Soups

Creamy Potato and Broccoli Soup

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I might have told you this before but I could eat soup everyday and be a happy girl.  The only other person I know of who liked soup as much as I was my father.  He could eat soup everyday as well.

Soup is great because it can have a lot or a few ingredients.  It can be hardy, creamy, or brothy.  It can be hot or cold.  It can be whatever you want it to be and it doesn’t take ages to make.  I think sometimes people have the misconception that soup takes all day long to create.  It doesn’t, I promise.

Lori recently posted her recipe for Potato and Broccoli soup for 2 and I sort of stuck that idea on the backburner so that I could make it soon.  With the recent snow storm that we just got hammered with (12+ inches of snow), soup seemed like a really great idea.

Yesterday while Scott and I were out shoveling the driveway and sidewalks, I asked him what he preferred for dinner.

Me: Hey! What would you like for dinner? Lentil tacos or potato broccoli soup?

Scott: Potato and broccoli soup sounds good.

Me: Okay.

Me: I can also make cabbage veggie soup.

Scott: Broccoli and cheddar sounds better.

Me: I didn’t say broccoli and cheddar. I said potato and broccoli.  I guess you’d like some cheddar with it then?

Scott: Oh. Um, yeah that sounds good.

Me: On it.

After shoveling for 1.5 hours, I got busy making some soup.

Andrea’s Creamy Potato and Broccoli Soup

Inspired by Lori’s Potato and Broccoli Soup

  • 2 large Idaho baking potatoes, peeled and chunked
  • 1 head of broccoli, chunked
  • 4 carrots, peeled and chunked
  • 3/4 Medium Onion, chunked
  • 1 clove of garlic
  • 2 QT of Chicken Stock (or two boxes of stock)
  • 3/4C Soymilk
  • 2.5 tsp of Garlic Powder
  • 1/2 tsp of Smoked Paprika
  • Pinch red pepper flakes
  • Pinch Cayenne pepper
  • Salt and Pepper to taste
  • Olive oil for sauteeing (about 1TBSP)
  • Shredded cheddar for garnish

In a large soup pot, add some olive oil for sauteeing onion, carrot, and garlic clove over medium heat.  Remember these are not chopped fine but big chunks.  Probably around a inch pieces.  Stir and then season with the listed seasonings.  Sautee until the onion just starts to get soft then add in the chunked potato slices. Stir and sautee for about another 2 minutes.  Add in the chicken stock and bring to a simmer.  Simmer until the potatoes just start to get soft.  Add in the stalks of the chunked broccoli because the stalks take just a bit longer to cook than the florets.  After about 4 minutes, add in the broccoli florets.  Continue to simmer until the potatoes are fork tender and the broccoli florets are cooked.

Once everything is soft, turn down the heat and hit the soup with an immersion blender.  Blend until everything is smooth and creamy.  Once everything is smooth, add in the soymilk and continue to simmer for about another 5 minutes.

Ladle into bowls and top with shredded cheddar.  Serve and enjoy!

This soup turned out amazing!  Because I blended everything I was able to utilize the entire head of broccoli.  Most times I don’t eat the stalks of broccoli, the texture is just a bit too hard for me.  Since everything is blended then the stalks are broken down and instead of being wasteful they are being used!

I like a lot of black pepper with potatoes.  I think the combo goes well together and so I used a lot of ground black pepper in this soup but feel free to use what you like.  I think some hot sauce added in would bring some nice heat to this soup.

I loved the green color with flecks of orange from the carrots.  The cheddar added in some more creaminess and a little depth to the taste.

If you don’t have an immersion blender, a regular blender or food processor would work.  Just be sure the lids are secure and be safe since the soup will be very hot.

To make it veggie, naturally you’re going to have to change the liquid and omit the cheese.  I think there is a company that makes no chicken chicken stock.  That might work here.  I’ve never used it so I can’t say for sure, I’m just guessing on that part.

The soup was perfect for yesterday’s dinner, providing a nice warm and comforting meal.  Scott was out shoveling even longer than I was yesterday because he had to dig some paths in the backyard for Rocky to be able to walk around.  This helped warm him right back up.

This makes a ton of soup too so you will have plenty of leftovers!

Enjoy guys! And remember, always play with your food!

