We're pretty lucky, our kid loves anything with broccoli in it. This 'green soup' was a huge hit here tonight with adults and child. This stew is perfect for your Whole30, or every day meals.
4 cups cauliflower, chopped and steamed
4 cups broccoli, chopped and steamed
2 cups chicken broth
1 head of roasted garlic
Salt and Pepper, to taste
4 slices of bacon, chopped and cooked until crisp (if desired. trust me, you desire)
Roast your garlic:
- Preheat your oven to 375*.
- Cut the top off of a head of garlic.
- Place in tin foil.
- Drizzle with olive or coconut oil.
- Wrap in the foil and roast for 45 minutes.
Steam your broccoli and cauliflower while your garlic is roasting.
Working in batches, using your blender, puree the broccoli and cauliflower with some broth.
Add the roasted garlic into one of the batches.
Put the soup back into a large pot and combine all the batches. Heat until warm. Add more broth if you prefer your stew to have a thinner consistency. Season with salt and pepper.
Serve in bowls and top with bacon.
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Wednesday, October 9, 2013
Friday, September 6, 2013
Recipe - Roast Broccoli
Two heads of Broccoli cut into large florets.
Oil (We prefer to use Avocado or Coconut)
Preheat oven AND a baking sheet to 400F
Toss the broccoli in a large bowl with your oil. We use Avocado oil now that we can find it easily but we used Coconut oil for years. Avocado oil stays liquid when it hits the cool broccoli. The problem we had with coconut oil however is that it solidifies almost instantly with cold broccoli so you need to toss it in oil and bake almost immediately or it almost turns into a glue.
Pour the broccoli out onto the preheated baking tray. I sprinkle with salt and pepper now rather than in the bowl since I find that the salt and pepper clump together in there. Give the tray a quick shake to level out the broccoli.
Roast for 20-25 minutes until stalks start to brown and buds darken.
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