • pepper
  • cinnamon (any spices you want)
  • water
  • chopped cilantro (optional)
  • chopped feta (optional)
Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Wash, and cut the squash in half top to bottom. Hollow out  the insides. You can season the squash anyway you like. I also like to put some olive oil on the flesh of the squash with cinnamon and salt and pepper.
  3. Place squash, cut sides down, in a 9×13 baking dish. Pour water into dish around squash halves.
  4. Bake in the preheated oven for about 1 hour until tender.
  5. Turn the squash right side up and fill with the leftover lentil and couscous mixture.
  6. Place back in the oven and let bake for another half hour.
  7. Garnish with feta and cilantro.

Bes7a! Enjoy! Bon appetit!

Kayla Ankeny, SahajaSoma