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healthy

Roasted Broccolini & Potato Soup

TIME: 30 - 45 MINUTES; SERVES: 4 - 6
Adapted from NTY Cooking

This soup is particularly delicious in the late Fall, after the broccolini has been frost-kissed to bring out its natural sweetness. Further roasting increases the caramelized flavor, and creamy potatoes add the right amount of substance without overdoing the dairy. *For a low-carb option, you can substitute cauliflower for potatoes.

INGREDIENTS

1/4 cup high-heat oil
2 bunches broccolini (~2 pounds), or 2 large heads broccoli
2 tsp. kosher salt
2 tbls. butter/ghee
1 large white or yellow onion, chopped
3 - 4 cloves garlic, chopped
1/4 tsp. fresh ground black pepper
1/4 tsp. crushed red pepper flakes
1 pound potatoes, sliced (peeled or unpeeled), or cauliflower florets.
1 quart stock or water, more as needed for desired consistency
1/4 tsp. lemon zest
1 1/2 tbls. lemon juice
Grated Parmesan cheese, to serve
Parsley, chopped, to serve
Olive oil, to serve

METHOD

  1. Preheat oven to 400°F.

  2. Toss broccolini with 2 tbls. high-heat oil & 1 tsp. kosher salt. Arrange on a baking sheet in a single layer. If using broccoli heads, cut into florets, & peel/chop the stalks. Roast until a little crispy and browned, but not entirely soft, about 15 minutes.

  3. In a large soup pot, heat butter/ghee & 2 tbls. oil over medium-low heat. Add onions and garlic, black pepper, crushed red pepper flakes, and 1/2 tsp. salt. Cook until softened, about 4 minutes.

  4. Add potato or cauliflower to the pot with stock or water, and remaining salt if needed. Bring to a simmer, cover pot and cook until potato/cauliflower is just tender, (10 - 15 minutes for potatoes, 5 - 10 minutes for cauliflower). Add broccolini, cover again and cook another 5 - 10 minutes.

  5. Add lemon zest and purée soup with an immersion or standing blender, leaving some small chunks for texture. You may need to add more stock or a bit of milk/cream if too thick. Stir in lemon juice. Finish with grated Parmesan cheese, a drizzle of olive oil, & parsley.

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Creamy Winter Squash Soup with Coconut & Ginger

TIME: 30 - 45 MINUTES (not including roasting time); SERVES: 6+

This soup can be made with almost any type of winter squash. I prefer to use Kabocha because of its starchy, chestnut-like texture and flavor, but dense Butternut or Delicata does wonders as well. I would eat this soup all Winter if I could grow & store enough squash to satisfy my cravings.

*Go with a high-powered blender or food processor, rather than an immersion blender, for the silkiest texture.

INGREDIENTS

1 medium-large winter squash; roasted, flesh scooped out & reserved (about 2 cups)
2 tbls. unrefined coconut oil or ghee/butter
1 large yellow or white onion (or 1 - 2 leeks), chopped
1 - 2 fennel and/or celery stalks, or 1 fennel bulb (opt.), chopped
1 - 3 carrots (opt.), chopped
3 cloves garlic, minced
1-inch piece ginger, peeled & grated
Water, vegetable broth, or chicken stock (amount depends on desired consistency)
1, 14-oz. can full-fat coconut milk
~1/4 tsp. each coriander, ground turmeric, & Ceylon cinnamon
A pinch of cayenne pepper
Juice from 1/2 - 1 lime (depending on size; to taste)
1 tsp. fish sauce (opt.)
Kosher salt & fresh ground black pepper, to taste
Cilantro, chopped
Greek yogurt or crème fraîche

METHOD

  1. Heat coconut oil or ghee/butter in a large dutch oven or soup pot. When hot enough to sizzle water, add the onions, optional fennel, celery & carrots, garlic, ginger, & spices. Cook until browned & fragrant.

  2. Add the coconut milk and roasted winter squash. Add enough water or stock to barely cover. (You can always add more liquid, but it’s hard to cook the soup down once it’s too thin without adding more squash.)

  3. Cover and simmer on low until soft and thoroughly cooked through, about 20 minutes. Stir often to avoid sticking.

  4. Remove from heat and let cool slightly. Transfer carefully in batches to the blender or food processor and purée until creamy.

  5. Adjust seasonings: add the lime, optional fish sauce, and salt & pepper to taste.

  6. Ladle into bowls and garnish with chopped cilantro and yogurt or crème fraîche.

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