HOT BROCCOLI SOUP WITH FARRO

HOTMHOTMHOTM

broccoli

Last week Joanna announced this month’s HotM theme which is Soups: warm soups, cold soups, savoury or sweet, comforting or refreshing – whatever as long as they are heart healthy! If you want to participate, check out the announcement here or here. I am a soup fan, I have always been one, ever since I was a child I have had this thing for soups. I wonder what it is with soups that makes me feel good? Could it be the image of the simmering pot over a fire or is it because you in theory can throw in almost anything and still come up with something that tastes good? Both I think. Soups are easy to make different as well, some soups you blend until they are smooth and creamy while other are best with bits and pieces in them, not to speak about those that you both blend and then throw some bits and pieces in, like the one I propose today. I like warm soups and I like cold soups, some soups are actually better cold or tepid than hot, like today’s soup. They can be complicated blends of flavours or they can be simple like today’s soup. I can almost hear you siging “Could she stop blah-blahing and tell us about the goddamn (sorry!) soup!” OK, I will before I create this enormous anticlimax because this is the soup I made for myself in one of those After-Christmas-and-New-Year’s- celebrations-despair-and-craving-for-something-healthy-at last moments. Do you ever experience those? I do, every year and I make myself the simplest but healthiest things I can think of. Like this broccoli soup, it can hardly be simpler but still it’s worth eating it even if it’s not one of those Wow! soups but how many soups are that? I recommend to eat it tepid or cold because the broccoli just tastes better that way. I wonder why.

BROCCOLI SOUP WITH FARRO

HOT BROCCOLI SOUP WITH FARRO

275 g/9 3/4 oz broccoli
750 ml/3.2 cups vegetable stock
1 small onion
1 clove of garlic, optional
Some chili pepper
Cooked farro/emmer (or some other type of cereal)
Salt
Extra-virgin olive oil

- Slice the onion and divide the broccoli into smaller pieces.
- Braise onion and broccoli in some olive together with garlic and chili pepper for 10 minutes. Sir often.
-Add the vegetables to the hot stock and simmer for 10-15 minutes.
- Blend the soup until smooth and creamy, check the salt and let it cool off little before you add as much farro as you feel like.

BROCCOLI SOUP WITH FARRO

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