Vegan Curried Broccoli Soup

I hope everyone is enjoying their holiday weekend. I've had some excellent meals—Park's BBQ (my fave Korean BBQ joint), Hungry Cat (killer fresh seafood), and last night we dined at Night + Market (super spicy amazing Thai). It wouldn't be a holiday without excellent eating, right?

After I returned from Italy, I made this soup as part of my post-trip detox. I shared photos on FaceBook and received many recipe requests. 

So... here it is!

My Vegan Curried Broccoli Soup. It's a nice variation on traditional broccoli soup, which is usually loaded with cream and often topped with cheese. This healthier version gets its creaminess from potatoes (a very traditional Indian ingredient). The Indian spices and flavors like ginger make sure this soup packs a big bunch.

Did you know that many of the spices in curry are super good for you? In fact, I might have a turmeric addiction. I eat it every single day, adding it to scrambled eggs for breakfast and other dishes throughout the day. 

So without further ado... here you go!

Vegan Curried Broccoli Soup

Serves 4 to 6 people

Cooking time: about 30 minutes

Vegan; gluten-free

Ingredients

2 bunches of broccoli

1 yellow onion, chopped

2 garlic cloves, peeled and chopped

1 tablespoon fresh ginger, peeled and chopped

4 cups vegetable stock
1 russet potato, peeled and chopped

2 tablespoons extra virgin olive oil

2 tablespoons curry powder

salt and freshly ground pepper

pinch of chili flakes (optional)

chopped cilantro for garnishing (optional)

Directions1. Remove the tough lower stalks from the broccoli. Roughly chop the florets and stalks. 

2. Heat the olive oil over medium heat. Add the onions and saute until beginning to soften, about five minutes. Add the garlic, ginger, chili flakes (optional), and curry powder. Stir to combine and cook for another two minutes.

3. Add the stock and potato and bring to a boil. Reduce the heat to simmer, cover, and cook for about fifteen to twenty minutes, or until the potato and broccoli are tender. Puree in a blender or with an immersion blender until smooth. 

4. To serve, drizzle with good olive oil and top with cilantro. Enjoy!

Broccoli Cheddar Quiche

I'm off the Virginia countryside for a self-imposed writing residency, where I will be finishing my new book. I can't believe that it's already here!

Though I am sad to leave Los Angeles—and especially my husband and the Adorable Monster—I know that I will enjoy visiting my parents. Also, a change of scenery will be good for my brain.

I'll be gone for about four weeks, but of course I will be blogging in residency, as I always do. I have plenty of fabulous recipes stored up for your viewing and cooking pleasure. So before I get on a jetplane tonight (I'm writing this on Sunday before I leave, but it will post on Monday morning), I wanted to write up this week's recipe.

I made this Broccoli Cheddar Quiche for a lovely weekend brunch. But it's also great for lunch, dinner, or leftover. While we are all familiar with quiche recipes, mine is slightly different for a few reasons. First, I used unsweetened almond milk in place of milk or cream.

For the crust, I used a mix of half whole grain spelt flour and all purpose flour. And instead of making the dough with butter or shortening, I used extra virgin olive oil, which came out fantastic. I based my olive oil crust on this recipe from Chocolate & Zucchini (a great blog that I stumbled across while googling). But you're welcome to use whatever crust recipe floats your boat.

This is a great vegetarian dish, filled with protein and healthy vegetables. I'm even packing my last piece for the airplane. Serve it along with mixed greens tossed with good olive oil and sea salt.

Broccoli Cheddar Quiche
Makes one quiche
Baking time: about 45 minutes
Vegetarian

Ingredients

• 1 recipe for olive oil crust or whatever crust recipe you prefer
• 8 large eggs, preferably organic free range
• 2 cups broccoli, finely chopped
• 1 small onion, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1/2 cup cheddar cheese, grated
• 1/4 cup parmesan cheese, grated
• 1/2 cup unsweetened almond milk
• 2 tablespoons extra virgin olive oil
• salt and freshly ground pepper
• 1/2 teaspoon smoked paprika (optional)

Directions

1. Preheat the oven to 425 degrees.
2. Transfer the pie dough into an oiled pie dish and form the crust. 
3. In a cast iron skillet or heavy-bottomed saute pan, heat the olive oil over medium heat. Add the onion and saute until beginning to soften (about 4 minutes). Add the garlic and saute for one more minute. Then add the broccoli and saute until becoming tender. Season with salt and pepper. Remove from heat and set aside.
4. Meanwhile in a large mixing bowl, whisk together the eggs and almond milk. Add a pinch of salt and pepper. Stir in the cheese and the broccoli-onion mixture.
5. Pour the filling into the pie dish. Sprinkle with a little smoked paprika (optional).
6. Bake at 425 degrees for 20 minutes. Then reduce the heat to 375 degrees and bake for another 25 minutes. Remove from the oven and allow to cool before serving. Enjoy!

Meatless Monday Features My Recipe For Broccoli Soup with Parmesan Crostini

Broccoli Soup with Parmesan Crostini

Divas, click on over to Meatless Monday to view my recipe for Broccoli Soup with Parmesan Crostini.

It's a healthy, delicious dish that starts with a soup made from broccoli and potatoes, topped with crusty bread rubbed with garlic and olive oil, and finished with shaved parmesan reggiano. This is rustic done right with a gourmet twist.

While you're over there, give my recipe a good rating and/or leave a nice comment. Feedback is always appreciated.

And remember, one day a week, cut out meat (even Oprah is on board)!

