Life has been crazy. I hope you can forgive my slacking in the blogosphere. I’ve made a lot of great things, but those extra steps of taking pictures and writing things out has just been beyond what I’ve been able to do the last month or so!
It has also been freezing. The last two weeks it’s been colder in Thunder Bay than it has in the Arctic- like the actual north pole! We just got back from a few days of skiing where we had a high of about -30C everyday. Brrrrr… I have to say, that perhaps the one good thing about this wintery weather is soup.
Originally, I was feeling more of a cheddar beer soup… but we just spent 3 days eating out and I was really craving more veg. Plus, a cheddar soup is so much (delicious) cheese, but it’s January so everyone is trying to be good! Thus, I thought I would do a soup that was somewhere closer to being a little more virtuous and yet had the spirit of something more decadent.
This is quick to put together, is loaded with savory flavours, and vegan if you either omit the cheese or use a vegan shredded cheese to finish.
Time: about 10 min prep about 40 min total
You will need:
- 1 large onion diced
- 1 large carrot diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 2.5 cups russet potatoes diced with skin on
- 4 cups broccoli florets
- 4 cups veggie broth (chicken broth would also work)
- 1 can of beer (355ml, 12 fl oz) (I would recommend a ‘boring’ beer like a lager rather than an IPA. If you use something bitter and hoppy, the bitterness will really come through)
- 1 tbsp dijon mustard (I actually really like the President’s choice one)
- 1 tsp your favourite hotsauce- I used Heartbeat hot sauce, our local hot sauce (dial this up if you’re feeling it)
- zest and juice of one lemon
- 2 tbsp safflower or olive oil
- Several generous grinds of fresh pepper and salt to taste
- Shredded cheddar cheese for garnish if desired
- * I didn’t have any, but it would be delightful with a hit of chives to finish!
Add 2 tbsp oil to a heavy bottomed pot on medium heat. Add onion, celery and carrot to pot. Cook for about 10 minutes, until you start getting some nice browned bits on the bottom. Add garlic and cook for about 1-2 minutes more until garlic is fragrant.
Deglaze pot with beer, scraping up those delicious browned bits. Add diced potatoes, and veggie broth. Bring to a boil and boil for 10 minutes until potatoes are tender. Add the dijon, hot sauce, lemon zest, lemon juice, and several grinds of fresh pepper. Add the broccoli and boil for about another 6 minutes.
Use an immersion blender to blend soup to desired consistency, I like mine where there are still a few chunky bits left. Taste and adjust seasoning- adding more salt (depending on the saltiness of your broth, this may or may not be needed) more pepper or more hot sauce if you want to dial up the heat a bit.
This would be delightful topped with some fresh chives, but I forgot to buy them so had to go without. Top with cheese (vegan if desired) and enjoy with garlic toasts!