Saturday, March 12, 2011

Creamy Broccoli Soup

Creamy soups are some of my favorite indulgences and I've often wondered why it's so hard to make them in a healthy way.

When I found this creamy broccoli soup recipe in CLEAN START, I was really excited to try it out!

I modified it from the original version (I left out the miso it calls for and added pepper) and the soup definitely didn't disappoint! My 2-year-old and I both loved the soup in the original form, but the ingredient list would be really easy to modify for babies and toddlers.

For babies, hold back some broccoli and steam it while you're cooking the soup. Mix in a little vegetable stock, mash and, voila! A perfect baby-appropriate, wholesome meal.

For toddlers who might not like the strong taste of the soup, follow the same steps listed for babies above, but skip the mashing. Mix steamed broccoli and the stock for a toddler-friendly soup.

- 2 garlic cloves, peeled
- 1 medium yellow onion
- 2 Tbsp extra virgin olive oil
- 2 cups rice milk
- 1 cup rolled oats
- 3 cups vegetable stock
- 1/4 cup water
- 1 Tbsp freshly ground pepper

In soup pot or large Dutch oven over medium heat, saute garlic and onion in olive oil until soft (about 3 minutes).

Prepare broccoli by peeling stalks and discarding tough ends. Cut remaining stalks and tops into bite-sized pieces and add to pot with onions and garlic. Add rice milk, oats, pepper and vegetable stock. Bring to boil and stir, making sure all oats are submerged in stock. Reduce heat to medium, cover and simmer 10 minutes or until broccoli is soft. Remove from heat.

Using handheld blender or food processor, puree soup until smooth and creamy.

Bon apetit!

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