Broccoli and Celery soup

18 12 2011


I buy celery.

I see it in the store and I think about celery with almond butter, celery in vegan Waldorf salads, and stirfrys.  So I buy a big load of celery.

Five days later I’m wondering what possessed me to buy two big bundles of celery when I’m the only one in the house who will eat it.  Then I wonder what other food items I buy while completely delusional.

Aside from bad drivers and bad customer service, I really hate to see food wasted but there’s only so much celery with almond butter a girl can eat.

*enter THE MIRACLE OF SOUP, stage left*

So, I used the food processor I borrowed from my neighbor and I made soup.

By the way I gotta give some props to Jamie Oliver for suggesting the use of a food processor for chopping.  I was watching some episodes of 30-Minute Meals and he constantly uses his food processor.  I knew it could chop.  I knew it could save time.  I knew it could make my life easier.  But for some reason I felt that cutting food by hand is character building stuff and should never be done by a machine.  Don’t get me wrong, when time permits, I like to get to know the carrots I’m chopping but sometimes time does not permit.

*enter FOOD PROCESSOR, stage right, walk to centre of stage and hold hands with soup*

Broccoli and Celery Soup

1 Tbsp cooking oil of your choice (optional)

1/4 cup diced onion

2 cups chopped broccoli

3 – 4 cups chopped celery, depending on how much you committed yourself to consuming this week

1 medium sized potato

1 tsp ground cumin

4 – 6 cups vegetable broth or water

salt and pepper to taste

Begin by getting everything chopped up and ready to roll.  This is where I saved time by using a food processor.  Don’t worry about mixing up the onion, broccoli, celery and potato; they’re all getting in the pot together at the same time, so they can get mixed up during the chopping process.

Place a large soup pot on medium high heat with oil, if using.  If you’re not using oil, add a touch of water to the bottom of the pot to prevent everything from sticking.  Sauté onion, celery, broccoli, and potato for 3 – 6 minutes, until the veggies begin get fragrant and the broccoli is bright green.  Stir in ground cumin and sauté for another minute.

Stir in 4 cups of vegetable broth or water, preferably hot.  Depending on how long you cook your soup and how thick you like it, 4 cups may be enough broth or you may need to add a little extra.  Season with salt and pepper to taste.  Allow soup to simmer for at least 30 minutes, although it can rest on low heat for an hour or more if you’d like to take your time preparing this soup.

Purée soup in a blender or food processor before serving.  You can either purée your soup right before eating or do in advance – honestly, this soup is very forgiving.

The flavors are really simple and clean, but you can feel free to change up the spices or add herbs.  You can also substitute peas (fresh or frozen) for the broccoli.  If you like your soup more creamy you can add a splash of non-dairy milk or an extra potato in the first step.





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