Click here to view my recipe for Broccoli Soup with Parmesan Crostini

Prosciutto Hash with Baby Broccoli and Farm Fresh Egg

Prosciutto Hash with Baby Broccoli and Farm Fresh Egg

As we enter a new year and swear out our resolutions, some of which we'll keep, others that will fall by the wayside, I'm reminded that it's the little things that make life worth living. We all have our lists of what they are. Waking up to the wagging of the Adorable Monster's tail, a hummingbird flitting up to the window while I blog, a hot bath, NPR and a glass of wine while I cook, and of course, breakfast.

If you're not enjoying breakfast, then you're missing out on one of the greatest pleasures in life. Most chefs that I know, my Top Chef Brother included, relish making breakfast. The tastes of it -- from sweet to savory, often including bacon, butter, and egg yolk, the three best tasting things in the world -- are legendary. Yet it rarely gets the culinary treatment that it deserves.

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

Ingredients
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

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

Directions
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

Roasted Broccoli with Garlic and Parmesan Reggiano

Ever since President Bush, the first one, declared war on broccoli in the 90's, and children all across American rebelled, broccoli has gotten a bad rap.

In fact, I've found that the mere mention of broccoli divides people into two rival camps, just like say abortion, or gay mariage, or the current Team Conan v. Team Jay debacle.  People either profess undying love for the green vegetable, smugly relishing their healthiness, or express loathing hatred for florets.  How dare that odoriferous plant venture within a foot of my dinner plate?!

Well, my little divas, today marks a momentous day, a day when we will throw down our forks and knives in surrender, and finally broker peace between the broccoli-haters and the broccoli-lovers.  The reason?  I've created an irresistible recipe that will turn even the most avid broccoli hater into a lover.

You see, it's my personal theory that, legitimate food allergies aside, when people declare they despise a particular food, they just haven't had it prepared correctly.  I completely understand why someone would loath limp, steamed, unseasoned broccoli lurking on their plate, or boiled with bacon, heart-attack inducing, barely has a right to call itself a vegetable anymore broccoli crashing their dinner party. But what if you could have gently tossed with olive oil and garlic, lovingly roasted until its caramelized sweetness reveals itself, then tossed with lemon juice and nutty parmesan reggiano broccoli?  Now, that's what I call a broccoli revelation!

Why all the fuss about broccoli?  

Not only is it one of the easiest vegetables to find year round in your grocery stores, its health benefits seem to be never-ending.  It's high in Vitamin C (aids iron absorption, boosts immune function), folic acid (helps women support normal tissue growth), potassium (lowers blood pressure), calcium (combats osteoporosis), fiber (good for GI tract) and contains indole-3-carbinol (a compound believed to prevent hormone-related cancers).

So if you're unsure about broccoli, give it a second chance, or if you already have amor for the green stuff, get ready to fall in love all over again!

Roasted Broccoli with Garlic and Parmesan Reggiano
Serves 4 people
Cooking time: 15-20 minutes

Ingredients
2-3 heads of broccoli, cut into florets
3 large garlic cloves, smashed
2 tablespoons olive oil
pinch of chili flakes
1/2 lemon, juiced
2 tablespoons parmesan reggiano, grated (with mircroplane if possible)
salt and pepper

Directions
Preheat the oven to 425 degrees.

Toss the broccoli with the chili flakes, olive oil, garlic and sprinkle with salt and pepper.  Place it in a roasting pan in an even layer.

Roast in the oven for 15-20 minutes, or until caramelized and tender (parts of the broccoli will be browned).  Remove from the oven.

Place the broccoli in a serving bowl and toss with the lemon juice and parmesan reggiano.  Taste and correct seasoning (salt and pepper) as needed.  Enjoy!

Source for Ingredients
organic broccoli, organic elephant garlic, organic lemon, organic olive oil and parmesan reggiano from Whole Foods

Rustic Broccoli Soup

The Diva here to share another Super Supper Secret Recipe! Ever have a bunch of leftover broccoli and no idea what to do with it? That's what happened to me, and I came up with a delicious way to turn it into a filling, healthy soup! Broccoli is one of the best foods in the world for you, loaded with calcium, vitamins and cancer-fighting compounds, so any way to get more of it into your diet is fantastic. Paired with a lovely salad, this could be dinner, or it could be served for lunch or as a starter before a main course. So give this recipe a try - you'll be singing broccoli's praises in no time! Even self-proclaimed broccoli hater George Bush (the original) will be jealous!

Domestic Diva's Rustic Broccoli Soup

1 yellow onion chopped
1 garlic clove chopped
5 small yukon gold potatoes chopped (I retained the skins to boost the vitamin content of the soup, but you can peel them if you'd like)
1 1/2 cups leftover broccoli (can use fresh broccoli too!)
4 cups vegetable stock
1 tbsp Italian parsley chopped
salt and pepper

Directions:

Heat the olive oil in the pan. Saute the onions over medium heat until translucent (about 8 min). Then, add the garlic and saute for 1 minute.


Add the potatoes and stock. Also, if you're using fresh broccoli, add it now. Bring the soup to a boil, then reduce the heat and simmer for 25 minutes.


Remove from heat and allow to cool slightly. Pour into a blender along with the leftover broccoli and puree the mixture until smooth (for a great blender, see my Amazon store).


Return to a pan and warm. Season to taste with salt and pepper.


To serve, I added a cheddar cheese crouton to the soup. Then I sprinkled the soup with parsley and drizzled some good olive oil on top. Enjoy!