Sunday, January 30, 2011

Veggie-Friendly Dinner

Creamless Cream of Broccoli Cheddar Soup with Cauliflower Fritters

This was a completely unintentional veggie meal. I haven't made this soup in a few years and I finally had a bunch of broccoli to use up. I saw the fritters recipe a while ago and have wanted to make them. I happened to have a head of broccoli and a head of cauliflower in the was fate. They were a perfect match.

The broccoli soup is so easy. Just simmer the stems of the broccoli in some stalk (I used Chicken) with some onions, garlic and a few grated potatoes. Once everything has softened add any desired seasonings (I use nutmeg, cayenne, salt and pepper) and puree with an immersion blender. When its time to eat just heat it up and add some sharp cheddar cheese and the reserved broccoli florets. The potatoes give it a really creamy texture without the added fat of milk or cream.

The cauliflower fritters were awesome but ALOT heavier than we were expecting. I served up 3 each but we could only eat 2. I had a bunch of batter left over and made a few more for lunch.

All in all this was a totally successful meal, which is good because we have lots leftover.


  1. Yay! More veggie!!

    I have a great and easy recipe for roasted vegetable stock that freezes well. Then you always have it on hand for soups, risotto etc. It's so tasty. Lemme know if you want it and I'll email it to you.



  2. it looks so tasty - i want to make it too! xo j