My dad is in Melbourne at the moment and one of the things I like to do is cook him a lot of the foods he doesn't eat a lot of back home. He is an avid lover of soups, and in particular loves creamy soups that are light and fresh tasting. Here's a soup I whipped up the other day that met his super high standards for SOUPS, plus fulfilled the "hiding nutrition in the food" tick of approval from me.
First, saute in a little bit of olive oil some garlic, and equal amounts of broccoli and mushrooms.
Allow the mushrooms to sweat and simultaneously brown and steam the broccoli by sautéing it for a while and then covering the pan for a few minutes. Add copious amounts of black pepper, and any herbs if you wish. Don't add salt - the next step will ensure it's plenty flavoursome.
When everything is cooked nicely, pour enough vegetable stock over to cover it all (I used Vegeta). Allow to simmer for 10 minutes or so, until the broccoli is nice and soft.
I made mine mush by blending it in the blender (in BATCHES, don't want hot soup exploding everywhere) but if you have a stick blender, just use that in the pot directly.
Bring it all back to a simmer once it's all liquified, and let simmer for a few minutes.
Add a can of evaporated milk (I use the low fat stuff, but you can use fresh cream too or even just milk) and bring to another simmer, stirring gently.
And there you have it. Awesome soup. This soup is surprisingly flavourful and doesn't taste a lot like broccoli, is super full of the goodness of vegetables (isn't broccoli meant to be a superfood?) and is pretty low in fat if you use evaporated milk. The mushroom flavour is pretty spectacular, and because there's mostly vegetable stock in it, it doesn't taste gluggy but more fresh and easy to eat copious amounts of.
So there you have it, the soup of the moment in my arsenal. ENJOY!
Got any soup recipes that are super easy that you'd like to share with me? DO SO in the comments! xx