Sweet Potato and Squash Chili

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One of the things that I wanted to do last fall was make chili with pumpkin.  Ever since I discovered my love for cooking with pumpkin puree, chili was tops on my “to-make” list.  Fall came and went without me having a chance to make some.  Thankfully I live in an area that sees a good amount of winter which provides nice chili-makin’ and chili-eatin’ weather.

One of my vegan cookbooks, Eat, Drink, and Be Vegan, has a recipe for chili using cocoa powder in it.  This intrigued me greatly!  I have used cocoa in a savory recipe before (Cocoa Chili Rubbed Chicken) but haven’t used it as a savory spice since then.  I wanted to rectify that quickly.  Could I combine my desire for using pumpkin in chili with the addition of cocoa powder without it tasting like a pudding gone wrong?

Last week I decided to experiment and find out!

Andrea’s Sweet Potato and Squash Chili

  • 1 large green pepper, chopped
  • 1/2 a medium onion, chopped
  • 3 medium sweet potatoes, peeled and chopped (small pieces)
  • 2 medium yellow squash, chopped
  • 3 medium carrots, peeled and chopped
  • 1 chipotle pepper, chopped + spoonful of adobo sauce
  • 3C Pumpkin puree (heaping)
  • 1 14.5oz can of diced tomatoes with green chilies
  • 1 14.5oz can of diced tomatoes
  • 1 Box of organic chicken stock
  • 1 15oz can of black beans (drained and rinsed)
  • 1 15oz can of kidney beans (drained and rinsed)
  • 3TBSP (heaping) of unsweetened cocoa powder
  • 3tsp Garlic powder
  • 3tsp Chili powder
  • 1tsp Smoked Paprika
  • Salt and pepper to taste
  • Olive oil for sauteeing

In a very large soup pot (or dutch oven) drizzle in a little olive oil (1/2 -1 TBSP) and heat over medium heat.  Add in the onion, carrot, and green pepper.  Sautee for about two minutes until they just start to soften, then add in the sweet potato and squash.  Add in all seasonings, except for the cocoa, and continue to sautee for about 3 minutes.  Add in the diced tomatoes and scrape up any brown bits on the bottom of the pot at this point.  Now add in the cocoa powder and stir.  Add in the chicken stock, chipotle pepper + sauce, and then gradually add in the pumpkin and combine.  Add in the beans and stir.  Simmer over medium heat for about an hour, stirring occasionally.  Taste test and check the level of seasonings, adjust if necessary.  May need more garlic and chili powder added.

Serve in large soup bowls topped with cheese and enjoy!

I will tell you right off the bat that this makes a lot of chili.  A LOT.  Because when I make soups and chili, my rule of thumb is go big or go home.  I make sure I have plenty for leftovers for immediate eating and also for freezer storage.  This was almost too much for my big soup pot!

After the cocoa amount, my seasonings are approximate measurements because I forgot to write those down.  Shame on me!  So make sure to taste and adjust to your preference.

This chili exceeded all of my expectations because I admit I was a little nervous about the combo but it was fantastic!  Probably my most favorite chili I’ve made so far.  Normally I try to cram as many veggies in chili as possible, so this version was a bit different in that it had large amounts of a few types.  It worked out wonderfully though!  The pumpkin keeps the chili thick and creamy while the cocoa adds a depth that you will not get from anything else.  It also pairs great with chili powder making it more complex tasting.  The smell is so so good!  Unless you know it has cocoa powder in it, you can’t tell.  When I listed off the ingredients for Scott he was pretty surprised by them.  He also loved this chili!

This would be a great for a slow cooker as well and I would have done that but I got started late in the day.  Next time for sure!

Since the pumpkin does make it very thick, keep an eye on it just in case you have to add more liquid.  Naturally you can use veggie stock if you prefer.  This chili reheats well but you will have to add a bit more liquid to it.  It tastes even better once it has had a day to sit around and be lazy.

This was just the right spicy heat level for me but if you love super spicy, add in some jalapeno and more chipotles to kick it up a bit!

I have to say that I’m really glad I made so much because I’m looking forward to eating it again!  This made enough for immediate leftovers plus 3 more containers in my freezer!  Woo!

Pairs well with Cheddar Beer Bread!

Have fun guys and remember, always play with your food!  Enjoy!