March 27th, 2020

Today I am inspired by the incredible ingredient that is kid and adult friendly, BROCCOLI.  I am featuring a delicious, mouthwatering BROCCOLI SOUP.  The kids will love it because it is smooth and creamy without dairy.  For the past several days I have been talking about Superfoods that boost the immune system.  Broccoli certainly is part of that list.  The recipe calls for Onions and Garlic which are on the list.  I have not paid homage yet to Broccoli and Almonds.  I make my own Almond Milk every few days by soaking one cup of non-roasted Almonds overnight.  Then in my Vita Mix blender I add 3 cups of purified water and the one cup of now plumped up Almonds.  After the mixture is smooth I strain it in cheesecloth which separates the solids from the milk itself.  You can use a kitchen towel to do the same thing.  This milk will last 3-4 days, since it is pure and has no thickeners like carrageenen and nothing to make it last.  You'll never taste the same in a packaged Almond Milk at your grocery.  Almonds contain lots of healthy fats, fiber, protein, magnesium and Vitamin E. The health benefits of almonds include lower blood sugar levels, reduced blood pressure and lower cholesterol levels. They can also reduce hunger and promote weight loss.  Now for Broccoli, one of the most important superfoods.  This superfood is loaded with fiber, antioxidants to fight cancer, and vitamin C to aid in iron absorption. Broccoli is a great source of calcium to help control blood pressure and build strong bones.  Broccoli is the main ingredient in today's recipe.  At the end you will add 1/2 cup of Almond Milk to make the soup even creamier.  Enjoy!!

            CREAMY BROCCOLI SOUP

3 Tablespoons Extra Virgin Olive Oil
2 small Carrots, sliced thin
2 ribs Celery, sliced thin
1 - small Sweet Onion, chopped
3 cloves Garlic, minced
2 bunches Broccoli, florets separated and stems sliced
1 teaspoon fresh chopped Thyme
1 Bay Leaf
2 Tablespoons Braggs Liquid Aminos or salt
Ground Pepper
1/4 cup Dry White Wine
4 cups Vegetable Broth
1/2 cup Almond Milk

1)  In a soup pot heat the Extra Virgin Olive Oil and then add the Onions, Celery, Carrots, Fresh Thyme and Bay Leaf.  Stir until all ingredients are covered with oil.  Lower the heat from medium high to low and let simmer for 10 minutes.  
2)  Add the Garlic and stir in for 30 seconds.  Then put the broccoli florets and stems in the pot along with the White Wine, Braggs, Vegetable Broth and Ground Pepper.  Bring to a boil then lower to simmer for 30 minutes.  
3)  After 30 minutes the veggies should be soft.  In batches add to your blender and blend until smooth.  Pour each batch into a bowl and when finished return the soup to the pot.  Add the Almond Milk and stir until completely combined.  Serve hot and enjoy!!!