Jen Snow Design

This soup was delicious! So nice on this cold blustery day. I took the less healthy route and made it with cream instead of tofu, but I have included both options to tickle your fancy.


Ingredients:
1 medium head broccoli, cut into small florets
2 T butter
1 large potato, peeled and cut into 1/2" cubes
1 red bell pepper, chopped
1 medium onion, chopped
1 large garlic clove, minced
3 cup chicken or vegetable stock
1 t cumin
1 t salt
1/4 t black pepper
1/2 t ground mustard
2 T flour
2 cup coarsely grated sharp Cheddar cheese
1 cup light cream
OR
1 cup soy milk (or skim)
6-7oz firm tofu (apx 1/2 block)

Method:
Bring a large pot of salted water to a boil. Add broccoli, and cook until just tender, 2-3 minutes. Drain, reserving 3 cups water. Rinse broccoli with cold water to stop cooking, and set aside.

In a large pan, heat olive oil, over medium heat. Add potato, pepper, onion, and garlic. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, mustard and flour, and cook, stirring, 2 minutes. Add reserved 3 c stock, and bring to a boil. Reduce heat, and simmer (partially covered), until potatoes are tender, about 10 minutes. Add cream and Cheddar, stirring to melt. (Or add skim milk instead of cream)

Transfer 3 c soup to a blender, {add tofu if you choose (this may need to be done in 2 batches)}. Puree, until smooth. Return to pot. Add florets and cook over medium heat, until heated, 2-3 minutes. Season to taste with salt and pepper.
{photo/recipe from fresh365 and adaptations from epicurious}