Brrrrrrr
We’re supposed to have a low of 19 today. I just heard from my Aunt in North Dakota and their high is going to be four below zero. Four below zero, people. For a high. Now, what goes better with cold, Winter weather than a nice, steamy bowl of soup? And vodka doesn’t count. So, right, it’s soup.
This is not only a healthy soup but a super foods soup. It has both broccoli and (to make it creamy), tofu. That is, in fact, my most favorite tofu trick. It’ll take on the flavor of whatever you add it to and with the help of a blender, it’ll creamify soups and sauces quite nicely.
Hearty Broccoli & Tofu Soup
1 tbsp olive oil
1 medium onion, sliced
2 clove garlic, minced
1 medium red potato, diced into chunks (I didn’t peel mine. You could also use a small russet potato but I’d peel that one)
1/2 tsp dried thyme
1/2 tsp kosher salt
4 cups chicken broth, homemade or low-sodium boxed
12 oz fresh broccoli florets
1/4 cup tofu, cut into 1-inch cubes (I usually just cut 1/4 of the block of tofu off, cube it up and call that 1/4 of a cup)
1 tsp fresh lemon juice
1/4 cup Parmesan cheese, grated
pinch of red pepper flakes
Freshly ground black pepper
Heat the oil in a soup pot, over medium heat. Add the onion, thyme and garlic and cook until translucent, about 5 minutes.
Add the diced potato, salt, tofu cubes, red pepper flakes and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes.
Add the broccoli and simmer for 3 minutes.
Use a blender to puree the soup (do it on batches).
Return to the pot and stir in the Parmesan cheese and lemon juice. Bring to a simmer, taste, and adjust the salt and pepper. Serve, eat and you’re done. Now, onto the vodka because damn, it’s cold outside.
Super foods used: Broccoli and Soy — you could also, if you wanted to be super sneaky, add about a half cup of defrosted, chopped spinach to the soup when you add the potatoes and tofu and have three super foods!
We really liked this soup, though I’m not going to lie, the cheese would have been the icing on the cake. But we still really liked it. I served it with the homeade 7 grain bread I made last week (and sliced and froze). I also took the rest of the tofu, dredged it in a soy sauce/worchestire sauce mix and fried with EVO. Such a great little meal.
Oh good, I’m glad you guys liked it. Yeah, I’m not disciplined enough to make it wihout the cheese! 🙂
Cheese! Cheese! Must have cheese!
The whole spread does sound like a great meal. Next SFF has no cheese at all. Lentil Patties in pita bread, with spinach, tomatoes, olives and yogurt. Coming tomorrow…