Vegetable Broccoli Soup

Of the best variety.  You know, the knock your socks off variety of vegetable soup.

During the past week, winter finally struck the south.  Down to 20 degrees, and in the teens in the early morning.  This is crazy cold to me.  crazycrazycrazy.

SO. I present to you:  Vegetable Broccoli Soup ~

about 2 tbsp olive oil

1 tbsp chopped garlic

1 large yellow onion

2 large to medium potatoes

2 medium sized carrots

2 stalks of celery

1 can of corn {or frozen}

8 cups of broccoli

8 cups of broth of choice

2-4 cups fresh spinach

1/2 milk of choice

garlic powder to taste

salt and pepper to taste

cheese 🙂

Serves at least 8

First things first.  Chop up the onion, nothing neat…as long as it in in random sized chunks and pieces you are more then good {!}

Cover the bottom of a large {tall} pot with olive oil.  Roughly 2 tbsp.  Add onion and cook on low to med heat for about 5 -8 minutes.  Until onion is soft.

Example of large hearty soup pot

While the onion cooks go ahead and chop up the two potatoes.

And the celery and carrots.  I used a bunch of baby carrots for a lack of larger ones.

Add chopped potatoes, carrots, and celery to the pot.  Give a good stir.  With a rustic wooden spoon if you prefer.

Add garlic, the 8 cups of broth {I used chicken but would have normally used vegetable}, the corn, and the 8 cups of broccoli {I used frozen broccoli}.  Give a good stir.

Bring to a boil then lower heat and simmer for about ten minutes.  Potatoes and broccoli should be tender and cooked through.  Since I made this in the morning I turned the heat off after about 10 minutes and let the soup cool down a bit before blending.

Since this is a family sized recipe you can cut it in half for smaller portions.  A hand blender probably would have been a smarter option, but instead I blended it in my regular blender in three batches.  Pouring into a large metal bowl as I emptied the pot.  Yes.  I had a a lot of time on my hands on this cold winter morning.  OR I was avoiding having to brave the outdoors. . .

As I blended each bath I would leave room at the top and add a few handfuls of the spinach.  Do this all three times.  Blend completley.  Then put in fridge if your are serving later.  If you are serving immedietly, pour all the blended soup back in the pot and heat on low to medium heat.

Add the 1/2 cup of milk.  Stir.  Garlic powder to taste.  Salt and pepper to taste.  And a large handful or two of cheese if desired.  When hot everything is ready to serve.

Topped with cheese and a garlic hot sauce.

In all honesty.  Some of the BEST soup.  I.  Have.  Ever.  Ever.  Had.

Now GO.  Go and keep yourself warm and out of the cold with some soup<3


Garlic & Rosemary Hot~Bean Dip


I am beyond excited to be back.

For the first time in 6 months I have access to a kitchen.

Never take that privilege for granted.

AND SO… I present to you

Garlic & Rosemary Hot~Bean Dip

Sometimes you need one of those in-between meals.  Not big enough to count as lunch or dinner, but not just a mere snack either.  What could be better than a hot bean dip.  With sauteed onions, loads of garlic, and the subtle hint of rosemary it is a party for your taste buds.

Garlic & Rosemary Hot~Bean Dip

adapted from Danatreat

3 tbsp olive oil

1 onion

3 cloves of fresh garlic

1-2 tbsp fresh rosemary

2 cans of great northern beans [any white bean would work]

1/2 tsp salt

1 tbsp white wine vinegar

1 tbsp dry bread crumbs


black pepper

grated parmesan cheese

Preheat your oven to 350°F.  Mince garlic and onion and sauté with olive oil ( about 1 tbsp) in a saucepan over medium heat until cooked and semitransparent.  Add rosemary and desired amount of salt and pepper and stir till combined.  Transfer into a food processor along with the beans (drained and rinsed), white wine vinegar, 1 tbsp olive oil, 3 tbsp water – and blend.

Combine 1 tbsp olive oil with bread crumbs and parmesan cheese.  Pour the bean mixture into an oven safe dish, use a flat spoon to even out, then top with the bread crumb combo.

Cook for around 20 minutes, until the top is a golden brown and serve hot.  Is great with blue corn chips, or toasted bread.

I ended up topping with some additional shredded cheese at the last moment.  It was great for a mid-afternoon ‘meal’ and would be a perfect appetizer.  Next time I would top with extra rosemary.

bon appétit

Green Garlic Goddess Hummus

In the midst of all my bread-making, I mean packing for France, that I am in the middle of I realized that their was NO hummus in the house.  This was also the time that I realized I must have some with lunch tomorrow.  No surprise.  So I searched for some recipes and was about to give up when I discovered the pantry’s lack of tahini….  Then I found this fabulous recipe on the broccoli hut site for a goddess hummus that used goddess dressing in place of tahini, and yes I always have some of that on hand 😉

Green Garlic Goddess Hummus ~
1 cup cooked chick peas
1-2 tbsp Annie’s Goddess dressing [add more to taste if needed]
1.5 tbsp minced garlic
1 tbsp lemon juice
handful of Spinach
salt – to taste
a few dashes of garlic tabasco.
Blend together in a food processor.  Enjoy 😉

I multiplied this recipe about 3 to 4 times to have a large enough batch for the next few days.  So much better then store bought!