Monday, November 15, 2010

Meatless Monday: Broccoli Soup with Parmesan Crostini

Organic Broccoli Soup with Parmesan Crostini 

Aloha divas!

It's my last day in Hawaii (sob), but Girl Fest was amazing. I made so many new friends, spent time with old friends, tasted tons of great food (lots of posts coming), wrote a song and made a music video, hiked to a waterfall, listened to tons of poetry... oh the memories! I can't wait for next year!

In the meantime, it's Monday, and we all know what that means -- Meatless Monday! This time, I'm bringing you the recipe for my Organic Broccoli Soup with Parmesan Crostini. It's one of my favorite soups to whip up on a cold winter day. Simple, super healthy, and hearty enough for a meal.

Give it a try, and remember, one day a week, cut out meat!

Also, check out this great New York Times article filled with vegetarian holiday recipes. I plan to try making a few of these myself.

Organic Broccoli Soup with Parmesan Crostini
Serves 4-6 people
Cooking time: 30 minutes
Print Recipe

2 heads of organic broccoli, roughly chopped
1 yellow onion, peeled and chopped
1 garlic clove, peeled and chopped
pinch of chili flakes
4 cups low sodium vegetable stock
1 medium Russet potato, peeled and chopped
2 tablespoons extra virgin olive oil
salt and pepper

4 slices crusty bread
2 tablespoons extra virgin olive oil
1 garlic clove (for rubbing on the bread)
parmesan reggiano (for shaving on top)

Heat the olive oil over medium heat. Add the onion and saute until beginning to soften (about 5-7 minutes). Add the garlic and chili flakes and saute for one more minute. Add the stock, potato, and broccoli. Bring to a boil, reduce heat to low, cover and simmer until all the vegetables are cooked through (about 20 minutes).

Transfer the soup into a blender in batches and puree until smooth. If needed, more stock may be added to achieve desired consistency. Return to the pot and season to taste with salt and pepper.

Meanwhile, to make the crostini, toast the bread. Then, rub it with olive oil and the garlic cloves.

To plate, ladle the soup into bowls. Top each bowl with a crostini. Shave parmesan reggiano on top. Garnish with a little fresh cracked pepper. Enjoy!

Source for Ingredients
organic broccoli, organic onion, organic Russet potatoes, whole grain sourdough bread, and organic garlic from the Hollywood Farmers Market

1 comment:

  1. on a fall soup kick, are we, diva? ;) can't wait to try this recipe AND the one in HWJ #4! :)