Healthy Broccoli cheese soup

June 1st 2015

When learning to overcome a lifetime of bad habits, which I am in the midst of at 34 years young. I have found that I have to think about why certain things are so essential for me to enjoy life. Most of these things have calories, which is something I am trying to cut out.
Quite the conundrum isn't it? Evolution on a personal level is a journey that is both awful and wonderful, at times, having to reign in the traits that I thought were my "edge" and not saying everything that comes into my head have proved challenging. I think its worth it, as I want to explore my human potential in its entirety and to do so you gotta release the ever nagging ego and maybe stop giving so many f--cks. But still give enough f--cks that you are respectful and put good energy out in the world. So today's recipe is an analogy of my own soup form...I love broccoli cheese soup, it isn't "cutting edge",it ain't fancy, it ain't sexy, but its comforting and utterly delicious. I am going to make this soup evolve into something that still has all the wonderful traits, but has evolved to do better as fuel for my family and whoever else wants to try it.
You will need:
3 broccoli crowns (top parts)fresh preferably, chopped roughly.
2 ribs celery, chopped roughly
2 carrots, peeled and chopped.
1 small onion, chopped.
3 cloves garlic, roughly chopped.
32 oz veggie stock
1/2 T kosher salt, pepper, smoked paprika
1 cup water
1/2 cup Almond milk, I used the red label Califa farms
2 T cornstarch
1/4 grated Parmesan or Pecorino
1 cup sharp cheddar, grated
thinly sliced green onion for garnish (optional)
In a large pot place all the veggies, stock, cup of water, and salt. Bring to a boil. Reduce to medium, (at this point I like to remove about a cup worth of broccoli to use to top for garnish) add pepper, paprika and let simmer 30 minutes. While the soup simmers prepare your slurry by adding the cornstarch to the almond milk, use a fork to mix until the cornstarch has dissolved. Remove soup after simmer time, pour in slurry and use a stick blender or regular blender to blend into a smooth consistency. Put back on heat and bring to a low rolling boil, turn to low, add cheeses (maybe reserve a bit to top each bowl)if you want to vegan-fy this use 1/4 cup nutritional yeast. Ladle soup into bowls and top with a bit more cheese and green onions....enjoy! This makes a lot but freezes well, just don't add the cheese if you are planning to freeze.
“Know your true measurements and dress your mind accordingly” -Catcher in the Rye