Let's pretend that it hasn't been over two months since my last blog post. And the fact that I am lazy and the only reason I am writing is because I have two snow days in a row due to the blizzard dumping 2 feet of snow in Boston.
And now to my soup recipe, the perfect food for a blizzard. I made this on Tuesday and survived, so it's proven to be effective.
The storm started Monday night, picking up early Tuesday morning and lasting throughout the day. I was notified of my school's closure midday Monday, so the evening was spent with plenty of wine and Netflix.
It was windy and nasty-looking out, and while I usually love snow and extreme weather, I didn't feel like venturing out. I kind of wish I did go out and brave the storm yesterday while the snow was still fresh.
Instead, I finally bundled up this morning to explore the transformed city.
The city did a pretty great job at clearing major roads and walkways. I went down to the river, around Beacon Hill, and the Commons. A lot of the narrow streets were still snowy and cars were mostly buried.
And now to my soup recipe, the perfect food for a blizzard. I made this on Tuesday and survived, so it's proven to be effective.
Broccoli and Kale Cheese Soup
You will need:
1/2 onion, diced
1 small sweet potato, diced
3 cloves garlic
1 small bunch green kale, chopped
1 head of broccoli, chopped into small florets
1 quart chicken or vegetable broth
3 tablespoons corn starch
2/3 cup shredded cheese
salt and pepper to taste
In a large pot, sweat the onions and garlic for 2 minutes. Add the sweet potato and cook on medium heat until they are softened. Add half of the broth and bring to a simmer.
Pour the contents of the pot into a blender and blend until completely smooth. Add the cheese and cornstarch and blend again. Be careful to let the steam escape through the lid so that it doesn't pop off!
In the meantime, steam the kale and broccoli with the rest of the broth in the large pot (no need to wash it) until tender. Add the contents of the blender to the veggies and stir to combine. Simmer on low heat for a few more minutes. If you want to thicken the soup, add more cornstarch dissolved in a little water. Season to taste with salt, pepper, red pepper flakes, sriracha, whatever your heart desires.
Ladle into bowls and eat, preferably while watching a snowstorm :) I topped mine with a sprinkle of cheese and sriracha sauce because I am obsessed.
Make it vegetarian- sub vegetable broth instead of chicken broth
Make it vegan- sub 1/3 cup nutritional yeast for the shredded cheese
