Veggie Soup

Over the past 2 weeks I have had a lot of strange and exotic foods on here, so I have decided to step back a bit with some awesome yet more basic dishes for the next week. I am starting today with a nice veggie soup. This soup began in my head as a healthier cream of broccoli, but sort of turned into a huge pot of veggie party. The reason was that I wanted a lot of mirepoix to kick up the flavor, and I also wanted a potato and some cauliflower to make it extra creamy. I wanted these veggies for the extra creamy factor because I wanted it to be healthy so I was using (not much) milk instead of (a bunch of) cream. I didn’t want to use much cheese either.

Mirepoix plus garlic. What does Giada always call this, she says Italians call this mixture, I can’t remember. Oh yea, where are the carrots?

In a bag! Sorry guys I know this is very Rachael Ray, but I swear they didn’t have normal carrots at the store. I even asked the manager!

I love the cross section on broccoli stocks. Make sure to add these to the soup.

At this point, you can just chop and drop… Seriously is Rachael doing a guest post today?

2 skinned and chopped potatoes went in.

This is after I added the cauliflower, vegetable stock, some thyme, and a few Jason Bay leaves.

Just let it simmer for a half hour or so, stirring occasionally.

There was so much soup, we had to blend it in 4 or 5 batches. Pot to blender, blender to bowl.

Back on the heat, creamy and delicious, we added some cheese. Half gruyere, half cheddar. Both sharp so we could taste the flavor but use less.

It seems like a lot of cheese, but this is like 25 servings of soup at least. You should see my freezer. It’s awesome.

Warming, filling, hearty, delicious, and good for you!

This was how much was left over after we each had like 3 bowls. We took some to work for lunch, and froze a bunch for a rainy day. Sufrito, that’s what Giada calls it. Sufrito.

An onion, diced
3 or 4 celery stocks, diced
Carrots, diced, shredded, whatever.
Garlic, diced
2 heads of broc, chopped
2 heads of cauli, chopped
2 potatoes, peeled, chopped
Vegetable stock
Olive oil
Crushed red pepper
Pepper
Bay leaves
Gruyere
Cheddar
Thyme
Anything else? I think that’s it…

Heat olive oil and pepper flakes. Add onion, celery, carrot, garlic. Salt. Cook for 15 minutes, it should be making noise the whole time. Add broc, cauli, and taters. Salt. Pepper, we used more pepper flakes here because we wanted it to have a kick. Stir. Add vegetable stock, some thyme, 3 bay leaves. Keep it thick and chunky so it is a smooth thick puree; the liquid should barely cover the veg. cover and simmer, 30 minutes. Puree in batches. Return to heat. Add cheeses and stir until melted. Top with pepper.