I find it super frustrating to find rotting vegetables or even those that are on their way there in our fridge. We cook everyday, so I expect that all of our food be in the best condition for eating. By the time the food goes south, it’s not as crisp, or as yummy. Nor is it as nutrionally sound, I am assuming. So to find a rotting carrot, and a brocoolli way past its prime (it has a brownish head already), some browning kangkong (water spinach leaves), AAAAND a sayote going soft on me, I got annoyed. But rather than rant over that, I decided to make use of the carrot and brocolli, and left the rest to ate Pines.
Since the green was too brown for my liking, I decided to make it into a soup. How healthy can a soup get? I sauteed some onion and garlic, added the wilting carrot and brown brocolli, and let it get soft. I added some broth and salt to it.
Once cooked, I dumped everything in the blender and pureed it until it was, well, a soup. I added some milk to further smoothern th emix.
In the pan, I melted some butter, and added some flour. I added milk, whixked it a bit, then added the pureed soup. Adjust seasoning if necessary. Serve hot! 🙂
It tasted like regular stir-fried or sauteed vegetables, which it is, but in soup form 😛
Brocolli Soup Recipe
1 carrot, rough dice
1 brocolli head, cut into pieces
onion and garlic, diced
2 to 3 cups broth
1 to 2 cups milk
2 to 3 tablespoons flour
2 tablespoons butter
Lightly saute the aromatics, followed by the carrots and brocolli. Season with salt, and then add broth. Puree once the vegetables are soft, puree up to fine soup. Set aside.
In the same pan, melt the butter, and add the flour, and allow the flour to cook, creating a roux. Whisk in the milk, then add the soup. Cook. 🙂 Adjust thickness to your liking. Eat 🙂