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Cheesy Broccoli Soup with Roasted Corn

January 28, 2013 · by Ari · 9 Comments

Cheesy Broccoli Soup with Roasted Corn

The weather has been unusually cold and rainy here in Phoenix. Not that I’m complaining. We only get about 5 days a year of this, and so it’s kind of like a treat. I generally like to keep my schedule jam packed, constantly going from one thing to the next, but when the weather gets like this, it’s like one of life’s little reminders to slow down, cuddle up under a blanket with the puppies, and listen to the rainfall.

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Oh, and eat my body weight in rich. creamy, hot soup. I could probably eat soup year round. I love it sososo much, but when it’s 115* outside, it sort of loses it’s luster, if you know what I mean.

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Therefore, after December 25th, when I stop eating cookies for dinner every single night, I usually declare the month of January soup month, and cook pretty much only soup for the entire month. I’m sure my husband loves it, and never gets bored.

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I’m such a creature of habbit. Have I ever told you I eat the same thing for breakfast every.single.day.? Pumpkin, Greek yogurt, chopped apple, chia seeds, spices, and cereal on top. It’s really….weird. But I love it. Steve makes fun of it. I find him rude. Also, when I find a lunch I’m into, I eat that every day as well. Lately, it’s a grilled sandwich with hummus, cheese, mustard, and lots of veggies. It’s delicious.

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So, I’ve been enjoying my month of soup. I had a serious craving for broccoli cheddar soup, and then I went grocery shopping and saw that the ears of corn actually looked good. In January. I decided that was a sign that corn needed to make it’s way into my soup.

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This isn’t your typical broccoli cheese soup. The corn makes it thick, and chunky, and it’s more creamy than cheesey, because I didn’t want to add an entire block of cheese. Right about the time it was ready, I got reallll nervous, and told Jason we might just be eating bread for dinner (I made some really delicious biscuits to go with it that I never doubted for a second), but I decided I would take pictures juuuust in case. Then I took a bite, and I couldn’t believe how much I loved it! It was different than what I was expecting with the initial broccoli cheddar feel, but I absolutely loved the rich creaminess with the texture of the broccoli and corn.

 

Cheesey Broccoli Soup with Roasted Corn

yield 6 servings

  • 1 1/2 tbsp olive oil, divided
  • 3 ears sweet corn
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 3 cups unsweetened almond milk
  • 3 cups vegetable stock
  • 1 lb fresh broccoli florets, chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • dash hot sauce
  • 4 oz freshly grated reduced fat cheddar cheese
  • 1/2 cup nonfat plain Greek yogurt

Directions:

  1. Preheat oven to 400. Place corn in a large baking dish. Drizzle with 1 tbsp olive oil, and add salt and pepper if desired. Roast for 1 hour until lightly browned.
  2. Meanwhile, in a large pot over medium heat, saute onion and garlic in olive oil until fragrant. Add almond milk and veggie stalk whisking together for 3-5 minutes. 
  3. Add broccoli, salt, pepper, and hot sauce. Reduce heat to medium low, and continue to cook until broccoli is tender, about 40-50 minutes.
  4. Remove pot from heat, and pulse with an immersion blender, until desired consistency (I like mine chunky, so I only pulse it through a few times. For a smoother soup, blend for longer, or transfer soup to a blender to blend completely).
  5. Return pot to heat, turn down to low, and add cheddar cheese. Allow to simmer for 10 minutes.
  6. When corn is finished cooking, scrape kernels off with a knife. Stir in corn and Greek yogurt, and serve. Leftovers can be stored in the refrigerator in an airtight container for up to 1 week.

Filed Under: Entree, Gluten-free, Side Dish, Soup, Vegetarian · Tagged: broccoli, cheese, corn, dinner, gluten free, recipe, soup, vegetarian

Gingery Beef & Broccoli

September 25, 2012 · by Ari · 5 Comments

Gingery Beef & Broccoli

I know I’ve already said it, but my best friend Bethany got a new job, and at the company she’s been wanting to work with for a very long time. I’m so happy for her! She works her butt off, and she deserves every bit of it! Of course I show my love by shoving food down people’s throats cooking for people, so along with some super delicious non dairy ice cream, I also made her this delicious dinner.

 

Sometimes cooking for other people, especially for a special occasion, makes me so nervous! You never know if people will like it, and even if you love it, that doesn’t mean they will, and if you’re trying a new recipe, what if it just turns out horrible??? Sometimes, it’s hard to be inside my brain. I wouldn’t recommend it if you’re not used to crazy 😉

 

Do you ever wonder what it’s like to be inside someone else’s brain?? I would LOVE it, just for a day. I always try to understand the thought processes that make other people act/say/feel certain ways. Sometimes, I do not understand people at all.

For instance, the people who feel like their facebook wall is the place for them to post all the rude things they think about other people’s political parties. What exactly are they hoping to accomplish? Even if I agree with them, I still find it SO annoying. I’d like to get inside their head and understand what they believe they’re gaining by this. Also, people who don’t like chocolate. I’d like to understand that too.

Anyway, back to being inside my head which probably looks like an episode of horders. Cooking for people is one of my favorite things, and all of my favorite things make me nervous–acting, singing, dancing, teaching (first days–eeeeek!), races, interacting with other people and trying to resemble some form of social grace…

 

Luckily, this dinner was a huge hit! I doubled the recipe, and still had not a single bite of left overs. That’s how you know. People can say they like things, but unless they go back for seconds and lick their plate, sometimes it’s hard to be certain. It’s just a little spicy, and totally packed with flavor with the ginger, coconut, and flavorful meat and veggies. I hardly ever cook beef, but this cut was pretty lean, and I trimmed the excess fat. I was surprised with how much I liked it because I almost always prefer chicken. I also loved how all of the veggies bulked it up to be super filling without being heavy.

I used this recipe from Paleo Plan that I found via Carrots ‘n’ Cake almost exactly. I added a bit more veggies, halved the oil, then added a little sriracha for some spice. It was one of my favorite things I’ve made in a long time, and I would highly recommend it! Click over to Paleo Plan for the full recipe!

Filed Under: Entree, Gluten-free, Low Carb · Tagged: beef, broccoli, dinner, food, gluten free, paleo

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