Recipe: Tangy Broccoli Cheddar Chowder

If your kids love cheese (and who doesn't?), this creamy, cheesy soup will win them over - and get them to eat their broccoli! Not only that, but the adults will love it too. Packed with plenty of flavor and nutrients, this is a warming, tasty soup that will fill you up on a frosty evening - or pretty much anytime. :-)

Serve with some whole grain crackers or whole grain bread and butter for a healthy lunch, or a light supper.

Tangy Broccoli Cheddar Chowder
(Serves 4-6.)

Ingredients:

(Image courtesy of Serge Bertasius Photography at FreeDigitalPhotos.net.)

2 Tbsps olive oil
1 small sweet onion, diced
1 large gold potato, peeled and diced
3 garlic cloves, grated
kosher salt and black pepper to taste
5 cups vegetable or chicken broth
6 cups chopped fresh broccoli, florettes and tender stems included
1 to 2 cups grated medium-sharp to sharp Cheddar cheese
2 tsps Dijon mustard

Directions:

• Get out a soup pot, add the olive oil and onion, and put over medium heat; cook until onions soften slightly.
• Add the diced potato and cook, stirring, until the potato softens, then add the garlic and cook for 1 more minute, stirring constantly.
• Pour in the broth and bring mixture to a boil, then add the broccoli, stir, reduce heat to medium-low, and simmer broccoli until just tender.
• Remove the pot from the heat and let soup cool slightly.
• Ladle soup into a blender or food processor and blend until smooth, doing this in batches if you have to, removing each blended batch to a clean soup pot.
• When all the soup is blended, put pot on medium heat and bring temperature back up until it is hot, but not boiling. 
• Now, slowly add in the cheese, stirring until melted. Add as much cheese as you like, then stir in the Dijon mustard. Taste and add salt and pepper as needed.
• Ladle into bowls and serve hot.

Recipe: Green Bean Parmesan Soup

 If you have trouble getting your kids to eat their vegetables, try this creamy soup. It's tasty, super simple to make, and creamy and cheesy so even the kids will eat it! If they object to the color, just tell them it's what "The Hulk" eats for breakfast. :-)


Smooth Moves Green Bean Parmesan Soup
(Makes 4 servings.)

Ingredients:

8 oz fresh young green beans, trimmed
2 Tbsp olive oil
1 garlic clove, grated
2 cups chicken or vegetable stock
1/2 cup shredded Parmesan cheese
1/4 cup cream or half-and-half
kosher salt and black pepper to taste

Directions:

• In a large soup pot, add the beans and olive oil, place over medium-high heat and stir until beans start to soften; about 3 minutes. Turn the heat down to medium and add the garlic and cook for 1 more minute.
• Add the stock and bring to a boil, then turn the heat down to low and simmer for 10 minutes or until the beans are tender.
• Let cool slightly, then put into a food processor or blender and process until smooth.
• Return the soup to the pot over low heat and stir until heated through again.
• Add the Parmesan cheese and cream and stir until cheese melts.
• Taste and add salt and pepper as needed; serve hot.

Recipe: Smooth & Creamy Root Vegetable Soup

They go together like....carrots & parsnips?  This perfect pairing is packed with earthy fall flavors and healthy antioxidants - plus it's super simple and simply delicious! With just a few simple ingredients, you can make a creamy and tasty fall soup that goes great on the side with a fall veggie salad or sandwich.

Smooth & Creamy Root Vegetable Soup
(Serves 2-4.)

(Image courtesy of tiramisustudio at FreeDigitalPhotos.net.)

Ingredients:

3 medium size carrots
3 medium size parsnips
6 cups vegetable broth
kosher salt and black pepper to taste
1/2 lemon, juiced
1/4 tsp marjoram or 1/4 tsp thyme

Directions:

• Peel and dice the carrots and parsnips, then put in a big soup pot with the vegetable broth; add salt and pepper to taste.
• Turn heat to medium-high and bring to a boil, then reduce heat to low and simmer gently for 15 to 20 minutes or until vegetables are very tender.
• Remove from heat and let cool slightly.
• Ladle the mixture from the pot into a blender and puree until smooth. Add only enough cooking liquid as you need to make the soup a nice consistency, to your liking. Return the puree to a soup pot, stir in the lemon juice and herbs, then put over low heat and bring back up to temperature and serve hot.