Sunday, July 28, 2013

Roasted Broccoli Soup - low fat

3 heads fresh broccoli 
1 onion, cut into wedges
2 cloves garlic, peeled
4 cups chicken broth or stock (or broth of your choice)
salt and pepper, to taste
1/8 teaspoon Cajun Seasoning (if desired)

NOTE: if not watching fat intake, add 1/2 cup shredded cheese (whatever your favorite is)
Preheat oven to 400F. 

Cut the broccoli into florets and place them on a lined cookie sheet, with onions and garlic.
Lightly sprinkle Extra Virgin Olive Oil on the top of the vegetables. Bake for 20 minutes until vegetables are soft. 
While the vegetables are roasting, heat the chicken broth. Bring to a boil and reduce the heat. Cook covered on very low until vegetables are ready.
Add the vegetable mixture to the broth. Set aside to cool slightly. 
Puree it, in batches, in the blender until very smooth. (see NOTE below)
Return puree to the pot and add Cajun Seasoning, and salt and pepper to taste. Simmer for 10 minutes. Ladle into bowls and serve, sprinkled with shredded cheese.
NOTE: Be careful when using the blender with hot liquids. Hold blender cap down securely, and only fill blender half way.

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