We returned home from our trip to Israel and found that Autumn has arrived in New Jersey. Gone are the eighty-degree sunny Fall days in Israel. Instead, we returned to crisp Fall days in the Northeast.
These cold mornings have me preparing crockpot soups. This soup is so simple to prepare and makes for a delicious and hearty lunchtime broccoli soup. It is flavorful, nutritious and low-carb.
After lunch, I puree what is left in the crockpot for a smooth and filling dinner soup-two divine soups from one recipe with minimal effort.
2 pounds broccoli, fresh or frozen (see kosher notes)
1 onion or shallot, cut into chunks
4-6 cups water or vegetable broth
1 tablespoon salt
4 cloves garlic or 1 tablespoons granulated garlic
1 1/2 teaspoons coarse ground pepper
Fill crockpot with broccoli, onion and/or shallot and seasonings. Fill crockpot 3/4 to top with water and/or stock. Cook on high for at least 4 hours. For a smooth texture, blend with a stick blender before serving.
Replace broccoli with cauliflower for another flavor alternative.
Saute onion or shallot before adding for more depth of flavor.