Posts Tagged ‘broccoli’

Creamy Roasted Broccoli Soup

November 1, 2010

So pretty in a jar, ready to share with friends!

In the last post I said that I thought the roasted Broccoli & Cauliflower (or either alone) would make a good soup. Here’s the yummy recipe I made. I was in a hurry so didn’t take a lot of pictures (in fact I only took one, of the soup in a jar ready to go to our friends house for dinner!) There weren’t any leftovers either 🙂

Ingredients:

Directions:

  • This works best in a Vita-Mix or other powerful blender, but if you don’t have one, you can add the ingredients to the liquid more slowly.
  • Put the Roasted Broccoli and nut milk in the blender and puree on high until smooth
  • Add the cashews and sugar and blend again until smooth.
  • If you have a Vita-mix, your soup is now nice and warm and ready to eat!
  • If you don’t have a Vita-mix, pour your soup into a medium saucepan and heat over medium heat until warmed through.

This made 2 quarts of soup, and 4 of us finished it as a light dinner with salad. It tastes very different from traditional cream of broccoli soup in a good way!

Advertisements

Roasted Broccoli and Cauliflower

October 26, 2010

Roasted to sweet goodness!

A friend of mine brought over a full grocery bag of fresh broccoli and cauliflower the other day, and so I decided to make a recipe I came up with the last time I had an abundance of fresh broccoli! The last time, I figured this out because I’d also had a lot (like 20#!) of cherry tomatoes that were starting to go soft, and I’d roasted them, so I figured why not try roasting broccoli? Now broccoli and cauliflower are closely related, so mixing them seemed to be just fine. The amount I had filled two 9″x13″ baking pans, and could easily be halved. I do plan on trying to make a blended broccoli soup with the leftovers, so I’ll let you know how that goes.

Ingredients:

  • 3# of broccoli and/or cauliflower florets
  • 1 head of garlic coarsely chopped
  • 1/4c olive oil
  • 1t salt
  • 1t pepper
  • 1/4c lemon juice
  • 1c nutritional yeast
  • 1/2c (or more!) of any one or combination: slivered almonds, pine nuts, sunflower seeds, pumpkin seeds (optional but gives a nice crunch, and I like to include nuts or beans in most recipes to give it more substance)

Directions:

  • Preheat oven to 425*
  • Wash and trim the broccoli and cauliflower florets, then dry thoroughly. If they are wet they’ll steam and not end up with the crunchy roasted texture.
  • Toss the broccoli and cauliflower florets with the chopped garlic, olive oil, salt and pepper
  • Spread the broccoli and cauliflower floret mixture in baking dishes in a single layer. You don’t want to stack the florets as they won’t roast well. Use multiple pans if necessary.
  • Roast in a 425* oven for 20 minutes
  • Toss the roasted broccoli and cauliflower with lemon juice, nutritional yeast, and nuts or seeds

I like it as is, or topping a baked potato. I think it would make a good soup as well. It really gives the broccoli and cauliflower a different flavor than the usual boiling or steaming does. Even stir frying doesn’t match this. I hope you enjoy this recipe. Please share you comments!

Chopped and ready to be prepared for roasting!