Possibly The Easiest Broccoli Soup Ever (or pureed soup heaven)

I used to think I hated soup. Not really my thing. The cooked carrots in soup made me gag and I just can't handle the texture most veggies have after swimming around in broth for such a long period of time. But now I have to renege because I have discovered that pureed soup is my jam. I am obsessed.  Give me a veggie, some stock and my immersion blender and I will make it happen.

I had some kohlrabi in my fridge. And I love kohlrabi (super weird I know) but my grandpa used to grow it. Every summer I looked forward to getting some from his garden (along with a ton of sweet corn). I would just cut and eat it raw. Yummy, awesome goodness.  

Kohlrabi is also a super nutrient dense food (meaning it has a ton of stuff that is great for you for not that many calories.) It is rich in vitamin C and some B vitamins too. According to fitday.com it contains "vitamin B6, thiamin, riboflavin, niacin, pantothenic acid and folate. B vitamins play a role in increasing metabolic rates and maintaining healthy skin and hair." Seriously, I didn't need an excuse to love the stuff but anything that helps my metabolism goes straight to the top of my favorite list. They are like the teachers' pets of all the veggies out there. Gold stars all the way.


And, of course, broccoli is pretty awesome too. So this recipe is a win, win. Easy, fast, healthy and yummy (I may or may not start salivating when I think about it.)

Since soup has become my dumping ground for random veggies, I decided to take some inspiration from a broccoli soup recipe I found online and just modify it a little bit. It may be the best soup I’ve ever made (either that or I am just getting better with practice.)

Here is what I did –

2 boxes of veggie stock

2 heads of broccoli

2 large kohlrabi

1 sweet onion

TBS (or so) olive oil

Salt and pepper to taste

I cooked the onion and kohlrabi in the bottom of the pot with some olive oil until the onion started to become translucent. I added the stock and the chopped up broccoli and brought it to a boil. Turn down the heat and simmer for 30-45 minutes. Let it cool and blend.

So it turns out kind of like a cream of broccoli soup sans dairy. Of course it isn’t as creamy as the real thing without the help of some type of dairy. If you aren’t avoiding dairy completely (or need a little something to make you feel like you are cheating) you can grate some parmesan on top or even add a little goat cheese. 

On a side note the original recipe called for just using water, boiling the broccoli in it, putting the broccoli in a blender and slowly adding the water back in until the soup was the desired constancy (You can check out the recipe I used for inspiration here.) I like stock and the flavor it gives it so I used stock. And if you don't have kohlrabi, skip it. Add a potato. Whatever. Just another reason I love making soup! It is hard to mess up. A great way to use up veggies that are (rapidly) heading toward their expiration date. And it is super easy to double or triple the batch, freeze and pull out on a freezing night -- like tonight-- or a day where getting a cooked meal on the table will just not happen. Heat and eat. Whoot!