Broccoli & Vegetable Soup

I love this soup for many reasons.  One.. it's super delish and satisfying, always good in a soup!  Two.. it can usually be made with ingredients on hand and takes hardly anytime. Three.. it's a healing soup, drinkable and can be made as  healthy as you like.  And I guess four would be that it is so versatile.  With different vegetable additions and spices, you can go anywhere with this one.  
In this recipe, I use a homemade healing bone broth that I make out of chicken carcasses, head and feet which simmer for at least 48 hours.   You can use homemade or store-bought chicken or vegetable broth in place. Healing broths are new to me as in the last year.. and I love them for their healing effects on my gut and strengthening of bones. 
I also love the turmeric and cayenne here, not just for a kick-up of taste.  I often think traditional broccoli soup can be kinda bland.  But turmeric and cayenne are both very important healing ingredients known for their anti-inflammatory properties.

A note on broccoli..  half my life I threw away the stem, not knowing it is actually the best part of the broccoli.  Then I saw Jaques Pepin and he gave this tip to use it, stating it's his favorite part.  Since then, I never waste it.  It's easy to deal with, too.  Simply peel it (you will see the colour difference between the peel and the edible center) and chop the tender center.  This is the part used for broccoli slaw.  When you pay more for the crowns at a store, they get to sell the part you don't want in another product.. making money on you twice! This center part is the best part, steamed or sautéed or whatever.. it is just delicious. 

Broccoli & Vegetable Soup

• 2 T. coconut or olive oil or butter
• 3 leeks or 1 onion, diced
• 2 cloves of garlic, minced
• 1 large carrot, diced
• 4 small red potatoes or 1 large, diced
• 1 bunch of broccoli, chopped
• 1 quart of bone broth (you can sub. vegetable or chicken stock)
• 1 teaspoon thyme
• 1.5 teaspoons sea salt (this will vary depending on your stock.. you can always add more later)
• 1/2 teaspoon fresh ground pepper
• 3-4 teaspoons turmeric
• cayenne to taste
• good glug of raw cream (optional)
• 2-3 Tablespoons parsley, chopped
• zest of 1 small lemon

In a large saucepan, heat oil and onions and a sprinkle of salt.  Sauté onions till tender over med high heat.  
Add garlic and cook 1 minute.  Add carrots and potatoes and broccoli.  Stir in seasonings.. thyme, salt, turmeric, peppers.  Cover with broth or a combination of broth and water. Bring to a boil and reduce to a simmer.  Cook till vegetables are very tender, about 15-20 minutes.  
Using an immersion blender, blitz til creamy perfection. 
Stir in parsley and zest.  
Check for seasoning.  Adding more salt, if needed.  

Optional:  
Add kale, spinach.  This really packs a nutritious punch.  If adding Kale, add in with the carrot.  If adding Spinach.. I like to add in the end, a minute or 2 before blitzing.  I like the fresh taste of spinach or just wilted spinach.. not stewed for 20 minutes.  

Creme fraiche (1 c. sour cream + 2 T. buttermilk), swirl on top of soup in serving bowls when ready to serve.  (not anti-inflammatory, however) 
shredded parmesan .. just a finish on top

Stock tip

Well, when buying organic produce.. you really feel it.  I mean there is a definite cost difference and selection.  It has come down quite a bit but there still is a price difference.   I have prioritized this in our life and feel it is crucial to optimal health.  Most of my learning and reading has steered me this way.  

Anyway, my budget is usually less than more these days.  I have to be choosy with my purchases, shopping around and every decision counts.  It has taught me so much.  We probably eat (and waste) less but buy a much higher quality across the board.   I am way more grateful for our food, where it comes from and how it's grown or raised.  And also have become way more mindful of our waste.  If you have had any culinary experience, you will learn about wasting not!  Cue irate chef in my head during my 1st weeks of prep.  Ah, lesson learned.  

So, here's a tip.. when buying organic vegetables, keep the waste.  You know, the end of the tomato, skin and ends of the onion, peels of the carrots, parsley stems, kale stems, mushroom ends and so on... you get it. The stuff you would throw in the compost or waste.  Mark a bag in the freezer:  "Organic Veg Scraps for Stock" Keep this handy in the freezer and add to it as you cook.  When it's full or you have a couple, get your favorite Vegetable broth recipe and go at it.  
Or if you don't have one..  Here's my easy, simple method. 
Simply place scraps in a saucepan.  Cover with cold water by double and bring up to a boil and then reduce to a simmer. And simmer for at least an hour or two.  The flavor deepens as it goes.  I also like to add some herbs, bay leaf, good pinch of peppercorns (about 1T).  You might not need to even add fresh veggies, this might just be enough.  If you do add fresh veggies, chop them really well.. and a good sauté in olive oil before adding cold water greatly benefits the flavor results, be sure to scrap the flavor bits off the bottom of the pan.  Also, adding mushrooms is a very good thing as they have glutamic acid.. which is like a natural MSG.. in other words, flavor booster!  
You will learn as you go what tempers well in the stock and what doesn't or needs additional veg. I.e., carrot or celery. Stock can be frozen and used when needed.  It is so flavorful and so much better than store-bought. And it's organic!  Cost nothing.    Steak bones, fish bones, chicken carcasses, shrimp shells.. these are all yummy things to keep in the freezer, ready waiting to be transformed into heavenly homemade stocks!  Especially, not something you want to waste if you are buying organic!