Broccoli, Basil & Mozzarella Soup

On a grey, rainy day like today nothing seems as appetizing to me as a warm, hearty bowl of soup, wouldn’t you agree?

It was pouring cats and dogs so I couldn’t be bothered to run down to the store, so I looked in the fridge and using what I had at hand, I made this soup that turned out so delicious that I think it’ll be a favorite from now on.

It is a healthier take on the traditional broccoli and cheddar soup and it has a bit of an Italian-inspired twist. But most importantly, it’s quick and easy to make and it tastes amazing.

Enjoy!

Delicious, hearty and creamy

Delicious, hearty and creamy

Ingredients

  • 2 tbs olive oil
  • 400 gr broccoli florets and stem, chopped
  • 2 large carrots, chopped
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 cups fresh spinach
  • 1 large handful fresh basil leaves
  • 2 cups vegetable or chicken stock
  • 3/4 – 1 cup milk (of your preference)
  • 125 gr light shredded mozzarella cheese
  • salt and pepper to taste

Method

  • In a large pot pour the 2 tbs. olive oil and heat over medium heat.
  • Once the oil is hot, add the broccoli, carrots, onion and garlic to the pot and, stirring often, gently fry the vegetables till broccoli florets begin to get a lovely bright green color.
  • Add the 2 cups of stock to the pot, cover with the lid, turn down the heat to low and let it simmer till the vegetables are tender enough that you can easily pierce them with a fork. (approximately 10-15 min, check often as you don’t want to overcook either)
  • Remove the soup from the heat and using a hand blender, blend the vegetables and stock to a soup directly in the pot.
  • Add the fresh spinach and basil to the pot and blend into the soup with the hand blender.
  • If you do not have a hand blender, you can also use a regular blender, just remember to add and blend the spinach and basil last as we want to retain the bright green color.
  • Once the soup is blended, return the pot to the low heat and add the milk (either 3/4 or 1 cup milk depending on whether you like you soup thick or thinner in consistency).
  • When the soup is nice and hot, remove from the heat and add the shredded mozzarella to pot, stir well into the soup and serve immediately.
  • Topping suggestion: you could add some more shredded mozzarella, fresh basil, a tad olive oil and perhaps some turkey bacon bits.
  • Enjoy! 🙂

 

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