I have been genuinely surprised that everyone has verbally, without provocation, told me how much they love this soup. Creamy and full of flavor. Add bacon or leave just veggies. It has so many vegetables in one serving, its a great way to get the less-used veggies into your diet.
Perfect light meal-in-a-bowl after all the holiday over eating.
1 Onion
1-2 cloves of Fresh Garlic
1 small Zucchini
1 bunch of Asparagus
1 head of Broccoli
1/2 head of Cauliflower
1 small Celery Root
1-3 tbs. Grass Fed Butter
Chicken stock or Water
5 oz. Container of Arugula
Sea Salt to taste
Perfect light meal-in-a-bowl after all the holiday over eating.
1 Onion
1-2 cloves of Fresh Garlic
1 small Zucchini
1 bunch of Asparagus
1 head of Broccoli
1/2 head of Cauliflower
1 small Celery Root
1-3 tbs. Grass Fed Butter
Chicken stock or Water
5 oz. Container of Arugula
Sea Salt to taste
Peel the celery root and clean and chop up all your veggies. It doesn't matter the size as this soup will be being blended. Yippee! Easy.
Use your broccoli stems! Under that tough skin is tender broccoli flesh.
This is an other idea for your broccoli stems (Pressed Salad)
This is an other idea for your broccoli stems (Pressed Salad)
Make your chicken stock or skip this step if you're using just water. (Click here for instruction)
Saute your onions in a generous pad of butter.
Then add all your veggies, minus the arugula, and the broth to the pot. Bring to a boil and simmer until everything is tender. About 15-20min.
OPTIONAL: Add 2-4 strips of bacon or turkey bacon for an added umph!
Once everything is soft, add the arugula and simmer 3-5 min.
Blend with an immersion blender or in batches in your regular blender. Season with salt to taste.
Symphony Soup.
Delish.
Delish.
