A Vegetable Interlude

An occupational hazard that ensues from deciding to initiate and ultimately maintain a food blog, are the surplus calories that you consume as a result. I shudder to think how many calories I have consumed so far. And I shudder even more at the thought of the extra calories that I have not yet expended since the inception of this blog.

As that blogging is relatively passive act, and all you are excercising are your cerebral muscles and at best your jaw muscles; it has the potential to send you obese. Okay, maybe not this drastic, but it could go awry if no discipline is exercised on my part.

So here to counter the effects of premature aging from all the sugar and butter I have been having in the last two months is a quick and easy recipe for Broccoli Soup. It is no surprise, I obtained this recipe from Donna Hay’s cookbook, 10-Minute-Meals, as I am a big fan. I realise that having cream in the soup doesn’t make it low-fat, but this is where I draw the line. I personally do no think there is anything unhealthy about dairy products, cream included. I believe it is absolutely essential to a healthy diet. I have been eating and drinking all things dairy for as long as I can remember and this certainly has never contributed to any type of weight gain or unhealthiness. But this is just my personal opinion and it is best to leave it at that. Here is the recipe

Broccoli Soup
(serves 2)

2 cups chicken or vegetable stock
2 Sebago or any other starchy potatoes, peeled and diced
150g broccoli, cut into fairly large florets
2/3 cup single cream
sea salt and black pepper
100g broccoli, extra, chopped

Place the stock, potatoes and broccoli in a saucepan over high heat and cook covered, for 5 minutes or until the vegetables are soft. Puree the soup with a stick mixer or in a blender until smooth. Return to the saucepan and add the cream, salt and pepper and extra broccoli and cook over medium heat for 3 minutes or until the broccoli is tender. Ladle the soup into bowls and serve with crusty bread.